This is a basic béchamel with most of the fat stripped away. The potato flour (or rice flour or cornstarch) gives the sauce a rich texture.
By Beth Sogaard
The Tatin sisters get credit for creating this inverted apple tart - I've given it a spin with the addition of herbs
This is the real thing, moist and full of cinnamon and nuts. Make one the morning of (or night before) your next brunch and your guests will rave!
This sweet and savory relish is particularly good with fresh goat cheese and a hearty red wine.
Summer is not complete without juicy peaches and this rustic country dish celebrates that sunshine-sweet flavor.
A traditional French bistro recipe that is perfect for fall.
French cherry pudding is easy to make in the oven and is guaranteed to "disappear."
This classic chicken dish from Modena showcases balsamic vinegar.
Home made stock always tastes best and roasting the ingredients beforehand is even better.
Chicken pot pie is one of the ultimate comfort foods. Shredded chicken, sliced mushrooms in a creamy sauce covered in puff pastry ~ what's not to love?