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

The perfect ritzy New Year's nibble: roasted wild mushroom pâté with thyme, garlic, and truffle oil. Smeared onto waiting baguette rounds, it goes great with Champagne. More