The Art of Easy French Cooking

Pay homage to the Queen of the Kitchen–Julia Child–by preparing these simplified classic French dishes.

  • Croque-Madame
    Photo: Rick Lew; Styling: Ana Kelley


    A croque-madame is a variation on the croque-monsieur, a French twist on grilled ham and cheese. Instead of dipping the sandwich in egg before sautéeing in butter (as you would for a croque-monsieur), grill the sandwich first and top with homemade Mornay Sauce, cheese, and sunny-side up egg.

  • Croque Monsieur
    Randy Mayor; Melanie J. Clarke

    Croque Monsieur

    This version of the French-style grilled ham and cheese sandwich is like a savory stuffed French toast.

  • "Quick No-Cook Paté"
    Photo: James Merrell

    Quick No-Cook Paté

    Impress the guests at your next party with this quick, easy, and no-cook appetizer.
  • Espresso Crepes with Ice Cream and Dark Chocolate Sauce

    Espresso Crepes with Ice Cream and Dark Chocolate Sauce

    Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.

  • Basic Quiche
    Photo: Petrina Tinslay

    Basic Quiche

    This quiche calls for store-bought frozen piecrust, which is a wonderful time-saver. Simply fill the piecrust with a mixture of sautéed yellow onions, fresh parsley, half and half, and Gruyère cheese. A sprinkle of ground nutmeg adds a little sweetness and brings all the flavors together.

  • Salmon Niçoise Salad
    Photo: James Baigrie

    Salmon Niçoise Salad

    Let your inner-Child out with this surprisingly easy yet show-stopping salad.
  • Quick Coq au Vin
    Becky Luigart-Stayner; Lydia DeGaris-Pursell

    Quick Coq au Vin

    Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

  • Shrimp Bouillabaisse Fondue
    Becky Luigart-Stayner

    Shrimp Bouillabaisse Fondue

    This fondue contains ingredients that are typically found in bouillabaisse, a seafood stew from Provence. Once the shrimp are done, soak up any remaining fondue with cubes of French bread.

  • Herbes de Provence Lamb Chops with Orzo
    Photo: Beau Gustafson; Styling: Leigh Ann Ross

    Herbes de Provence Lamb Chops with Orzo

    Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.

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