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Make this soup once and you will be addicted to its delicate taste and light, yet filling content. Add more fresh ginger for a sharper taste or omit it all together for a very mild and smooth palette. The recipe is loosely based on an original French soup recipe (Potage Purée de Crécy). This soup can be stored in the fridge for up to one week and it freezes well.
French roasted whole baby potatoes are one of the easiest and most delicious potato recipes you will ever try. They will complement any roast or meat with a sauce. They are crispy on the outside and meltingly soft on the inside. No seasonings necessary. Perfect for entertaining crowds as they can be prepared ahead of time and roasted just before dinner.
Potato leek soup is considered a French cuisine classic. Invented centuries ago it is still very popular in everyday cooking. Delicious warm or cold, simple to make. Usually enjoyed sprinkled with chives but different toppings like bacon or cheese work great too. This soup is an all time favorite and never goes out of style.
Celeriac Soup is a hidden gem, offering a unique take on vegetable soups that has quickly become my go-to choice for chilly winter nights. Its unique flavor and creamy texture make it a delicious and comforting option for any occasion.
Cauliflower Cream Soup, or La Crème Dubarry, is a French culinary legacy dating back to the 18th century. It was allegedly crafted by the royal chef of King Louis XV in honor of his mistress, Madame du Barry. The recipe I share is a quintessential French culinary pleasure. It encapsulates classic French dining, offering exquisite flavor and royal elegance.
Chocolate cramique comes from northern France and Belgium. Bakers there have made it for generations. It is part of daily life, not a festive dessert.
Cramique is a soft, lightly sweet bread. It sits between brioche and milk bread. Eggs, butter, and milk give it a rich texture. Bakers add chocolate chips, raisins, or pearl sugar to the dough.
Today, chocolate cramique stands as a small but delicious example of how regional food traditions ignore political borders, evolving instead through local tastes, ingredients, and habits—warm, simple, and meant to be eaten fresh.
Celery root and leek soup is a delicious twist on the classic potato leek soup. Celery root is one of those vegetables we often overlook because we’re not quite sure what to do with it. But don’t let its knobby appearance fool you! It has a mild, earthy flavor that pairs beautifully with the natural sweetness of leeks.
What makes this soup special is how well the flavors come together. White miso adds a lovely umami depth, while a little lemon juice brightens the soup and brings the flavors to life. Fresh herbs add a touch of freshness, and Pecorino Romano gives it a savory finish. The result is a smooth, flavorful soup that lets these simple ingredients shine.
French Spice Bread is a type of gingerbread, but it’s not the crunchy cookie kind. American spice cakes are often buttery and moist. True pain d’épices is pain, or bread, and its texture is both chewy and dense. It’s a dark, cozy loaf full of warm spices.
This bread has been a French favorite for centuries. You’ll find it at Christmas markets all over France, sometimes shaped into little hearts. Dijon is famous for its mustard, but it’s just as well known for its spice bread. One more nice thing about this loaf is that it tastes even better the next day, as the spices have time to settle in. It keeps well for up to one week and can be frozen for up to two months, so it’s great for baking ahead or giving as a gift.
I first ate Buckwheat Crêpes in Quebec City, Canada, and I was taken by their incredible taste. They are fabulous, but they do not photograph well. A camera sees a flat brown circle with an egg in the middle. It misses the crisp, lacy edges and the nutty flavor of the buckwheat. It also misses …
