Good Food - Jill Dupliex
When pierced with a spoon, the inside should spill out in a wave of molten chocolate lava. It's all in the timing, so keep an eye on these little puds for the last minute or two of cooking, and be...
Cook | Jill Dupliex | Fri Nov 23 08:08:18 EST 2012
Savoury muffins make a fun brunch or lunch served with a chunky tomato salsa and rocket salad — or just pack them, still warm, into the picnic basket.
Cook | Jill Dupliex | Fri Nov 23 07:24:15 EST 2012
Raw fish makes a refreshing first course, with the sweetness of ripe melons cut by chilli and lime juice.
Cook | Jill Dupliex | Fri Nov 23 07:20:07 EST 2012
Ripe mangoes inspired this fresh, bright-tasting dessert, teamed with a slushy coconut milk granita spiked with lime. Serve on dessert plates or pile into cocktail glasses.
Cook | Jill Dupliex | Fri Nov 23 07:19:54 EST 2012
This addictively creamy Boursin-like herbed cream-cheese dip is a specialty of Lyon, where it is called "silk-weaver's brains".
Cook | Jill Dupliex | Fri Nov 23 07:19:55 EST 2012
These super-quick pizzas can be made on the spot, rolled out and pan-fried, almost like little pita breads. They are best served on the same day.
Cook | Jill Dupliex | Fri Nov 23 07:19:16 EST 2012
These miniature duck bites will be the talk of your party.
Cook | Jill Dupliex | Fri Nov 23 07:19:15 EST 2012
Serve this classic salad in miniature form with chilled rose for a real taste of Provence.
Cook | Jill Dupliex | Fri Nov 23 07:19:14 EST 2012