Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
Like jewels in a crown, colorful fruit sits atop puff pastry, nestled in a sweet, creamy filling. This special-occasion dessert lives up to its name: It's beautiful and easy.
It was delicious, sweet and fragrant with vanilla and almond, smooth from the addition of the creamy coconut milk remeniscent of vanilla frosting...it was heavenly!
The tempting combo of eggs, spinach, cheese and bacon creates magic yet again in this casserole. French bread dipped in milk creates a savory take on bread pudding.
What an interesting change from tradtional manicotti! You'll love the creamy texture of the cheese sauce! Note: if you slightly undercook the manicotti they will be easier to stuff.
