Parfait can refer to a pâté-type arrangement of chicken livers,a French frozen custard or an arrangement of fruit,cream and sorbet. This is more the latter.
A French-style one-pan dish celebrating fresh,spring produce.
No,we’re not talking about that packet mix for French onion dip. We’re talking slowly coaxed caramelised onions and cheesy toasts.
Helen Goh transforms the classic French soup into a soft and tasty loaf.
Easy enough as a midweek meal but also special enough to serve if you’re entertaining.
These classique recipes will see you through some great late nights on the couch − bonsoir,late-night croque-monsieur toasties and bonjour,early morning crepes.
Two classic French recipes combine to create this open-faced,cheese-and-potato pie.
Julia Busuttil Nishimura tops the weekend brunch favourite with velvety choc-nut spread and fresh fruit.
Why settle for ordinary garlic bread when a few slices of brie and a drizzle of honey can turn it into something truly special?
Though usually made with fish,the French meuniere style works really well with chicken,too.