DISCOVER THE CULINATOR

tHaricots Verts a la Creme -- most normal people would translate this name to be Creamed Green Beans but in our family this was...

Oh no!!! This was one of the best tasting things I've made so far and I don't know what to call it! Here's the deal -- While reading...

What do you do when you feel like making something warm and quick for breakfast? For me at least, the answer is not "let's grab...

Wow! That's an awesome sounding name, isn't it? Before today I'd never met a watercress in person so this was a pretty momentous...

"Soupe De Poisson" is a dish you'll be ordering at a fancy French restaurant. As a matter of fact, that tasty looking photo isn't...

Summer reruns, summer not. Get it? "Some are reruns, some are not." Sometimes I crack me up! This rerun was actually a first. It is...

As I'm working through "Mastering the Art of French Cooking" I've tended to not prepare the basic "master recipe" for different types of...

Since I'd attempted a quiche, I thought it time to face my fears and roast a chicken. Julia put a lot of pressure on me with her comment...

I have no idea what "Vichyssoise" really means in French (remember my rule, I don't look things up on Google) but it certainly sounds...

This was an adventure that has reminded me that, in spite of Julia's help, I haven't quite "Mastered the Art of French Cooking." It was...

Remember Julia's friend Blanch? She paid another visit to the kitchen! This was a variation of the green beans I made earlier and they...

To get started I really have to say that the food in this photo looks realllllly good! Along with that, I also have to say that it...

I felt like this event was epic enough that it deserved a post. I decided to prepare a complete meal, not just a side dish, and have it...

It's been a busy week and I haven't had much chance to cook (but we did enjoy some Chinese takeout during the week -- definitely wasn't...

To quote Julia: "We have tested every asparagus cooking method we have heard of -- peeled, unpeeled, boiled butts, steamed tips -- and...

Creamed carrots! One of my new favorite foods! These are a slightly simpler version of the previous Carotes a la Concierge with the...

This wasn't even close to being a recipe from Julia's book but I'm sure she'd forgive a beginner such as I. Since a photo of it was...

I just had to try this one because it was in "Mastering the Art of French Cooking." If Julia put it in the book it must be pretty...

We've all heard the slogan "Safety First." As you may recall from my post regarding glazed oranges, I managed to slightly burn my finger...

This Potage Parmentier was actually the first course of a complete dinner that I prepared, but I've decided to write about each piece...