A fluffy gratin featuring cauliflower, somewhat reminiscent of quiche but lighter and egg-free.
The contrast between the cool lettuce and the warm chèvre toasts makes this a real treat in the summer.
This has got to be one of the easiest and most delicious desserts that exist. Many chocolate mousse recipes call for gelatin and/or eggs; not this one!
It might take a few tries to get the hang of making perfect crêpes, but once you do, the sky's the limit!
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
Homemade croutons are a snap to make!
Crudités is a French term that refers to raw vegetables, so a platter of crudités typically consists of one or more types of vegetables served with one or more dips.
Whether you fill them, top them, or both, sweet crêpes make the ultimate elegant dessert. Once you've whipped up a batch of crêpe batter, the hardest part is figuring out the perfect combination of fillings and/or toppings for your own personal sweet tooth. Here are some ideas to help you get started.
Although I call these French fries, it's a bit of a misnomer, as they are roasted rather than fried. They're very similar to the fried ones and every bit as good!
Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape - though not their color - when cooked.