Grilled Ratatouille

A French classic from The Culinary Institute of America featuring an array of brightly diced vegetables and fresh herbs.

Lentil Ratatouille

At the end of summer, when eggplant and zucchini are in season, make a big batch of this special ratatouille and celebrate the harvest with…

Ratatouille

A new take on a classic ratatouille recipe—this hearty version calls for fresh ricotta cheese to add heft and flavor.

Eggnog Creme Brulee

Creme brulee is a French term for what the English refer to as "burnt cream" and generally means a dessert that has been finished with…

French-Style Pot Roast

This home-style roast makes delicious roast beef po-boys the following day.

French Market Soup

A hearty soup to warm the soul, especially with a warm loaf of bread.

Crab Salad Nicoise

A classic French salad made with crab, green beans, potatoes and olives.

Remoulade

A piquant Remoulade as a creamy dunk for fish beats boring old tartar sauce any day.

Normandy-Style Pork Loin

Calvados, a French apple brandy, intensifies the apple flavor in this pork roast.

Low-Fat Honey Crepes

Lightly sweetened with honey, these crepes make the perfect wrap for fruit desserts.

Mango Tarte Tatin

Perfect for Spring, packaged puff pastry and ripe mangoes star in this new take on a classic French dessert.

French Pea Soup

This easy pea soup comes together in a snap with frozen peas.

Seafood Quiche

Sweet shrimp and crab and a creamy custard in a deep-dish pie.

Potatoes au Gratin

Buttery mashed potatoes get a broiled Parmesan topping.

Kir Royale au Cognac

The classic French aperitif becomes even more elegant with Cognac added.