Recipes
Braised Sweetbreads in Mirepoix
In this recipe, the sweetbreads are separated into pieces, braised in a vegetable sauce, and served in cream cheese barquettes.
Cream Puff Potatoes
My mother always served these puff potatoes in her small restaurants. They are made with a combination of cream puff dough (the same as for profiteroles) and mashed potatoes.
Gratin Dauphinoise
This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyère cheese before baking.
Potato Ragout
These stewed potatoes recall summer for me, when our garden in Lyon gave forth the tiny fingerling potatoes that are particularly good in the dish.
Bread and Butter Pudding
One of my favorite desserts, especially during the Christmas holidays, this British pudding is flavored with candied lemon peel.
Flan a la Vanille with Caramel-Cognac Sauce
This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser.
Cheesecake with Apricot-Blueberry Sauce
This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold.
Artichoke Hearts Helen
I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s.
Zucchini and Tomato Gratin
You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.
Cauliflower Gratin
Made with a béchamel sauce and finished with cheese, this cauliflower dish is one I remember well from my childhood.
