Historically, the word bourguignon refers to anything cooked in red wine, particularly wine from Burgundy. One might imagine beef bourguignon began in a housewife’s kitchen as she stewed beef and vegetables in the local wine while tending to her daily chores. The dish earned international fame in the mid-20th century when Julia Child featured it in Mastering the Art of French Cooking, popularizing it in American kitchens.

These cookies take a bit of time to make since you must make a custard a few hours before forming the cookies. You can do this the day before you plan to bake them or just plan well ahead. I promise it’s worth the trouble because these cookies are unbelievably tasty. They’re best to be eaten the day you bake them, but if you store them in an air-tight container, they’ll keep a couple of days.

One of my favorite Disney movie characters is Remy, the rat who aspired to become a chef in the movie Ratatouille. The film brought recognition to the dish ratatouille, a popular dish in France. It’s simply a stew made from vegetables and seasonings, particularly those that are in season.

I love the rustic look of a galette, which is a pie without the pie pan. It’s almost like pizza, but the buttery crust makes it more decadent. Of course, the best time to make this tomato galette is the end of summer when tomatoes are boldly delicious and juicy. But, I admit to making this all year when I can get delicious cherry tomatoes at the market. Either way, this is a great snack or main course served with a salad.

This is a glorified grilled cheese sandwich that is worth the effort. Many French cafes serve this sandwich as a quick lunch or snack, and since I love many things French I do the same. The creamy béchamel sauce is both inside the sandwich and on top which makes this the the richest sandwich you may ever eat!

I’ll never forget the narrow alleyways of Lyon, France where small restaurants called bouchons were crowded with small tables and chairs teetering on the cobblestone street. People were eating sandwiches, soups, and the frisée salad that was named after the city.

It was a rainy day in Paris, and I decided to dry off by tucking into a little bistro in the St. Germaine neighborhood where I was staying. Inside, there was one vacant table waiting just for me. Everyone was happily drinking wine and snacking, while laughing in spite of the rain. I asked the maître d’ what he thought I should order. “The steak tartare, madame, without question.”

Galettes are one of my favorite things to make! They’re like a pie without the pan, and you eat it like pizza. This one is a savory gallette that is perfect as a vegetarian meal or as a side dish with dinner. It’s also good for brunch! 

This dish just sounds like fall, but you can certainly make it any time of year. I always grill the pork over wood or charcoal which gives a great smoky flavor, but you can sear them in a hot skillet, if you prefer. The sauce is made from one of the world’s most delicious spirits, Calvados.

My British bestie, Rachael and I took a cooking class when we were traveling in the Loire Valley of France. The class was held in a cave where barrels and bottles of chenin blanc were aging in the cool air. Our instructor was a French woman named Anna who had set up a long table for us to prepare leek tarts made with creamy cheese and bacon. We rolled our pastry on the tabletop and then baked our tarts in a small portable oven Anna had brought with her.

Crème brûlée is one of my treasured desserts for its minimalism and elegance. Whenever I order it at a restaurant, I quietly anticipate the blissful feeling of cracking its sugar coating just before digging into the velvety center. I mastered the art of getting every morsel into my mouth at a wine bar in the St. Germain district of Paris, where the pastry chef squeezed it in a thin shot glass with velvety chocolate on the bottom.

I’ve never been a big fan of cauliflower, but when I was in the little town of Tours, France I had the most delicious bowl of cauliflower soup. It was warm and creamy, and decorated with the loveliest flowers and fresh herbs.