Hi Reader,

My relationship with French cooking is both affectionate and slightly combative.
​
It began in a professional kitchen, where I spent several years being gently—and sometimes not so gently—informed that my Portuguese instincts were interfering with my French technique. Apparently, reaching for garlic, olive oil, and enthusiasm before consulting the classical canon was considered…improvisational.
​
My Vovó, had she been present for any of those critiques, would have had thoughts. Strong ones. Delivered swiftly, loudly, and in Portuguese.
​
But spring is when the French classics win the argument in my kitchen every time. Because when the technique that’s been polished over centuries meets ingredients that are finally waking up—tender vegetables, delicate herbs, lighter proteins—the result is food that feels quietly, irresistibly right.
​
Not flashy. Not showy. Just deeply satisfying in that confident, of course this works sort of way.
​
That’s the kind of cooking I’m in the mood for this week: French classics that feel perfectly at home on a spring table.
​
Let’s make something intentional together.

What French Cooking Gets So Right

• Technique first, ingredients second—but both matter. A good sauté, a proper braise, a careful sauce: once you know the moves, the ingredients can shine.
• Butter is not the villain. Used wisely, butter brings richness and balance that olive oil simply can’t replicate.
• Build flavor step by step. French cooking rewards patience—layering aromatics, wine, stock, and herbs so the dish grows deeper as it cooks.
• Respect the season. The classics feel lighter in spring because the ingredients do half the work—young vegetables, fresh herbs, delicate proteins.
• Finish with intention. A splash of vinegar, a knob of butter, a handful of herbs—small touches that make the dish feel complete.

WHAT'S INSIDE...

• ​French Roast Chicken ~ Poulet Rôti​
• ​Steak Au Poivre​
• ​Easy Chicken Liver Pâté​
• ​Potatoes Dauphinoise​
• ​French Sablé Cookies​
• ​French Onion Soup​
• ​Croque Monsieur Casserole​
• ​Daube ~ French Beef Stew​
• ​French Lentil Soup​
• ​Torsades Au Chocolat ~ Chocolate Pastry Twists​

​French Roast Chicken ~ Poulet Rôti​

⭐⭐⭐⭐⭐ 4.75 from 12 votes

Poulet rôti, or French roast chicken, is a classic of the Franco culinary empire. And it's so simple: just season a chicken with herbs, place it on top of root vegetables, and, for extra flavor, baste it with plenty of butter. C'est incroyable, non?

​☞ ​Try This Recipe​

​Steak Au Poivre​

This steak au poivre from Julia Child is a French classic made with steak encrusted with black, green, white peppercorns, and allspice and drizzled with a Cognac pan sauce.

​☞ ​Try This Recipe​

​Easy Chicken Liver Pâté​

This easy chicken liver pate, as its name implies, couldn't be simpler to toss together. Just butter, brandy, shallots, and chicken liver goodness.

​☞ ​Try This Recipe​

​Potatoes Dauphinoise​

⭐⭐⭐⭐⭐ 5 from 12 votes

Potatoes Dauphinoise are potatoes, cream, cheese, and a French lineage. They're like scalloped potatoes and potatoes au gratin but are even more fancy but without being fussy. We really don't think comfort food gets any more comfort-y than this.

​☞ ​Try This Recipe​

​French Sablé Cookies​

⭐⭐⭐⭐⭐ 4.64 from 11 votes

These French sablé cookies, made with butter, sugar, flour, vanilla, and salt, is from Dorie Greenspan and is like shortbread. A perfect Christmas cookie.

​☞ ​Try This Recipe​

​French Onion Soup​

This French onion soup tastes just like the classic, with plenty of onions and leeks in a rich homemade broth. Here's how to make it.

​☞ ​Try This Recipe​

​Croque Monsieur Casserole​

⭐⭐⭐⭐⭐ 4.65 from 14 votes

Croque monsieur—that perennial French classic—is the little black dress of the bistro set. Here we've given it a string of pearls, if you will, by making it a breakfast bake and using croissants. This is insanely rich, so a small piece goes a long way. (Or in our house, a not-so-long way.)

​☞ ​Try This Recipe​

​Daube ~ French Beef Stew​

This French stew, called a daube, is simply chunks of beef, carrots, onion, mushrooms, and olives in a rich red wine sauce. Serve it by itself, over pasta, or with a thick slice of hearty peasant bread. Perfect blizzard food.

​☞ ​Try This Recipe​

​French Lentil Soup​

This French lentil soup is filled with creamy lentils, sweet butternut squash, and tender chard. It comes together as a one-pot meal that makes ample leftovers to take to work the rest of the week—and which reheat beautifully.

​☞ ​Try This Recipe​

​Torsades Au Chocolat ~ Chocolate Pastry Twists​

While these are great in the morning, they are an excellent on-the-go snack to eat rushing from school to extra-curricular activities. Holding them in the paper bag to eat them means that you don’t get custardy/chocolatey hands!

​☞ ​Try This Recipe​