Bourride –a fish stew with a garlicky sauce, similar to bouillabaisse, usually thickened with egg yolks and strong garlic flavor. Visit the culture section of www.talkinfrench.com for moouth-watering articles about French cuisine!
The Best Crème Brulée - an all cream version of the classic French dessert for the richest, smoothest, most velvety baked custard you have ever tasted, which deliciously contrasts with the golden crispy caramelized sugar top.
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.