French “Pot au Feu”: A Classic Beef Stew Recipe for Winter
This is the perfect time of year for a classic cold-weather recipe: French “Pot au Feu” (literally a “Pot in the Fire”). This French beef stew is a great winter dish of stewed meats, beef broth, and vegetables. It’s simple to put...
Dijon Mustard: the specialty of the Edmond Fallot Company
Edmond Fallot is the last independent Dijon mustard mill in Burgundy. The original mill was founded by a local family from Beaune in 1840 near the city of Dijon, France’s historic center of mustard-making. It was purchased by Edmond Fallot in 1928....
Dijon Mustard Recipe: “Gilded” Chicken
We all need new recipes to add variety to our home-cooking choices. This Dijon mustard chicken recipe came to mind because it’s a French-Italian mix: Two iconic kitchen ingredients come together in this Gilded Chicken Breast recipe: Dijon mustard and authentic...
Creme Fraiche versus Sour Cream
People often think that sour cream and crème fraîche are the same. But there are differences in taste and texture which will determine how you use them in your cooking. It’s worth noting that 92% of all French people have crème fraîche in their kitchens. So...Meet Nancy…
Hi, I'm Nancy, and I'd like to bring French food magic to your home kitchen.
I grew up on the typical American diet of a kid with working parents who had no time to cook: Pop-tarts, frozen T.V. dinners, and Twinkies.
When I came to France years ago to study at a French business school, I developed an interest in fine food by taking weekend and evening classes at cooking schools. I discovered... Read More
The Finest of France Cooking Essentials Course
Hi, I'm Nancy, and I'd like to bring French food magic to your home kitchen.
In this course, I help people tired of take-out and packaged food up-level their home cooking using tips I learn in France... Read More
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