Recipes
Enjoy this collection of recipes highlighted on our YouTube channel.
Nothing is more French than an apple galette with a thin layer of almond cream hidden under a beautiful spiral of baked apples. While we sometimes give this classic a little twist by using walnuts ...
Not every meal at home in Beaune is a six-course spectacular. Far from it! In the fall and winter, we often throw together our version of an easy family dinner–which usually means a simple soup wit...
Our savory soufflé begins with a béchamel base and is inspired by Julia Child. The base can be adapted using a variety of ingredients as flavorings. In the springtime, we like to infuse the milk wi...
The traditionally French flavor of tarragon and the brightness of lemon zest and preserved lemon peel make this braised bone-in chicken a great dinner party centerpiece with rich, herbal flavors. B...
Wandering through Puglia reminded us how special it feels to “discover” new things that other cultures have depended on for generations. As we vacationed there with our family recently, we found ou...
Every spring, when fresh small French strawberries arrive at our markets deeply crimson colored all the way through to their cores, we are smitten. We make sure we cook with them as simply as possi...
Tataki-Style Beef with Potatoes & Japanese Vinaigrette
In Japanese cuisine, tataki can refer to meat that’s been beautifully caramelized on the outside but left extremely rare in the center, then sliced thin, for a presentation that’s somewhere between...
Three-Kilo Raspberry Confiture with Star Anise
Sometimes it feels like we go through jam faster than water in our house. When we make it, we typically start with three kilograms of fruit, which makes about 16 half-pint jars. If we’re lucky, thr...
Simple and homey, this traditional recipe from Provence pairs perfectly with a grilled piece of meat or fish in the summer months, when you have an abundance of tomatoes in your garden or, like us,...
White Asparagus with Herb Sauce
White asparagus is the perfect dish when you’re craving a bite of spring and want something fresh and bright, but still something warm — a lovely first course or main course lunch paired with thin ...
When you halve a squash and carve out its seeds, you’re left with a hollow vessel that can absorb flavor as it cooks. For our winter squash soups, we stuff the centers of each squash half with arom...