Valentine's Day

A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck. And the trickiest part of the sauce is caramelizing the sugar. Just take care not to leave the saucepan over heat too long, and you should have no problems. Great for dinner parties. Read more »

Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish. Read more »

Originating in the Swiss canton of Neuchâtel, fondue was devised as a winter dish to use up bread and cheese. Fondue means "melted," and it is traditionally served in a heavy pot called a caquelon that is heated over a small burner, or rechaud. Bits of bread are speared on long, thin forks and dipped in an exquisite cheese sauce. The crusty cheese remants left at the bottom of the pot, called la religieuse, are considered a delicacy. Read more »

Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too. A favorite for Valentine's Day. The simple vanilla version is also excellent. Read more »

This dish is classic French cuisine, with simple elegance and great flavor. Peppercorns form a spicy crust around a meltingly tender beef filet, all topped with a rich Cognac cream sauce. Easy to make, steak au poivre is great date food. Read more »

Strawberry shortcake is a classic American early summer dessert. It comes together quickly and easily and is the perfect way to finish a picnic in May or June. Read more »