Bouillabaisse is a French seafood stew, originating over 2,500 years ago, in the South Eastern part of France. It's usually a blend of both fish and shellfish.

"Coq au Vin" simply means "Cock with Wine", but in French. It's a dish employing a cooking technique known as "braising", which essentially means "cover and simmer in liquid".

The crepes were served with Béarnaise Sauce and sprinkled with a little parsely, tarragon and a tiny bit too much paprika.

A "Soufflé" is a puffy French "cake", made primarily from whipped egg whites. They are always served hot and with immediacy. They are frequently sweet desserts, but not always.

Salad Niçoise: a classic French composed salad featuring tuna, green beans, and hard-boiled eggs. A beautiful, healthy salad for brunch or a light, warm-weather supper

If it's fresh, in-season and yummy ... throw it in there!

Make chicken salad fancy by stacking the flavors!

A French Bistro Classic, farm-raised rabbit is braised in a creamy, piquant sauce.

A beautiful and delicious classic French potato presentation, this version uses Japanese sweets.

A sweet and spicy curry with country veggies.

A step-by-step guide to the classic French dish!

This gluten-free souffle is a fine celebration of one of spring's early greens.

Niçoise Salad with Pacific Albacore Tuna

Easy and delicious potatoes, cooked right on the grill!

Easy side dish with a subtle, nutty flavor!