French in a Flash (New Year's): Black Truffle Pasta

Black truffle pasta: I love the gluttony of it. It feels extravagant, but it neither breaks the bank nor your back. And, with any luck, it is a preview of the riches to come in the new year.

French in a Flash: Pissaladière Pasta

Sometimes re-imagining traditional ingredients in new ways can yield very high returns. This pasta has the earthy flavor and texture of multigrain pasta and bay leaf and thyme paired with the sweetness of caramelized onions and the salinity of olives and anchovies. It's pissaladière in a bowl.

French in a Flash: French Peas

Sweet little green peas are gussied up with shallots, diced ham, and a splash of cream. These are how peas were meant to taste.

French in a Flash: Campanelle with Eggplant Caviar

For this pasta dish, I purée roasted garlic, basil, and a touch of chili with the eggplant, and toss it over trumpets of campanelle pasta, studded with toasted pine nuts and laced with strings of fresh basil. Since eggplant is in season in the late summer, along with basil, now is the time when this dish is cheapest and best. Don't waste another second!

French in a Flash: Chilled Asparagus Mélange with Fines Herbes Aïoli

One of the most wonderful things my boyfriend has ever said to me was, "Kerry, you make vegetables exciting." Sexier words have never been spoken. You may not know this about me, but I was vegetarian for twelve years growing...

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.

French in a Flash: Boeuf aux Carottes

[Photographs: Kerry Saretsky] Previously White Bean Bisque with Garlic Chips » All French in a Flash recipes » It was a hot summer night in Paris when Mr. English came down from London to keep me a bit of company,...

French in a Flash (Classic): Coq au Riesling

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food.

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

[Photographs: Kerry Saretsky] Previously Chouquettes » All French in a Flash recipes » I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it's finally, definitely, and indisputably...

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.