Introduction
The French Pantry
The Basics

Appetizers and Starters
Cheese and Green Asparagus Puff Pastry
Cheese Gougères
Summer Tapenades
Panisses with Spicy Tomato Mayonnaise
Mackerel Rillettes with Lemon and Artichokes
Quick and Easy Canapés
Whipped Brie with Honey, Blackberries, and Walnuts
Sardine Toasts with Marinated Red Pepper and Basil
Savory Cake with Broccoli, Yogurt, and Chives
Roasted Leeks with Lemon-Dill Vinaigrette
Baked Eggs with Sun-Dried Tomatoes and Spinach
Whipped Brown Butter with Espelette Pepper

Soups
Chilled Zucchini and Pea Soup
Creamy Mushroom and Thyme Soup
Green Tortellini Soup with Pistou
Roasted Tomato and Bell Pepper Soup
Fish Soup with Fennel and Orange
Rustic Vegetable Soup

Salads
Endive Salad with Orange, Cheese, and Walnuts
Warm Goat Cheese and Strawberry Salad
Crouton and Tomato Salad with Lemon-Anchovy Vinaigrette
Pea Salad with Mint and Smoked Salmon
Lentil Salad with Roasted Carrots and Garlic-Yogurt Sauce
Sweet Potato and Arugula Salad with Lemon-Tahini Dressing
Grilled Chicken Salad with Buckwheat and Pesto
Niçoise-Style Salad with Tuna Tataki
Roasted Potato and Cucumber Salad with Yogurt Dressing

Meat Mains
One-Pan Stuffed Tomatoes Provençale-Style with Rice
Milk-Roasted Pork with Sage
Sunday Lemon Roast Chicken with Vegetables
Herbed Bacon-Wrapped Pork Tenderloin
Beef Stew with Heirloom Vegetables
Spring Lamb Stew
Marinated Pork Chops with Herbes de Provence
Braised Beef with Red Wine and Carrots
Creamy Tarragon and Mushroom Chicken
Steak with Garlic, Lemon, and Herb Butter

Fish Mains
Salmon Tartare with Dill and Pink Peppercorns
Cod Loins with Pistachio Crust
Tuna Meatballs in Tomato Sauce
Sea Bass with Crispy Chorizo and Sweet Potato Purée
Baked Salmon with Almond, Olive, and Preserved Lemon Salsa
Tuna Steak with Tomatoes, Olives, and Capers
Salmon and Leek Quiche

Vegetarian Mains
Omelet with Spring Onions and Comté
Tomato Tarte Tatin
Penne alla Pastis
Vegetarian Lentil and Eggplant Parmentier
Swiss Chard and Mushroom Quiche with Buckwheat Shortcrust Pastry
Zucchini Waffles with Buckwheat Flour
Vegetable Quiche Tian-Style
Oat Crumble with Butternut Squash, Feta, and Walnuts
Spring Quiche with Asparagus, Broccoli, and Peas
Crispy Smashed Potatoes with Fennel Salad
Arugula, Cherry Tomato, and Feta Quiche
Thin Tart with Artichokes, Ricotta, and Lemon
Pasta with Caramelized Onions, Mushrooms, and Spinach
Zucchini, Mint, and Ricotta Quiche
Cauliflower Steaks with Olive, Lemon, and Parsley Dip

Sides
Olive Oil and Lemon Mashed Potatoes
Roasted Fennel and Arugula Pesto
Healthy Oven-Baked French Fries
Green Beans with Crunchy Honey Almonds
Rustic Gratin Dauphinois
Rice Pilaf with Caramelized Shallots, Dried Apricots, and Cashews
Slow-Roasted Vegetable Ratatouille

Desserts
Raspberry and Almond Clafoutis
Chocolate Fondants
Apricot, Almond, and Pistachio Tart
Orange and Cardamom Crème Brûlée
Mini Lemon Meringue Tarts
Vanilla Poached Pears with Crème Anglaise
Lavender Shortbread Cookies and Strawberry Salad
Roasted Peaches with Yogurt Ice Cream and Toasted Buckwheat
Chocolate Mousse with Chantilly Cream and Christmas Spices
Classic Apple Tarte Tatin

Acknowledgments
Index