French
Tested, loved, and easy to make your own
Wild Mushroom, Spinach & Goat Cheese FrittataBy Le Creuset
Vanilla Creme BruleeBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
French Lentils with Asparagus and Steamed EggsBy Tested and perfected in the Sur la Table kitchen
French Onion SoupBy Recipe developed for Sur La Table’s Cooking Classes
Creamy Gruyere and Parmesan RisottoBy Fagor
Mini-crab Cakes with RemouladeBy Tested and perfected in the Sur la Table kitchen
Chicken Braised in Red Wine (coq Au Vin)By Tested and perfected in the Sur La Table kitchen
Strawberry Mascarpone Tartlets with Rhubarb GlazeBy Recipe developed for Sur La Table’s Cooking Classes