chefdecuisinefrance.com: Latest Features

Edible Gifts: Chef Gale Gand's delicious recipes will spoil your friends and family

Hillary — Thu, 29 Nov 2007 17:09:10 GMT

Nothing makes you feel quite so cared-for as a delicious treat, carefully baked and packaged in pretty wrapping. If you want to show your appreciation to friends and family this year, try starting a gift-making tradition of your own with some of these recipes.

Bottle Shopping for the Holidays

Hillary — Thu, 29 Nov 2007 17:08:24 GMT

During the holidays, when most prized bottles are procured, we must step back for a moment and make sure the bottle fits its intended recipient. We have the guide that covers both traditionalists and modernists in six major spirits categories: vodka, gin, rum, Scotch, bourbon, and tequila.

The chefdecuisinefrance holiday video contest

Hillary — Tue, 27 Nov 2007 18:34:57 GMT

Think you're the next Emeril? Captured something magically ephemeral? Send it to us, and you could win prizes...or better yet, instant Internet fame.

Ten Great Cookbooks of 2007: These tasty tomes are perfect holiday presents

Hillary — Tue, 27 Nov 2007 18:32:39 GMT

Everyone loves to eat, and almost everyone loves to read about food: That's why cookbooks make such splendid holiday gifts. A glance at these titles should give you ideas for everyone on your list, from those who are just getting started in the kitchen to passionate cooks and bakers.

Same old chicken dishes? Tips and delicious recipes for this versatile fowl will help make your meals a success

Hillary — Sun, 25 Nov 2007 16:21:52 GMT

Chicken lends itself with ease to a variety of cooking methods, cuisines, and seasons. Try one of these recipes, and you'll discover that it doesn't always have to "taste like chicken."

Recipes and tips for cooking with pecans, one of the season's best ingredients

Hillary — Sun, 25 Nov 2007 16:21:21 GMT

Not even apples make our mouths water for pie like this native North American nut. Yet the luscious pecan (pronounced pih-KAHN or PEE-kan, depending on where you're from) has many uses beyond this stickily sweet dessert. Try sautéed halibut with pecan shallot topping.

Cooking With Couscous, Bulgur, and Quinoa: Get out of your rice rut with these healthy recipes

Hillary — Sat, 24 Nov 2007 16:20:46 GMT

Tired of plain old pasta? Why not audition some of the world's other great grains? Couscous, bulgur, and quinoa are grains that are relatively easy to find. Before you know it, you'll be spending time with spelt, barley, farro, and wheat berries.

Cooking With Root Vegetables: Winter produce at its best

Hillary — Sat, 24 Nov 2007 16:18:27 GMT

The phrase "root vegetables" sometimes sounds like chef-speak for the winter-produce blues. But this much-maligned category contains so many delicious, versatile vegetables—turnip, carrot, parsnip—that we welcome this season if only to kick up our culinary creativity.

Cooking With Figs: Creative ways to savor this Mediterranean favorite

Hillary — Fri, 23 Nov 2007 16:17:02 GMT

If indulging in a plate of prosciutto piled with juicy fresh figs is your idea of high living, we're with you. But so many dishes benefit from the fruit's singular sweetness and trademark texture that we often look beyond this classic combo. Here are our favorite ways to be creative with figs.

Throwing a party? Here are tips from Ted Allen, Nigella Lawson, Amy Sedaris, and others on how to successfully entertain

Hillary — Fri, 23 Nov 2007 16:16:15 GMT

All of our experts agree that a successful party—even a last-minute one—requires planning. See tips from the experts.