This is the ratatouille recipe from my cousin Bernard’s cookbook, La Cuisine Vagabonde. It is by far my favorite version.
Super quick and easy weeknight main dish. Serve with roasted potatoes and a green vegetable or ratatouille.
This is my grandmother’s Cassoulet and one of my all time favorites.
This French method of preparing potatoes has to be my most favorite preparation.
This is my mother’s recipe and one of my favorites from childhood. It is a casually elegant dish suitable for serving to kids as well as to company.
Choucroute is French for sauerkraut. It is great served with beer or Riesling and hearty rye bread. Our family always served it on Thanksgiving because it’s such a hearty cold weather dish.
This is my version of boeuf bourguignon.
If you’re looking for chicken cutlets that aren’t breaded, try boneless, skinless chicken cutlets with a sauce of sage, mushrooms, white wine, and cream.
I adapted this from a great Mark Bittman recipe by adding artichokes and olives and using Herbes de Provence instead of tarragon.
We always have leftover steak and we love arugula, so this is a great light weeknight meal –especially when heirloom tomatoes are in season. Serve with a baguette, French cheeses and a light fruity wine.