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French

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Poulet a la Crème

By Jacques Pépin, Poulets & Légumes
Bouillabaisse (Seafood in Saffron Broth) with Creamy Garlic Aioli

By Tested and perfected in the Sur la Table kitchen
Buckwheat Crepes

By Recipe developed for Sur La Table’s Cooking Classes
Potato Leek Gratin

By Tested and perfected in the Sur La Table kitchen
Beef Bourguignon from Staub

By Staub
Baked Sole Roulades with Zucchini Stuffing

By All-Clad & Carole Walter
Flank Steak & Frites

By Recipe courtesy of Anova
Wild Mushroom, Spinach & Goat Cheese Frittata

By Le Creuset
Leek, Parmesan and Ham Quiche

By Sur La Table Andrews McMeel Publishing
Figs with Champagne Sabayon

By GreenPan
Pan Seared Duck Breast with Two Potato Hash and Dried Cherry Sauce

By All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants
French Onion Soup

By Recipe developed for Sur La Table’s Cooking Classes
Quick Coq au Vin

By Jacques Pépin, Poulets & Légumes
Creamy Gruyere and Parmesan Risotto

By Fagor
Buckwheat Crepes with Sauteed Apples and Gruyere Cheese

By Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Spinach and Mushroom Mini Tarts

By KitchenAid
Spring Quiche with Asparagus, Gruyere and Fontina

By Ari Laing of the Well Seasoned Studio
Braised Artichokes with Fennel and Olives

By Ashley Cuoco of Cuoco Contento
Lemon-Rosemary Mignonette

By Cynthia Nims
Chicken Braised in Red Wine (Coq au Vin)

By Tested and perfected in the Sur La Table kitchen
French Baguette

By Recipe developed for Sur La Table’s Cooking Classes
Provencal Striped Bass

By Lékué
Caramelized Pear Crêpes

By KitchenAid
Wild Mushroom Risotto with Truffle Oil