Bouillabaisse

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  Bredela

  Bredela (also referred to as Bredele, Bredle or Winachtsbredele) are biscuits or small cakes traditionally baked in Alsace (France) especially during the Christmas period. Many varieties can be found, including new ones, so that assortments can be created. They can include anisbredela (cake with...
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  Quiche

  In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat,...
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  Egg drop soup

  Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of...
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  Boudin

  Boudin (French pronunciation: [budɛ̃]) describes a number of different types of sausage used in French, Belgian, French Canadian, Creole and Cajun cuisine. It is notable that when one refers to 'boudin' in the cultural region of Louisiana, Acadiana, it is commonly understood that one is referring...
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  Gratin

  Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter . Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or broiled...

• Truffade

  Truffade is a dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with shredded potatoes that are first fried, then mixed with thin strips of tomme cheese. This mix is stirred until it sticks together, and then is flipped over to brown the other side. Sometimes...

• Confiture de lait

  Confiture de lait (French pronunciation: [kõfityʁ dəlɛ]) is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France, but it can be found throughout the country. It is very similar to spreadable types of dulce de leche. Preparation of confiture...

• Aligot

  Aligot is a dish traditionally made in the south of Auvergne (Aveyron, Cantal and Lozère) region of France made of melted Tomme cheese blended into mashed potatoes, often with some garlic. Other cheeses - usually not fully ripe - can be substituted for Tomme cheese. The dish is ready when it...

• Baeckeoffe

  Baeckeoffe is a typical dish from the French province of Alsace. In the Alsatian dialect, Baeckeoffe means "baker's oven." It is a mix of sliced potatoes, sliced onions, cubed lamb, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a...

• Court bouillon

  Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Traditional uses include poaching fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like. Court bouillon loosely translates as ...