Cheese Fondue

Aioli with Spring Vegetables

Baba Ghanoush (Eggplant Dip)
Brandade Pancakes
Buttery Mashed Potatoes

Carbonnade à la flamande (Belgian Beef Stew)
Catfish en meurette (Catfish in Red Wine Sauce)
Céléri rémoulade (Celery Root Salad)
Chicons au gratin (Gratineed Belgian Endives Wrapped in Ham)
Chimichurri (Argentinean Steak Sauce)
Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)

Fondue au fromage (Cheese Fondue)
Fricasée de poulet à l’ancienne (Old-Fashioned Chicken Fricassee)
Fried Catfish

Gratinéed Ox Tongue in Mushroom Cream Sauce

Lobster Fra Diavolo

Moules au curry (Curried Steamed Mussels)
Mushroom Barley Soup

Paella Mexicana (Mexican-Style Paella)
Pommes frites (“French fries”)
Pico de gallo
Potato Salad, Frank’s Favorite
Pulled Pork «Pibil»

Radis, Beurre et sel (Radishes with Butter and Salt)
Rillettes de porc (Potted Pork Spread)

Salade frisée à l’anchoiade (Frisée Salad with Anchovy Sauce)
Salade frisée aux lardons (Frisée Salad with Bacon)
Spargel mit Sauce Hollandaise und Kartoffeln (White Asparagus and Potatoes with Hollandaise Sauce)
Steak au poivre (Peppercorn Steak)

Turkey Tetrazzini

Viennese Goulash
Waterzooï de poulet (Belgian Poached Chicken and Vegetables in Cream Sauce)
Whitefish Brandade

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  1. Hey Frank! Made the Columbus Day Spaghetti & Meatballs the other night…please don’t report me to the Italian spaghetti police! I changed up the meat in the meatballs to ground turkey and they turned out great (sorry, but I was looking to lighten things up before Christmas)…everything was really good, the only thing I would do next time is add pepperoncino to the sauce…in our house everything is better with pepperoncino! Thanks again! Oh…this is the first time I have seen putting the tomatoes through a food mill before making the sauce…makes a much lighter sauce than using bottled passata which I always dilute so it’s not so thick.

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