| | This newsletter is a combination of the classic dishes of French cuisine and readers' favorite recipes. Enjoy the sunshine! | | Duck a l'Orange Recipe French cuisine made its debut in America thanks in part to this famous duck a l'orange recipe for seared duck breast glazed with sweet orange sauce. This sophisticated dish is a wonderful addition to party menus and romantic dinners. The easy sauce can be prepared ahead of time and the duck seared right before serving. | Ratatouille Recipe This traditional vegetable stew originated as a poor man's dish in Nice. This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort. | Vanilla Pastry Cream Recipe Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of creme patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious. | Simple Brioche Loaf Recipe Subtly sweet brioche loaf is a humble version of the more time intensive classic recipe. The simplicity of the preparation is deceptive, though; the delicate texture and heavenly aroma rival any traditional brioche found in Paris. | | | | French Food Ads | | | | Featured Articles | | | | More from About.com | | | | | | Living with Depression From the little things (managing household chores), to the more challenging (learning to forgive) these eight tips can help you manage depression. More>
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