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Savor My Latest Simple French Recipes

 
Recipe Entry
Daube of Pork Cheeks
Daube of Pork Cheeks

This Provençal pork stew is ideal for chilly days when you crave a comforting meal. Traditionally, daubes were prepared in the fading embers of a wood fire using a distinctively shaped pot known as a daubière. The extended cooking time and the pot’s rounded form facilitate a convection process, where heat rising from the bottom transforms into steam, meets the cooler top, and condenses back down onto the simmering meat. This cycle helps the collagen in the braising meats convert to gelatin, giving the final dish a smooth and silky texture.

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Quick and Easy Apple Tart
Quick and Easy Apple Tart

Try making this very simple tarte that allows the flavors of apples to shine through.

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Gnocchi with Tocco di Carne
Gnocchi with Tocco di Carne

When my son Beau was 2, he constantly asked me to make what he called "circle pasta," his term for gnocchi. His passion for Italian cuisine, particularly those with a red hue, began during his "red" phase. This period was triggered by a visit from my friend Marco Cameli, who I consider to be one of the finest pasta chefs I know. Marco came to the US from Italy to try out for the sous chef position at my restaurant and spent a week living with my family. As we prepared dinner each night, I begged Marco to make pasta. Each night we delightedly ate dishes like bucatini all’Amatriciana, spaghetti with simple tomato sauces, and what might be the best Carbonara I've ever tasted.

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Download Our Free eBook of 12 Classic Recipes. Get Inspired.

Enjoy some of my favorite dishes to make at home, including Chicken Dijonnaise, Mussel and Wild Fennel Gratin and Chocolate Tart. Makes a nice addition to my new Cookbook ‘French Cooking for Beginners’.