French
Tested, loved, and easy to make your own
French Harvest CassouletBy Tested and perfected in the Sur la Table kitchen
Leek Fondue with Scallops – a French Bistro Classic Made EasyBy Le Chef’s Wife
Potato, Onion, and Gruyère GaletteBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing
French Lentils with Asparagus and Steamed EggsBy Tested and perfected in the Sur la Table kitchen
Quick Coq Au VinBy Jacques Pépin, Poulets & Légumes
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