A tarragon chicken pie made with puff pasty; a fancy version of chicken and mushroom pie. Chicken, shallots, mushrooms, celery and lardons all infused with booze and tarragon in a creamy sauce

Duck with plums and smoked peppers, an entirely new recipe inspired by a single spice—Piment du Béarn fumé.

An easy-to-cook fusion chicken dish combining classic French Burgundian cooking with Cajun swagger; creamy and spicy

Coq au vin, the French classic that has too long suffered the snobbery of contemporary foodies, here joyously revived

Castellar poulet à la florentine, or Castellar Chicken Florentine, is a dish from southern France that deliciously documents a history of...

A one-pot Cajun hybrid dish of French colonial influences with sausage, rich in vegetables and succulent spices