A French classic from The Culinary Institute of America featuring an array of brightly diced vegetables and fresh herbs.
At the end of summer, when eggplant and zucchini are in season, make a big batch of this special ratatouille and celebrate the harvest with your neighbors.
A new take on a classic ratatouille recipe—this hearty version calls for fresh ricotta cheese to add heft and flavor.
Eggnog Creme Brulee
Creme brulee is a French term for what the English refer to as "burnt cream" and generally means a dessert that has been finished with a sugar glaze. Miniature kitchen torches, available at kitchen specialty shops, can be used to caramelize the sugar.
Normandy-Style Pork Loin
Calvados, a French apple brandy, intensifies the apple flavor in this pork roast.
Low-Fat Honey Crepes
Lightly sweetened with honey, these crepes make the perfect wrap for fruit desserts.
Mango Tarte Tatin
Perfect for Spring, packaged puff pastry and ripe mangoes star in this new take on a classic French dessert.
Alsatian Crustless Breakfast Tarts
Brighten up brunch with these delightfully delicate egg and onion tarts.