Coq au Vin

Soothe your winter blues with this classic French recipe for wine-braised chicken

We have a foot of snow in our corner of the world. Time for comfort food! And what could be better than a meaty dish slowly braised in rich wine sauce?

Enter coq au vin, a classic French recipe. It requires some prep work, but the result is so worth it. Serve this at your next dinner party and bask in the adoring applause.

Adoration works for you, right?

Warm Lentil Salad with Bacon

Top this bistro-style dish with poached egg for extra savor

Winter is waning in our part of the world, though spring is still snoozing. So warm salads, no?

This warm lentil salad is perfect for the season. It’s flavorful and filling without being too heavy. And it’s a double-duty dish. We like to serve it as a main course, but it could also be a starter.

You might say it’s two recipes in one. Perfect for in-between weather.

Boeuf Bourguignon

a/k/a Beef Burgundy, This Classic French Dish Is Perfect for Fall Entertaining

Julia Child introduced the US to Boeuf Bourguignon in the 1960s. Until then, the few Americans who knew about the dish had encountered it in a French restaurant or on travels abroad.

Then we saw Julia cook it on her PBS television show, The French Chef — and we were smitten! It was so exotic and delicious. And once you got past the fancy French name, it was really nothing more than beef stew. Boeuf Bourguignon instantly became the entertaining dish in the 60s — and for a decade or two beyond.

It seems to have fallen out of fashion in recent years, which is too bad. Because you can prepare most of it a day or two ahead, and then finish it when you’re ready to serve — perfect for entertaining.

Soupe au Pistou

Pesto Is the Classic Garnish for this French Provençal Vegetable Soup 

Pistou is the French version of Pesto sauce. It is most often associated with the Provençal dish, Soupe au Pistou.

Although you can serve Soupe au Pistou almost anytime, it’s best from late spring through early fall (which is basil-growing weather). So it’s in season right now. And it’s versatile — the best versions contain whatever vegetables are in season and fresh.

So all that zucchini and summer squash that’s coming online in your garden, or overflowing the bins at your farmers’ market? This soup is their fate.