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Ratatouille
Source:
The Heritage of French Cooking
Southern France's vegetarian gift to all nations.
Added: 01/01/2008
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Greens with Dijon Vinaigrette
Source:
Cooking at a Glance - Vegetables & Grains
Added: 01/01/2008
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Braised Greens and Black Olives
Source:
The Food and Flavors of Haute Provence
Spinach, escarole and chard simmer with garlic and olives.
Added: 01/01/2008
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Vegetables a la Grecque
Source:
The Heritage of French Cooking
Added: 01/01/2008
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Tomato Confit
Source:
The French Laundry Cookbook
Added: 01/01/2008
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Chez Benoit's Spring Salad
Source:
Food & Wine
Added: 01/01/2008
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Debra Ponzek's Provencal Puree
Source:
Fine Cooking - Issue No. 20
Added: 01/01/2008
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Remoulade Sauce
Source:
©
EatingWell
Magazine
Added: 01/01/2008
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Leek Puree with Potatoes
Source:
The Heritage of French Cooking
Substitute this simple, elegant combination for mashed potatoes.
Added: 01/01/2008
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Carrots Browned with Garlic
Source:
The Heritage of French Cooking
A classic French take on the humble root vegetable.
Added: 01/01/2008
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Eggplant Puree
Source:
The Heritage of French Cooking
Added: 01/01/2008
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Onion Confit
Source:
Outdoor Entertaining
Added: 01/01/2008
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Winter Soup with Three Vegetables
Source:
The Heritage of French Cooking
Added: 01/01/2008
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Chilled Zucchini Soup
Source:
The Heritage of French Cooking
Basil plays a key, flavorful role in this fresh French soup.
Added: 01/01/2008
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Mixed Green Salad
Source:
Casual Cuisines of the World - Pizzeria
Added: 01/01/2008
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