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All About "french" and "event planning"

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Cauliflower with Gruyere Sauce

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Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.

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Chicken & Spiced Apples

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The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

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Spring Green Salad with Rouille Dressing

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Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky mélange that's stirred into the soup just before it's served.

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Broccoli-Cheese Pie

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If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.

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Mustard-Crusted Salmon

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This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm...

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Potato Galette

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Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.

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Nouveau Nicoise

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This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's just waiting for a glass of crisp Chardonnay.

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