Bright orange sauce over thin, delicate Crepe Suzette creates a delicious look that usually catches everyone’s attention at ...

In the 1960s, the word “flambé” on the menu meant instant elegance. Most any restaurant with aspirations to the title “fine dining” offered a dramatic tableside presentation of Crepes Suzette or Baked ...

2 ounces of milk 2 ounces of cake flour 1/2 ounce of sugar pinch of salt 2 eggs 8 ounces of milk 1.25 ounces of oil or Clarified butter Sift the flour sugar and salt until bowl . Add the eggs and just ...

Whatever happened to baked Alaska, cherries jubilee and crepes suzette? There was a time when such classics graced the dessert menu of every fine-dining establishment - spots now filled by creme ...

There was once real theatre to fine dining. As a small boy, and already food obsessed, I once ordered scampi in a posh restaurant. I of course expected something in breadcrumbs, and I think my parents ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Julia Child is known for bringing French cuisine to the American public with cookbooks like ...

Place 100ml of sugar and 100ml of water in a pan and bring to a simmer over a medium heat, then bring a small pot of water to the boil over a high heat. Take four of the oranges, using a peeler remove ...

There was once real theatre to fine dining. As a small boy, and already food obsessed, I once ordered scampi in a posh restaurant. I of course expected something in breadcrumbs, and I think my parents ...