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The Art of Easy French Cooking

The Art of Easy French Cooking

Updated July 28, 2009

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Beau Gustafson; Styling: Leigh Ann Ross

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

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Croque-Madame

Credit: Rick Lew; Styling: Ana Kelley

Croque-Madame Recipe

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.

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Croque Monsieur

Credit: Randy Mayor; Melanie J. Clarke

Croque Monsieur Recipe

Similar to a Monte Cristo, a croque monsieur is a French-style grilled ham and cheese sandwich that is dipped in egg batter then cooked in a skillet. This version is like a savory stuffed French toast. Keep the finished ones warm in a 200° oven while cooking the others.

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Quick No-Cook Paté

Credit: James Merrell

Quick No-Cook Paté Recipe

Impress the guests at your next party with this quick, easy, and no-cook appetizer.

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Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Espresso Crepes with Ice Cream and Dark Chocolate Sauce Recipe

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.

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Basic Quiche

Credit: Petrina Tinslay

Basic Quiche Recipe

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.

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Salmon Niçoise Salad

Credit: James Baigrie

Salmon Niçoise Salad Recipe

Let your inner-Child out with this surprisingly easy yet show-stopping salad.

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Quick Coq au Vin

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Quick Coq au Vin Recipe

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.

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Shrimp Bouillabaisse Fondue

Credit: Becky Luigart-Stayner

Shrimp Bouillabaisse Fondue Recipe

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.

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Herbes de Provence Lamb Chops with Orzo

Credit: Beau Gustafson; Styling: Leigh Ann Ross

Herbes de Provence Lamb Chops with Orzo Recipe

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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The Art of Easy French Cooking