This is an easy and tasty dish to accompany all sorts of winter recipes, especially heavy roasted meats, pies, and stews.
It can cook away on the back burner while your attention is occupied by more demanding projects, and the carrots do not suffer from a little overcooking because the flavor is concentrated in the diminishing stock and the glaze and seasoning emphasize the flavor.
This homey, simple French preparation is an easy and delicious way to serve this common and inexpensive winter staple.
Turnips and rutabagas are a lot less simple than you might expect. You can learn more than you ever wanted to know at this article.
This apres-ski classic from the French Alps was an essential part of Annette's Savoyard Birthday in 2014. It's a hearty, artery-clogging cheese-lover's delight and a fun communal dining event.
I made this flavorful dip of salt cod and potatoes with garlic and olive oil for Annette's birthday in December 2014, which had a sort of Alpine apres-ski angle.
This is a great cold-weather party dish, and it keeps well. It's good with beer or wine, maybe during a football game.
This easy and delicious Burgundy-style recipe is no trouble at all to prepare. The chestnuts can come from a jar, so it's just a matter of adding stock and wine and braising for a while.
The dish is a fine accompaniment for beef or some savory roast pork dishes, and it is a classic accompaniment for roast goose.
Of course you could make this with fresh chestnuts, but the chestnuts in a jar work really well. You can get them at Whole Foods and sometimes at Trader Joe's and other high-end grocery stores. I get them at Ed Hyder's Mediterranean Marketplace in Worcester, or at Micucci's in Portland.
I made this for Valerie's Home From Paris Dinner and again for a Feast of Southern France in 2018. It was light and delicate and easy. We get fresh sole often, so it's a good recipe to have handy.
Fish Stock is easy to make, and Fish Veloute is just fish stock thickened with a little flour and butter and then reduced.
This was completely counterintuitive. We think of lettuce as the light, crisp, fresh base for a salad. The thought of cooking lettuce seems bizarre. But many times while flipping through the pages of Mastering the Art of French Cooking I have seen this recipe and I knew that one day I would attempt it.
I did, and it's delicious! Slow cooking in rich stock tames the lettuce and makes it fascinating and wonderful.
This unusual and delicious creation was served at Annette's Fancy French Birthday.
It's unusual on two counts: the Capon is not something we see every day, and the stuffing is loaded with cooked fruits!
A simple but time-consuming soup that serves as an elegant start to a French-style or any formal dinner.
This is a perennial crowd-pleaser.
I have made this almost every year since I was about 7 years old, working with my mother. It is not hard if you follow all the steps, and it never fails to please.
It is assembled from three other recipes on this site: Genoise Butter Cake, Hazelnut Buttercream, and Chocolate Cream Cheese Frosting
Note that the prep time listed here is for this final assembly step. Eachother step has its own prep time. Expect to spend about 2 to 3 hours from start to finish, with some time in between for the cake to cool before filling it.
