French Cooking Techniques

Two elegant appetizers that are sumptuous yet surprisingly simple. Steaming the mussels ahead makes last minute assembly a snap.

Nov 28, 2009 - Larry Ervin

Cajun and Creole cooking are often confused, or thought of as a single style.

Nov 15, 2009 - Larry Ervin

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.

May 24, 2009 - Larry Ervin

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.

Feb 28, 2009 - Larry Ervin

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

Oct 12, 2008 - Larry Ervin

Alles Wissenswerte über den Inhalt und die Darsteller der 4. Staffel von "Prison Break", die ab dem 2. April 2009 auf RTL zu sehen sein wird. (Achtung: Spoiler!)

Mar 24, 2009 - Harald von Treuenfels

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.

Mar 2, 2008 - Larry Ervin

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.

Mar 2, 2008 - Larry Ervin

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.

Feb 24, 2008 - Larry Ervin

Mussels are as nutritious as they are delicious. These tips will help you buy, store, clean and de-beard mussels to ensure that what you cook is safe and grit-free

Feb 7, 2008 - Larry Ervin

February 2nd is Crêpe Day in France (UK's Pancake Day the 5th). Somehow, either sounds better than standing around in the snow, waiting for Punxsutawney Phil to emerge.

Jan 22, 2008 - Larry Ervin