Quiche Lorraine
Quiche Lorraine is perhaps the most famous of all quiches, originating in the northeastern French region of Lorraine during the 16th century. Originally a... read more >>
Make-Ahead
Tomorrow’s you says thanks
Cassoulet
Cassoulet is a rustic French casserole that originated in the southwestern region of Languedoc during the 14th century. This hearty dish combines white beans... read more >>
3-Cheese Mac and Cheese
America's ultimate comfort food hug in a bowl, elevated far beyond the basic boxed version. Our three-cheese blend creates liquid gold, while a proper... read more >>
Navarin Of Lamb
Navarin of lamb is a classic French stew that celebrates the arrival of spring vegetables, though it's enjoyed year-round in bistros across France. Dating... read more >>
Pâté de Foie
A luxurious spread with origins in ancient Rome but perfected in French cuisine. Made from finely ground poultry or pork liver mixed with herbs... read more >>
Foie Gras
The crown jewel of French gastronomy, dating back to ancient Egypt but perfected in southwest France. This luxurious delicacy is made from fattened duck... read more >>
Île Flottante
Île Flottante, or "floating island," is a whimsical French dessert featuring delicate poached meringue "islands" floating on a sea of vanilla crème anglaise. Popular... read more >>
Coq au Vin
Coq au Vin, 'rooster in wine,' originated as a peasant dish in rural France where tough roosters were tenderized through slow cooking in wine.... read more >>
Tiramisu
Tiramisù, meaning "pick me up" in Italian, originated in the Veneto region during the 1960s. This elegant layered dessert combines espresso-soaked ladyfingers with a... read more >>