Recipes
![Braised Sweetbreads in Mirepoix Braised Sweetbreads in Mirepoix](http://ww2.kqed.org/app/uploads/sites/56/2011/09/sweetbreads1000-160x107.jpg)
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 Cream Puff Potatoes](http://ww2.kqed.org/app/uploads/sites/56/2011/09/cremepuff-potatoes1000-160x107.jpg)
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 Gratin Dauphinoise](http://ww2.kqed.org/app/uploads/sites/56/2011/09/gratin-dauphinos600x300-160x80.jpg)
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 Potato Ragout](http://ww2.kqed.org/app/uploads/sites/56/2011/09/potato-ragu1000-160x107.jpg)
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 Bread and Butter Pudding](http://ww2.kqed.org/app/uploads/sites/56/2011/09/bread-and-butter-pudding1000-160x107.jpg)
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 Flan a la Vanille with Caramel-Cognac Sauce](http://ww2.kqed.org/app/uploads/sites/56/2011/09/flan-a-la-vanille1000-160x107.jpg)
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 Cheesecake with Apricot-Blueberry Sauce](http://ww2.kqed.org/app/uploads/sites/56/2011/09/cheesecake-with-apricot-blueberry1000-160x107.jpg)
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 Artichoke Hearts Helen](http://ww2.kqed.org/app/uploads/sites/56/2011/09/artichokes-helene1000-160x107.jpg)
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 Zucchini and Tomato Gratin](http://ww2.kqed.org/app/uploads/sites/56/2011/09/zucchini-tomato-gratin1000-160x107.jpg)
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 Cauliflower Gratin](http://ww2.kqed.org/app/uploads/sites/56/2011/09/cauliflower1000-160x107.jpg)
Cauliflower Gratin
Made with a béchamel sauce and finished with cheese, this cauliflower dish is one I remember well from my childhood.