Supremes of Chicken with Herbs de Provence A supreme of chicken is a boneless, skinless chicken breast fortunately available today at almost any supermarket. Virtually fat-free, a ...
Marinated Peppers This is a very useful concoction to have on hand. It keeps well in the refrigerator and it can be used in many different ways. We make it often as it's a favorite...
Cold Striped Bass with Russian Salad Bar Rayé à la Russe (Serves 8 to 10) Fish 4 skinless and boneless striped bass fillets (about 2 1/2 to 3 pounds total weight) 1 t...
Crepes Suzette In restaurants Crepes Suzette are made right at the table. Lumps of sugar are rubbed over oranges to absorb the essential oil in the skins, then cooked with butter a...
Oatmeal Panbread This versatile quick bread can be served at breakfast, brunch, lunch, or dinner. It is an ideal accompaniment to dishes that are light and in need of substance. It...
Chicken Livers Sauteed in Vinegar Bresse, the part of France where I was born, is known as the home of the best chickens in France, and many good chicken-liver recipes come from Br...
Stew Krinkled Kale Almost any green can be stewed for a very fast and appealing vegetable dish. Here we are stewing kale, but escarole and spinach are excellent made this way. Spin...
