Brussels Sprouts Au Gratin is THE recipe for those who say they do not like Brussels Sprouts.

Ham and Asparagus Vol au Vent with a Cream and Grainy Mustard Sauce – a quick, simple and pretty use for your left-over Easter ham!

Filet Mignon, crusted with peppercorns and served with a rich Cognac pan sauce.

Potatoes au gratin

Mixed Potatoes & Kale Au Gratin. Made with sweet potatoes and red potatoes. A perfect side dish for Easter!

Pain au Chocolat: the easiest croissant dough I have ever made. With reduced amount of butter, this is still super flaky and irresistible!

This is our favorite French dip sandwich and it’s homemade in a slow cooker.

Caramel egg stuffed croissants. What Easter breakfast is all about!

Pain Au Chocolat – a decadent treat, perfect for breakfast or brunch. Here’s a quick & easy method.

Cadbury’s Caramel Egg stuffed croissants. So wrong, it’s right. The only Easter breakfast you need!

Need to kick the commercial coffee creamer habit? Here’s an easy DIY “French” Vanilla Coffee creamer recipe. Naturally gluten free.

Vol-au-vents filled with cream cheese and fruits. Elegant and super-easy.

Biscoff (Speculoos) Banana Cupcakes.

The words are simply not enough to describe what a chocolate soufflé tastes like. Incredible light, chocolatey and simply divine.

Flaky and buttery croissants are delicious as a dessert when stuffed with chocolate.

Rye Flour Pain au Chocolat (chocolate croissants) with step-by-step photos.

Ultra soft espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious! {gf}

“50 Sandwiches, 50 States, 50 Weeks.” California French Dip uses juicy, oven roasted top round that is so good and little prep time.

Frozen Café Au Laits are the perfect iced coffee drink for any time of year. So simple you’ll think your at Cafe Du Monde in New Orleans.

Dreaming of home-made chocolate croissant for breakfast? Easy step-by-step pictures to make the dream come true

Chocolate is the secret ingredient in this coq au vin.

Plan to make it in the afternoon allowing the flavors to mingle for the rest of the day. It can be left on the stove and reheated later.