Recipe

Chilled Sorrel, Potato, and Leek Soup

This take on the classic French cream of sorrel soup is packed with bright, lemony flavor. A garnish of sliced sorrel leaves adds an extra dose of tartness.

Recipe

Soupe au Pistou Simmered with Lamb Shanks

你米ay need to call your butcher to reserve the lamb shanks for this sustaining bean soup.

Recipe

Duck Confit

To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online…

Recipe

Bouillabaisse

For this classic seafood stew you can use whatever combination of fish and shellfish you like, provided you don’t include oily fish such as salmon, mackerel, or tuna.

Recipe

Leek & Potato Soup with Garlic Toast

Recipe

Buttered Peas and Lettuce with Tarragon

Braised peas and lettuce is a classic French dish that can be a first course or a side dish; it goes well with lamb or fish.

Recipe

Orange-Scented Mini Elephant Ears

Store-bought puff pastry and bittersweet orange zest bake up into a crunchy, flaky cookie with a sophisticated flavor that belies its simplicity. Watch Abby demonstrate this and two other four-ingredient desserts in…

Recipe

Classic Vichyssoise

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

Recipe

French Farmers' Soup

This hearty soup makes the most of root vegetables, paired with baby lima beans. If you're short on time, you can substitute 3 cups canned limas (rinsed and drained) for…

Recipe

Fish Fillets Provençal

For fresh fish with a French flare, try this simple and healthy recipe that combines the flavors of Provence with the perfectly balanced taste of Filippo Berio® Olive Oil.