I was no older than the tender age of 7 when I first ate rabbit. I remember the day quite distinctly. Not only was it the single defining moment when I knew I would grow to be a chef, but also they were my pet rabbits.

Learn how to make the best chili crisp calamari that you can serve tossed with pasta, over a bowl of rice, or just with toasted bread! You probably are wondering why a YouTube channel dedicated to French food is doing this recipe? The simple answer - Because who doesn't love Lao Gan Ma chili crisp?

The other morning I was zipping off for a photoshoot and forgot to get dinner started. I started stressing about what to cook when I remember a simple recipe for roast chicken in a mustard sauce that literally takes under a minute to prep. I quickly ran back into the house, got it marinated, then went to my photoshoot confident with the happy feeling that my family would have a nutritious easy-to-cook dinner when I got home that evening.

If you have been living under a rock for your entire life and never had a Linzer torte before. Linzer tortes are a nut-based cake with tons of jam. They are usually flavored with cinnamon, cloves, and lemon zest which gives them an incredible holiday feel.

Pommes Aligot, or cheesy potato fondue, is an incredibly easy dish to master. The key components are good mashed potatoes, lots of cheese, and the desire for a workout.

I love shaved fennel and orange salad. It is the perfect late winter salad that your whole family will love. It combines the perfect crunch of raw fennel with a citrusy sweetness. One of the best qualities is that it is highly adaptable to whatever you have on hand. You can make it solely with oranges or add grapefruit, satsumas, tangerines, or whatever other citrus fruit you like. You can add cheese, olives, onions, nuts, and a host of other ingredients depending upon what you have on hand.

I started out desperately wanting to make Mouclade, a curried mussel dish that originated in the French port city of La Rochelle but ended up with a more Asian feeling bowl of turmeric ginger mussels. In some ways, curry and mussels sound weird together, but the flavor combination is off the hook, especially when backed by coconut milk and hot chili peppers.

We met Johann Pepin at 'Les Pastras', his sprawling organic farm located on a desolate mountain top near the Provencal village of Cadenet under the cloak of secrecy. He cautioned us that "thieves were everywhere", before instructing us to lock our car doors and gather down below. I must admit I felt a bit uneasy as he slipped a black hood loosely over my head, gently guiding me into the back of an unmarked black van. Moments later we arrived at the edge of an unnamed field in an unnamed town in an unnamed country for what was surely going to be an epic truffle hunt. Such is the way with truffle hunters where secrecy is everything.

What I love most about steak Bareuzai is that it is so quickly prepared. No advanced planning is necessary other than to have a few ingredients on hand and perhaps a bottle of wine open. The only controversy seems to be whether or not you finish the sauce with a healthy spoonful of Dijon mustard.

I made this Honey Caramelized Pear, Burrata, & Arugula Salad with items I had at hand, and wanted to share it with you. The hardest step is the first. Once you poach the pear slices and caramelize them it is simply a matter of assembling the dish. Save the poaching liquid to make a sorbet or craft a cocktail. Honey caramelized pears also make a great foundation for a number of desserts. I used to make one with chocolate sorbet and pistachio cream.

Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like. Use my recipe solely as a springboard to your own creation.

A highly versatile warm raspberry and almond cake that is perfect for any occassion.

Poires Belle Helene is a classic French dessert composed of pears poached in a vanilla syrup served with vanilla ice cream then drizzled with a hot chocolate sauce. It’s a very easy dessert to master and can be easily altered to suit your tastes.

Of all the culinary treats that grace the French Christmas table, nothing inspires more child-like joy than a rich, chocolate Bûche de Noël.

Pommes Anna is the classic French dish of sliced potatoes layered in a pan with butter (lots of butter), browned on the stovetop, and finished in a hot oven until crispy. It is a dish I have made countless times over my career and still LOVE to eat today.

Enjoy this easy-to-bake lemon poppyseed cake. We eat it for breakfast or as an easy dessert. Perfect for when guests are visiting.

Savor the ethereal perfectness of a just-baked madeleine. The slightly warm madeleines with a crispy exterior and a cake-like interior bursting with the bright flavors of fresh lemon.

Tarte Tatin has been very popular worldwide ever since its inception in the 1800s.   The familiar story often retold is that of the Tatin family and their hotel in the small town of Lamotte-Beuvron in Central France, about 100 miles south of Paris. Caroline and Stéphanie (Fanny) ran the hotel and supposedly created the famous tarte by accident, but is this the only truth? 

Pebronata (Peh-Bro-Nah-Tah) is a Corsican daube or stew generally made from goat meat, although it is often made from beef, veal, or pork. There are 3 distinct steps in the creation of an authentic pebronata: cooking the pork, preparing the tomatoes sauce, and sauteing the sweet peppers. Pebronata is the perfect Fall dish to celebrate the end of peppers and tomatoes growing in your garden and the changes in the weather.

This easy tuna spaghetti is perhaps my sister Anne’s greatest contribution to the culinary arts. It’s an easy-to-make, quick pasta that literally takes less time to prepare the sauce than it does to cook the pasta. Perfect for busy families on the go. What I love about it is its versatility. You will notice in the ingredient list a number of optional items. Add those, don’t add those. If you don’t like tuna try adding shrimp to the mix or just eat it on its own. Dinner shouldn’t be complicated!