Pork Tenderloin with Artichokes and Olives
This dish requires little work but looks and tastes impressive. It is bright and briny from the olives, artichokes,…
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Carrot and Walnut Salad
This is a quick and easy yet refreshing salad barely adapted from Jacques Pèpin. Carrot is not typically a featured vegetable…
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Beef Stew, Provencal Style
This is a hearty and flavorful stew heavily adapted from Cook’s Illustrated. It is a great comforting dish that can be…
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Chicken Cordon Bleu
Chicken breast stuffed with ham and Swiss cheese, topped with pork panko. Serve with a bit of Dijon mustard, if desired.
2 boneless…
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Raspberry Clafoutis
This is a dense, eggy sweet custard with bright pops of fresh berries. Almond flavored whipped cream would be an excellent addition.
2…
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Caramelized Onion Tart
This tart takes a bit of time, mostly due to the caramelization of onions but you will be rewarded with a sweet,…
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Creme Brûlée
A creamy and rich custard with a sweet and crunchy caramel layer top. You can steep half of the cream to infuse this…
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Scalloped Rutabaga
These taste exactly like scalloped potatoes and make an excellent special occasion dish!
1 large rutabaga (peeled and sliced 1/16 inch on a mandolin)2/3…