French
Tested, loved, and easy to make your own
Madeleines with Honey-lavender Ice CreamBy Tested and perfected in the Sur la Table kitchen
Classic CrêpesBy Recipe developed for Sur La Table’s Cooking Classes
French Lentils with Asparagus and Steamed EggsBy Tested and perfected in the Sur la Table kitchen
Potato, Onion, and Gruyère GaletteBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing
Grapefruit and Sage Champagne CocktailBy GreenPan
Spring Quiche with Asparagus, Gruyere and FontinaBy Ari Laing of the Well Seasoned Studio
Braised Artichokes with Fennel and OlivesBy Ashley Cuoco of Cuoco Contento
Pan Seared Duck Breast with Two Potato Hash and Dried Cherry SauceBy All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants