Strawberry shortcake is a classic American early summer dessert. It comes together quickly and easily and is the perfect way to finish a picnic in May or June.
Tag: Valentines Day
Strawberry Shortcake
Steak au Poivre
(French pepper steak)
This dish is classic French cuisine, with simple elegance and great flavor. Peppercorns form a spicy crust around a meltingly tender beef filet, all topped with a rich cognac cream sauce
Sangría
(Spanish fruited wine)
Sangría is the classic Spanish accompaniment to summertime meals. It is not necessary to use an expensive wine, but you should try to use something Spanish.
Moules-Frites, or Mosselen-Friet
(Belgian steamed mussels and fries)
These mussels from Brussels, paired with fries, are a favorite feast for Belgians. Make sure to pair moules-frites with a good Belgian brew.
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Carpetbag Steak
(Australian, New Zealander oyster-stuffed steak)
For over-the-top taste and low-effort luxe, nothing can beat carpetbag steak, a dish popular in Australia and New Zealand in the mid 20th century.
Canard à l’Orange
(French roast duck with orange sauce)
A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck.
Fondue
(Swiss melted cheese dish)
Originating in the Swiss canton of Neuchâtel, fondue was devised as a winter dish to use up bread and cheese. Fondue means "melted," and it is traditionally served in a heavy pot called a caquelon.
Fettuccine Alfredo
(Italian pasta tossed with butter and cheese)
Buttery, cheesy, creamy fettuccine Alfredo is one of the most famous pasta dishes out of Italy. Better known to Italians as pasta al burro or pasta in bianco.
Pots de Crème au Chocolat
(French chocolate custard cups)
Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too.