The Art of Easy French Cooking

July 28, 2009
Photo: 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

Photo: 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

Randy Mayor; Melanie J. Clarke
Croque Monsieur Recipe

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

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Quick No-Cook Paté

Photo: 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

Photo: 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

Photo: 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

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

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

Photo: 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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