Any dinner party with this great French dessert classic at the end will be memorable.
This recipe is part of the Barbara Kafka Dessert Anthology.
Braised Asparagus With Tarragon
Braised Asparagus With Tarragon
The tarragon adds a slight anise flavor to the simply cooked asparagus. It's like asparagus with Bernaise but without all the butter. Of course, you could use butter here instead of olive oil, but if you're going to do that, why not just make a Bernaise sauce?
Caesar Salad With Toasted Croutons
Caesar Salad With Toasted Croutons
So much is made of Caesar dressing that we forget about what it dresses. The combination of crisp, cold romaine, crunchy garlic croutons and rich, umami parmesan shavings is a delicious enough base for just about any good dressing.
This old-fashioned French classic has become an American comfort food staple over the years. Slow-cooked onion soup flavored with cognac and topped with French bread and gooey melted cheese always hits the spot on a winter's day.
Roasted Carrots And Brussels Sprouts With Marjoram
Roasted Carrots And Brussels Sprouts With Marjoram
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Simply broiled asparagus stalks are flavorful and meltingly tender -- and perked up here with the addition of red pepper flakes.
Mussels With Shallots, Thyme And White Wine
Mussels With Shallots, Thyme And White Wine
Don't be fooled by how fancy they look — mussels are the ultimate easy seafood. Clean them, sauté them, steam them up, and presto. You'll have a dish everyone will "oooh" over.
Oysters With Pomegranate Mignonette
Oysters With Pomegranate Mignonette
If you’re having a party, you can make the mignonette up to 3 days ahead – just stir it before you serve the oysters, which, of course, shouldn’t be opened until just before you eat them.
