French cuisine is renowned for its flavor profile and finesse. UNESCO recognized French cuisine as intangible cultural heritage in 2010. Traditional dishes combine natural, rich flavors
Schavel Borscht is a classic green borscht with sorrel leaves and potatoes. Zhur is a sour rye soup traditionally prepared during Lent. Holodnik is a cold beet soup with distinctive pinkish hue. Machanka is a pork stew thickened with eggs, milk, and sour cream
Missy Robbins's Fettuccine Alfredo uses only Parmesan and butter. One-Pan Pasta from Puglia cooks dried pasta in skillet. Red-Wine Pasta combines spaghetti with shallot sauce and pancetta. Pasta Carbonara features bacon, eggs, and Parmesan sauce. Lasagna can be meat-based with beef and pork sausage
Jamie Oliver demonstrates how to make omelettes using three eggs. Eggs should be cracked on side, shell removed using half. Extra virgin oil and butter are essential for cooking. Medium heat is recommended for cooking
Smoking originated in Paleolithic Era for meat preservation. Hardwood or pellets are used for smoking, softwood not recommended. Cold smoking occurs below 90°F, hot above 160°F. Smoke adds flavor and improves appearance through Maillard reaction