French

Can be prepared in 45 minutes or less.

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Active time: 40 min Start to finish: 40 min

Great served as a side dish with roast chicken, pork chops or veal chops.

Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.

This vinaigrette is delicious as is, though it can serve as a base as well. Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper. Use it with grated carrots or beets, fresh tomatoes, or any other vegetable mixture.

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Keep these cookies in airtight containers.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

(LOU MIAS AVEC COMPOTE DE CERISES NOIRES) Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.

(Fresh Pea Soup)

Lemon curd, a classic London teatime treat, is layered between crispy squares of sugared phyllo. Any remaining curd is great on toast, biscuits or scones.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.