French Cooking Techniques

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Larry Ervin

Tips for How to Make Great Mousse Recipes

Tips and techniques for a mousse will make your dinner guests sit up and take notice. Curious about where these foamy desserts and entrees came from? Read on. more...

Two Recipes for Spring Asparagus and Chicken

Celebrate spring and the coming of local asparagus coming to market. There's still a nip in the air, so your family will welcome either of these two belly-warming soups. more...

Preparing Fish: Not Overcooked or Over-Sauced

All too many restaurants perpetrate the two most common crimes against fish: overcooking and concealing its delicate flavor with overly complicated sauces. more...

How to Use a French Press for Great Coffee

If you can boil water, you can make great coffee with a French Press. It's one of the simplest methods of brewing coffee. more...

Recipe for Peach Saboyan and Meringue Cookies

Elegant enough for guests, quick and easy enough to make for just you when you feel like pampering yourself. You may know the Italian version better: zabaglione. more...

How to Separate Egg Whites to Make Meringue

It's not rocket science, but there is some science involved in separating eggs properly so that you can then beat the egg whites into submission, or meringue, or souffle. more...

How to Make Blue Cheese Potatoes Au Gratin

This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. more...

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