Salade Niçoise

From: Summer Suppers

This is surely the most famous and argued-over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all, but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.

Duck à l’Orange

From: Trish's Paris Kitchen

This version of Duck à l’Orange is as uncomplicated as it is decadent.

Salted Pineapple

From: Trish's French Country Kitchen

Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.

Roast Snapper with Vinaigrette

From: Trish's Paris Kitchen

Full of nutrients and vitamins, a good healthy fish will keep the pounds count low.

Tian - Provencal Version of Ratatouille with Homemade Pesto

From: Trish's Mediterranean Kitchen

Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.

Pot au Feu

From: Trish's Paris Kitchen

A beef and vegetable stew, traditionally served in two stages. The first stage is a soup and the second a hearty dish of boiled beef and vegetables.

Roast Green Asparagus with Warm Blood Orange Vinaigrette

From: Trish's Paris Kitchen

Quick and easy without sacrificing on taste!

Tarte Tatin

From: Trish's Paris Kitchen

Essentially an apple tart served upside down, everybody will love tarte tatin.

Madeleines

From: Trish's Mediterranean Kitchen

Easy to make little cakes which make the perfect accompaniment to tea.

Coq au Vin

From: Trish's Paris Kitchen

One of the great traditional French dishes - though it's often massacred in motorway cafeterias! - this is a fantastic hearty, tasty stew made with great wine and a few simple ingredients.




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