Diable the French word for Devil and you can be sure when seen on a menu it will include mustard.
Plain white or brown mushrooms work well in this dish, but try using wild mushrooms or a mix of wild and white to make an excellent quiche.
A savory tart with smokey, sweet and creamy flavors. Leftover quiche can be covered and kept in the refrigerator, bring to room temperature before serving. Pair the quiche with soup or salad or both.
This soup is smooth and slightly creamy using plain white or button mushrooms.
A smooth pale creamy soup without the cream. Serve this creamy cauliflower soup in shallow soup bowls and top with your favorite topping.
A very French, super simple soup, made with potato and leeks, garnished with fresh herbs.
Divide the garnish among soup bowls, ladle soup over the garnish and top each bowl with a dollop of crème fraiche.
A beautiful delicate spring soup with the colors of the first leaves of spring. A sophisticated soup with the definitive flavors of asparagus.
This soup requires patience while caramelizing the onions. The process is slow about 2 hours, but the end result will be well worth the effort. Make sure you use broiler-safe bowls for this dish.
A lovely mellow orange flavor complements the crunchy poppy seeds perfectly.
A light creamy cheesecake full of lemon flavor.
Summer berries such as raspberries, blueberries and blackberries are showcased in this beautiful pie.
For the best flavor, use three kinds of coconut- unsweetened, sweetened and cream of coconut.
An old world classic that combines the best of a popover and a pancake.