Recipes

A Bûche de Noël is a must on the French Christmas table. But if the classic chocolate version is too rich for you, here is your answer… This lighter Raspberry Bûche de Noël features an airy Génoise cake rolled up with a subtle orange-flavored mascarpone filling with fresh raspberries. It is simpler and quicker to make than most Bûches recipes, but remains an ultimate show-stopper for the Holidays! 

This Radicchio Orange Pecan Salad is one of my favorite salads to make over the Winter. Bitter radicchio, fresh baby spinach, juicy orange supremes, toasted pecans and goat cheese are drizzled with a honey and Dijon vinaigrette – resulting in a delicious mix of bitter, sweet and savory flavors. This is a colorful side dish to serve over the Holidays, or to enjoy as a weekday dinner on its own as well.

Known as “Torsades au Fromage”, these Gruyère Cheese Twists are the perfect crowd pleasers to serve with the French apéro – the traditional pre-dinner drinks and snacks in France. Made of flaky puff pastry twisted with nutty Gruyère Cheese, they are quickly assembled and deliver big buttery and cheesy flavors. If you’re looking for a no-stress finger food recipe for your next get-together, this is the one!

This creamy chestnut soup, or “Soupe Aux Marrons” is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. This is a delicious starter to cozy up to and impress with over the Holiday season.

Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

Green Beans Almondine – or Amandine in French – is a classic French side dish that’s quick, easy and elegant. Crisp green beans are tossed in brown butter with toasted almonds and shallots for a healty-ish side that’s buttery, nutty and crunchy. It’s a great dish for the Holidays, or dinner any night of the week!

This Flemish Beef and Beer Stew, most commonly shortened as “Carbonnade”, is the stew of choice in Belgium as well as the North of France. With plenty of beef chunks, caramelized onions, brown ale and the inclusion of brown sugar, this dish has a distinct sweet and salty taste that makes it stand out from the crowd. Its rich glistening gravy and fork-tender beef chunks are pure comfort food, and makes it a perfect dish to indulge in during the cold season.

With a buttery crust, cheese-filled custard and bits of smoky bacon, the Quiche Lorraine is classic French at its best. This recipe is a home cooks’ favorite, as it’s an all-in-one-meal that’s a welcome addition to any table – be it lunch, dinner or brunch. Extra points if you make the pie crust from scratch!

A classic from the French repertoire, this Chicken Chasseur is a stew originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end.

This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges. I love how it’s quickly put together, requires no tart pan, yet makes for an utterly delicious and elegant dessert. It’s light, flaky and best enjoyed by hand.