French Goat Cheese Alfredo.

Chicken Osso Bucco braised in white wine and vegetable sautee

The chocolate dessert of a summer in France

Pasta with veggies and goat cheese—the quickest way to make something wonderful w/ the loot you brought home from the farmers’ market.

Here’s a fresh and lovely salad with Swiss Chard—plus links to some fabulous ways with this great green from top cookbook authors.

Chicken Breast Comte – Inspired by “Bringing up Bébé,’ a wonderful way to introduce children to a sophisticated (French) way with chicken.

A true-to-France dish–Pork Chops with Cornichon-Mustard Sauce–in 20 minutes.

The French 75. What’s better than Champagne? Gin and Champagne….and a little lemon.

Roasted salmon with a light cream sauce. Salmon, vegetables, and sauce can all be done in 30 minutes or less

French finesse and American comfort in one casserole. Make one large dish, or serve in individual “cassolettes” like a French woman would.

Vinaigrette and American French Dressing. Yes, both have a place on your table. Here’s why.

Yes. A true-to-Southwestern-France cassoulet that doesn’t take three days to make.

French Gruyere (known as Comté) plus walnuts and spinach in a lightly curried vinaigrette. The way the French do main-dish salads!

This salad is a classic French way with Roasted Beets–but you can use a great American blue cheese, such as Point Reyes Blue.