This stew is a traditional dish from Auvergne in the Massif Central. The recipe is based on cabbage, potatoes, lean bacon, pork knuckle and sausages. To blend flavors, they…
Author: [email protected]
Boeuf à la mode
This is an excellent family dish, it can be served hot, with carrots for example, or cold, even set in…
Poule au Pot
Poule au Pot, or Boiled chicken is a dish belonging to the French gastronomic tradition for which there is a…
Carbonade Flamande
Here is what we would describe (but this is only our opinion) the beef bourguignon of the “ch’nord”! Except that…
Pate En Croute
Pate en croute (or pie-crust) is a pie baked in a pastry or a pastry with jelly on top. The…
Boeuf Bourguignon
Beef bourguignon is a braised beef cooked in red wine from Burgundy and accompanied by mushrooms, onions, and bacon. However,…
Coq au Vin
Coq au vin is a very old recipe. According to various legends, it would come from ancient Gaul and Julius…
Alsace – The Real French Foods
A real food culture Alsace, one of the most “starred” by the guides, values at its best its gastronomic heritage…
Souffle au fromage
Souffles are preparation, sweet or savoury, in which the main ingredients is beaten egg whites. If we talk about savoury…
Science Corner Mayonnaise
A science program on TV has taught me many things about the mayonnaise. Mayonnaise, what is it? These drops of…
What is Molecular Gastronomy?
In 1988 was formally established a scientific discipline that has been called “molecular gastronomy”. It is a scientific activity, made…
Essentials of Healthy Eating
Dietetics is the science of balanced diet. If nutrition is defined as the science which examines the relationship between food…
Meals out of home
Meals for canteens, schools and business are established taking into account the lessons from the diet, assuming that dinner would…
Eating after holidays
After the holidays, vegetables and fruits are mandatory The holidays are definitely the period of excesses. Before they come, we…
Mayonnaise
A science program on TV has taught me many things about mayonnaise. Mayonnaise, what is it? These drops of water…
Daube de boeuf
It is to a female flaw, it is said, that we owe this good old recipe for beef stew. The…
Rillettes Recipe
Rillettes is pork meat, cooked in its own fat, minced and mixed with some of the fat from the cooking…
Bretagne
Bretagne, land of legends and mysteries, takes its name from the inhabitants of the island of Britain in the fifth…
Big Green Egg Vs Kamado Joe
The Big Green Egg has been around for more than 50 years, and for a long while, it was the…
Top 49 Vegan Bloggers
Xtrema Cookware Reviews
You may not be aware of it but your cookware has many toxins lurking in it. Every time you cook,…
Woll Diamond Plus Cookware Reviews
Just like any other product, buying cookware can be difficult. So many choices and different price tags. You can get…
The Perfect Cooker Reviews
Are you looking for the perfect cooker? If so, we are here to help you. The perfect cooker is small…
WearEver Cookware Review
With so many cookware sets available today, it can be hard to choose which one to buy. Nonstick cookware, in…
Paula Dean Cookware Reviews
Choosing cookware is not an easy task. There are so many different brands out and different materials used to make…
How to Make Copper Shine
Copper is a popular choice of material used in making a moonshine still. This is because it eliminates sulfur compounds…
How to Determine Moonshine Alcohol Content
In this article, we are going to talk about moonshine and how you can find out what its alcohol content…
Hexclad Hybrid Cookware Reviews
Cookware is an important purchase as it can determine how well your food turns out. There are so many brands…
Emeril All Clad Reviews
The partnership between Emeril and All Clad produced cookware that offers superb results over the years. In this Emeril All…
Ecolution Cookware Review
The non-stick pots, pans, and bowls from Ecolution are a non-toxic and healthier alternative. These products were crafted by individuals…