Almost any fresh herb will taste great in place of the thyme and oregano in this recipe, but don’t use rosemary—it’s too strong.
This cheesy casserole is a family favorite in France. Serve with slices of baguette or another crusty bread and a green salad.
French onion soup gets its full-bodied taste from slow-cooked, caramelized onions. The onion mixture can be made up to two days ahead.
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.
Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes. A food processor makes quick work of the chopping.