Gratin of Eggplant and Tomato
To begin this dish, lightly oiled slices of eggplant are spread on a tray and baked. Far easier than cooking them the conventional way (in batches in a...
Poulet au Vin Rouge "Chicken with Red Wine"
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
Asparagus in Mustard Sauce
I peel the asparagus stalks for this recipe (so they are completely edible) and cook them in just enough water so that most of it has evaporated by the...
Pommes Persillade (Potatoes with Parsley and Garlic)
These potatoes are a standard item on most bistro menus. Cut into little cubes, they can be sautéed in just a few minutes.