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Schedule a class with Nathalie Dupree. Nathalie teaches in her home as well as in other venues.


Dazzling New Foods
Found Fruit
Roasted Tomato Tart
Perfumed Olive Oil and Grilled Vegetables
New Orleans Visit Fulfills Fantasies
New Orleans Style Barbecue Shrimp
Commanders Shrimp Remoulade
Muffuletta Sandwich
Celery and Olives Salad
Nathalie to teach cooking classes in Mexico
Spaghetti Carbonara
Vanilla Raspberry Rice Pudding With Lemon Vanilla Caramel
Rosa di Parma - A Tenderloin to Remember
Thanksgiving
Onions
How to chop or slice an onion
Democratic Presidential Candidates Visit Charleston
Tomatoes
Mozzarella
Baked Ricotta and Mozzarella Custards
Roasted Tomato Cornbread Crumble
Stuffed Grape Tomatoes
Roasted Tomato Tart
Heirloom Tomato Bruschetta
Shrimp!
Buying and cleaning shrimp
Barbecued shrimp
Cannes Film Festival
National Chicken Cooking Contest
Biscuits
The Perfect Biscuit
Terry Thompson's Bread Pudding with Two Sauces
Fear of Falling
Cheese Souffle
19th Century Chocolate Soufflé
Hot Chocolate Soufflé
Pasta
Making Pasta
Snails
Lemons
Lemon Poppy Seed Pound Cake
Moroccan Preserved Lemons
Baked Lemon Soufflé Pudding
Meyer Lemon Relish
Mushrooms
Mushroom Primer
New Potatoes
New Potato Primer
Majorcan Figs
Fig recipes
Vinzenz Aschbacher - Master pastry chef
Panna Cotta
Berry Soup
French cooking lessons
French cooking tips
Charlotte of Asparagus and Crab
Small Tomatoes Stuffed With Goat Cheese
Strawberries With Balsamic Vinegar and Coconut Milk Rice Pudding
In the Land of Quiche Lorraine
French Classics
A Great Breakfast
Pancakes & Waffles
Coddled eggs (soft-boiled)
Crown Roast of Pork
Stuff or Dress!
Honoring New Orleans
Nathalie's Tips for Entertaining
C'est fromage
Comte cheese worth the fare to France
Lemon Pavlova Roll

What's New

Panna Cotta

July 17, 2006

Serves 4

1-cup milk
3-cups heavy cream
½-cup sugar
4-sheets gelatin
4-tbsp. Earl Grey Tea

Mix together the milk, heavy cream, sugar, Earl Grey tea.
Bring to a boil.
Remove from heat and let sit for 1 hour.
Strain the tea leaves from the mixture.

Put the gelatin into 2 cups of cold water.
After the gelatin has “bloomed” , add to the tea mixture.

Pour into ramakins and cool for 4 hours in refrigerator.
Decorate as desired.


Vinzenz Aschbacher, Executive Pastry Chef

Southern Biscuits!

Cookbooks
Nathalie Dupree's Shrimp & Grits Cookbook
The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful.
Nathalie Dupree's Comfortable Entertaining: At Home with Ease & Grace
A beautiful book, winner of the James Beard Award for Entertaining, that will help the novice and the experienced alike.
New Southern Cooking
The best of traditional Southern cooking, as well as innovative, new cuisine.
Nathalie Dupree's Southern Memories
This book will be a keepsake for anyone with Southern roots, and a practical book for those who like to cook! A winner of the 1994 James Beard Award.
Recipe Index
Master index to all of Nathalie's cookbooks

Quick Links

Nathaliedupree.com
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