Provençal Beef Stew

Just because you can’t be in the South of France this winter doesn’t mean you can’t eat like you’re in the South of France.

  • Quick Glance
  • 30 M
  • 4 H, 30 M
  • 0

Classic Provençale Daube

More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.

  • Quick Glance
  • 1 H, 30 M
  • 4 H, 30 M
  • 6

Marie-Claude Gracia’s Roast Duck

A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.

  • Quick Glance
  • 40 M
  • 2 H
  • 6

Classic French Chicken Fricassée

Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 4

Coconut Layer Cake

Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!

  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • 16

Little Nectarine Cakes

These buttery little cakes have as tiaras slices of fresh nectarines, though truth be told apricots or peaches would work just as well.

  • Quick Glance
  • 15 M
  • 40 M
  • 2

Eggs Benedict

Julia Child didn’t mess around when it came to breakfast. Here her velvety hollandaise sauce is spooned over poached eggs, ham, and brioche, to marvelous effect.

  • Quick Glance
  • 35 M
  • 45 M
  • 0

Portuguese Coconut Custard Tarts

A creamy custard flecked with flakes of sweet coconut. That’s what you can expect from pasteis de coco, a dessert classic from Portugal.

  • Quick Glance
  • 15 M
  • 45 M
  • 43

Duck Breast Warm Goat Cheese Salad

Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.

  • Quick Glance
  • 45 M
  • 45 M
  • 1

Tiramisu

Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 4

Molten Chocolate Cake

Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.

  • Quick Glance
  • 30 M
  • 40 M
  • 42

Tomato and Basil Towers

Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.

  • Quick Glance
  • 30 M
  • 40 M
  • 3

Stewed Leafy Greens with Tahini

Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.

  • Quick Glance
  • 20 M
  • 20 M
  • 0

Zucchini Parmesan Latkes

Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.

  • Quick Glance
  • 35 M
  • 45 M
  • 0
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