Making French classics can be daunting, but if you search diligently, there is usually a shortcut or two to be found. The key is to experiment.
- Boeuf Burgundy: Made the old-fashioned way, in a cocotte sealed with pastry.
- Boeuf en Daube a la Camargue: Warm and robust on a cold night.
- Chateaubriand: My father taught me how to make this, and he made it sound easy. This recipe proves that it is!
- Coq Au Vin: Rich and filling, this classic tastes like the French countryside. Easier to make than you realize!
- Croque Monsieur: The first time I ordered this in Paris, the waiter - a real classic - raised his eyebrows. But the second time, no problem.
- French Onion Soup for Two: Easy and quick, and great with melted cheese and a baguette.
- Jesuites, a patisserie classic: These triangles are filled with frangipane and dusted with sugar. Incredible!
- Chocolate Madeleines: Eat these while reading Proust.
- Poulet Provencal: Roasted chicken with tomatoes and olives.
- Rosemary Garlic Roasted Chicken: Easy!