French in a Flash: Haricots Verts du Sud

Haricots verts, skinny French green beans, are stewed with all the flavors of the South of France: garlic, olive oil, tomato, wine, and a few shallots for good measure. The little green bean has never tasted so mighty or delicious.

Pea Puree (side / sauce!)

The vibrant colour and subtle, sweet flavour makes Pea Puree a fine dining favourite that's a great accompaniement to many dishes!

The Secret Ingredient: Crème Fraîche

When I was a girl, I had three little girlfriends: Kristen, Sarah, and Alexandra. Alexandra's mother was called Medusa--at least figuratively. Every time I stood quaking before her towering frame in her frigid marble kitchen, I turned to stone. One...

French in a Flash (Classic): Wild Mushroom Vol-au-Vent

Classical French tradition is easier when the puff pastry is store-bought. These crisp, light-as-air nests are filled with a creamy wild mushroom and thyme mixture, and are perfect for cocktails.

French in a Flash: Thick Celeriac Soup with Gruyère

The first thing that hits me about celeriac is the smell. It's like the forest floor and a cabbage patch and a grassy field all at once. It is so intensely vegetal. And let's face it: few vegetables can tread the line between root vegetable and garden vegetable with such success. It has the bulk and heartiness of a potato but the lightness and brightness of a very mild celery. It's gorgeous.

French in a Flash: Veal Stew Forestière

A stew may seem heavy and wintry for the budding springtime, but this stew is lighter, fresher, and full of tender veal, earthy mushrooms, fresh lemony thyme, and shards of salty, crisp Jambon de Bayonne. With a dash of luscious cream, it's a breath of fresh, springtime air in the stuffy world of stews.

French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche

Salmon with lentils is a traditional French pairing. Besides making a rustic, hearty, and beautiful meal, it's also inexpensive.

French in a Flash: Drunken Angel Hair with Leeks and Cream

What I love about this dish is that if I have a bottle of wine that I don't like, a really cheap bottle, or the ends of four or five bottles, I can use them all.

Haricots Verts with Lemon-Herb Brown Butter

French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!

Easy French Lentils With Garlic and Herbs

With the right technique, these simple, earthy lentils shine bright with layers of complex flavor. The secret is using the right aromatics and herbs, and then enriching it all with butter and vinegar.