Our gourmet chefs' best recipes

Ile-de-France

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Easy Rabbit Stew

Here is a very simple recipe for rabbit in gibelotte (sometimes incorrectly spelled "lapin en gibelote"). What is rabbit gibelotte? Gibelotte, which comes from the term "gibelet" ...

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Walnut Wine from the Dordogne

Here is the recipe for Dordogne Walnut Wine, just as my dear father passed it down to me.Walnut wine is the quintessential traditional country aperitif. Prepared according to tradition and with ...

Greece

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Pasta with Spinach and Feta

This sauce, the recipe for which is provided below, will delight you with its vibrant Mediterranean colors and flavors, and pairs perfectly with a dish of pasta, tagliatelle, or spaghetti. ...

Tunisia

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Brick stuffed with bell peppers

These small pastries made with brick pastry and stuffed with bell peppers make an excellent appetizer for a menu inspired by Middle Eastern, vegetarian, or contemporary cuisine. Here, there’s no egg ...

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My Easy and Light Fig Jam

Here is my recipe for fig jam—easy to make, light, and delicious. It’s already been tested and approved by family and friends! Since figs are naturally low in pectin, you’ll need to add some extra. ...

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Spinach in cream sauce

Here’s my simple recipe for creamed spinach, an absolute classic for everyday cooking. This creamed spinach is a healthy, easy-to-make side dish that pairs perfectly with grilled fish, especially ...

Italy

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Sicilian-Style Pasta

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Provence

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Spaghetti with Fennel Greens

Here’s a family recipe I’ve finally been able to make, after planting some fennel at home! In this recipe for spaghetti with fennel greens, we don’t use the bulbs—which are commonly found in ...

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My Easy Béchamel Sauce

Here is my tried-and-true recipe for Béchamel sauce—it’s foolproof and easy to make.Béchamel is a traditional sauce in French cuisine, made with butter, flour, and milk.It is used in classic ...