A delicious shallot and white wine sauce that pairs perfectly with all white fish.

A somewhat forgotten spring appetizer that beautifully showcases leeks

French-style peas are a somewhat old-fashioned side dish that’s actually a simple and flavorful way to prepare peas. While you can add diced charcuterie, I’m sharing a vegetarian version today.

Roast beef is a classic recipe to add to your repertoire. Perfect for cold meals.

Peppercorn sauce is one of the essential sauces in French cuisine for accompanying meats, and even fish, like in this delicious pepper-crusted tuna steak recipe. Today I’m sharing a lactose-free peppercorn sauce recipe, perfect for accompanying your meats, especially a roast beef.

Basque-style chicken is a colorful and delicious recipe where chicken cooks in a sauce with tender bell peppers, perfect for those who don’t enjoy the acidity that can sometimes come with pepper-based sauces.

A beautiful green vegetable soup without potatoes. A vitamin-packed cocktail rich in fiber. The secret to a perfectly smooth texture is not adding too much cooking water to achieve a flavorful and creamy soup.

Soup season is here! A perfect pumpkin soup for early fall. It’s simple (just two ingredients!), highlighting the delicate taste of pumpkin.

Soup season is here! This is a smooth and comforting pumpkin soup made with crème fraîche and topped with cheese.

Quenelles are a classic dish from Lyon. Here’s an excellent recipe for plain quenelles. Satisfying without being heavy, they’re delicious served in sauce or pan-fried.

Roast chicken, a family classic you need in your repertoire. A chicken with perfectly golden, crispy skin and tender, juicy meat. This recipe is always a hit - I’ve been making it for years and haven’t changed a thing.

Hachis parmentier is one of those easy, family-friendly dishes that deserves a spot in your recipe collection.

Hachis Parmentier is a comforting French dish, and this duck confit version with sweet potato is a delicious and festive twist on the traditional hachis parmentier recipe. You can make this recipe with duck or goose following the same method.

Fish terrine is a staple of French cuisine. Variations range from budget-friendly to festive. Here’s a flavorful, light salmon terrine that’s simple to make.

A quick and smooth caramel sauce to drizzle over cakes, cheesecakes, crepes, or ice cream.

Nothing beats homemade confit gizzards to top a beautiful salad or accompany sautéed potatoes.

A rich and flavorful zucchini velouté infused with bay leaf and elevated by a creamy goat cheese topping!

I discovered this recipe while making my famous savory babka. The filling I prepared reminded me so much of that famous French cheese spread I used to enjoy. So here it is - a recipe ready in no time, perfect for appetizers.

Confit goose legs are a French specialty from the Southwest (Périgord), less common than duck confit. Goose has a more refined and delicate flavor than duck, and we love it here. I’m sharing two cooking methods, stovetop or oven, your choice! You can enjoy them as is, with crispy skin hiding tender confit meat inside. Or use them to create other dishes, see recipe ideas below.

Today I’m sharing a family recipe, my Mom’s tabbouleh. We absolutely love it here. It’s fresh and easy to make. Perfect for all your summer tables and buffets!

Here’s a super easy summer recipe, perfect for impromptu appetizers, picnics, or as a topping for a thin tart with tapenade and red mullet.