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Desserts Recipes

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Baked Sole Fillet In A Spiced Cream Sauce Recipe

This delicious recipe for Baked Sole Fillet in Spiced Cream Sauce was submitted by the French Culinary Institute as part of our online cooking class series on seafood.

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Vegetable Pancakes With Smoked Salmon And Dill Sour Cream Recipe

This unique recipe for Vegetable Pancakes with Smoked Salmon and Dill Sour Cream is perfect as either an appetizer or a bite-sized amuse bouche.

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Sautéed Diver Sea Scallops With Oyster Mushrooms And Sweet, Curried Carrot Sauce Recipe

This delicious recipe for Sauteed Diver Sea Scallops with Oyster Mushrooms and Sweet Curried Carrot Sauce was submitted by the French Culinary Institute as part of our online cooking class series on seafood.

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Sauce A La Creme D'ail - Garlic Cream Sauce Recipe

Sauce A La Creme D'ail - Garlic Cream Sauce

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Curried Cauliflower With Currants And Yogurt Drizzle Recipe

This recipe for Curried cauliflower with Currants and Yogurt is a great way to bring healthy veggies from side-dish status to center stage.

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Lamb Meatballs With Minted Cucumber-yogurt Sauce Recipe

This recipe for Lamb Meatballs with Minted Cucumber-Yogurt Sauce is delicious served with warm pita bread, or alone as an hors d’oeuvres

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Champagne-melon Soup With Lime Sorbet And Minted Raspberries Recipe

This delicious recipe Melon Soup with Lime Sorbet and Minted Raspberries spotlights Champagne! Perfect for Summer company.

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Brown Chicken Stock Recipe

This flavorful basic stock is the perfect foundation for sauces, gravies, soups, and braises.

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Chinese Five Spice Brown Butter Sauce Recipe

Try this Chinese Five Spice Brown Butter Sauce on chicken wings or salmon steak.

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Bittersweet Chocolate Tart With Chocolate Crust Recipe

Try this decadent dessert recipe for a bittersweet chocolate tart. Serve with whipped cream and fresh strawberries.

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Char Fillet With Brown Butter, Capers, Lemon, Croutons And Artichokes Recipe

This delicious recipe for Char Fillet with Brown Butter, capers, Lemon, Croutons, and Artichokes was submitted by the French Culinary Institute as part of our online cooking class series on seafood.

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