Chicken to the power of infinity. Mathematically speaking, simple addition doesn’t accurately describe what happens when you combine the ingredients for Millennial Chicken Cordon Bleu. True, it’s based on a technique that rolls up chicken, ham, cheese, condiments and herbs or spices. But when everything comes together, the resulting flavor… Read More

Feel free to toss in some chopped fall butternut squash or parsnips instead of carrots for this delicious autumn harvest soup. Read More

Pea shoots have a deep flavor that’s uniquely fresh and summery. Baby fingerling potatoes, especially Yukon Golds, are lovely for grilling—they cook fast and become almost creamy in texture. This short-cutted aioli is just a garlicky mayonnaise that’s a specialty of southern France and is delicious with grilled or roasted… Read More

Ratatouille is a classic French melding of harvest vegetables, starring creamy eggplant, sweet bell peppers, small zucchini, and sweetly-ripe tomatoes. The recipe varies, from a stovetop stew to a grilled platter of tender and slightly charred veggies. Mediterranean herbs—oregano, thyme, rosemary, and lavender—often scent this blend of sun-kissed vegetables. Add… Read More

This richly savory skillet dish is related to the classic French “coq au vin” or chicken braised in red wine. Serve with garlic mashed potatoes for the ultimate comfort food supper. Read More

Rachel C. of Grand Forks AFB, ND was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this simpler version of a French classic. The finished dish has delicate and flavorful garlic cloves that are delicious spread over warm French bread. Read More

Give a flavored balsamic vinegar a try—pomegranate or cranberry would be delicious with the richness of the pastry and chicken. Pricking the pastry dough well with a fork keeps it from puffing up too much, so you can top each flaky piece with the chicken and shallot mixture. Read More

If you prefer dark meat, use boneless skinless thighs that are pounded out to an even thickness so they grill quickly.  Aïoli is really nothing more than a thick, aromatic garlic mayonnaise and is the heart of midsummer celebrations of seasonal vegetables in southern France. Here the mayo is made… Read More

In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations. … Read More

This pinwheel method for a classic cordon bleu takes a little more finessing, but is fun to serve. Cutting a pocket in the chicken fillets and filling them with ham wrapped sticks of cheese is an alternate way to stuff the breasts. Serve with sautéed asparagus and multi-color quinoa. Read More

This old-fashioned wine-braised chicken is done in half the time in an electric pressure multi-cooker. Serve with garlic mashed potatoes and roasted Brussels sprouts or other favorite autumn root vegetables. Read More

Sweet blackberries and tart goat cheese pair nicely with dark, rich chicken in an appetizer pastry that’s special enough for entertaining with very little prep time. The final drizzle of balsamic glaze is the perfect final touch. Be sure to take the puff pastry out of the freezer the night… Read More

Celebrating the moment with family and friends. It’s beautiful. Or as the locals would say, C’est beau! That’s the #1 reaction of visitors to France at the height of the growing season. Fresh produce abounds. Meals both simple and sublime surprise and delight. And for one of the nation’s most… Read More