Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent! More

Simple everyday salmon is broiled on a bed of piperade, a Basque bell pepper stew flavored with spicy, earthy piment d'Espelette. Light, but it packs a punch. More

A barbecue sauce made from all the flavors of coq au vin: deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs, caramelized and grilled onto juicy, bone-in chicken. Stew hits summer! More

Here's a vegetarian version of the bistro classic Croque Monsieur: thick and hearty, with the smoky flavor of charred zucchini, Emmenthaler, and a Dijon-nutmeg béchamel. It's a sandwich of fork-and-knife proportions. More

A light, green version of the classic French gratin, this baked zucchini crumble is inspired by Avignon and full of the flavors of wine, herbs, and lots of cheese. More

Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of unexpected herbs, and a gratinéed crust of gooey cheese. More

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious. More

An all year version of a special French pasta: fresh tagliatelle with porcinis, made simply with crème fraîche, dried porcinis, and some fresh mushrooms, garlic, and thyme. To die for. More

Frozen puff pastry gets a simple coat of fruity extra virgin olive oil and flaky sea salt before getting rolled and baked into the simplest, most delicious savory palmiers. More

Pork chops, simply seared with fresh thyme, are finished with a two-ingredient sauce of dry Normandy apple cider and fresh cream. Served with gnocchi and a salad, it's parfait! More

This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt. More

This cheat's dessert is a five-minute knockoff of the great raspberry-rose sorbet from Berthillon in Paris. More

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home. More

This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt. More

Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup. More

Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic. More

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé. More

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs. More