Ingredients

• 1 whole chicken (cut) or 8 thighs, 1 bottle red wine (Burgundy or Pinot Noir), 4 oz bacon, 1 lb mushrooms
• Pearl onions, 2 carrots, 2 cloves garlic, thyme, bay leaf, tomato paste, brandy (optional)

Instructions

1. Brown bacon, remove. Brown chicken in same pot. Sauté mushrooms, onions, carrots. Deglaze with brandy, add wine, tomato paste, herbs
2. Return chicken and bacon. Simmer 45–60 min until chicken is tender. Remove chicken, reduce sauce, adjust seasoning
3. Serve with mashed potatoes or crusty bread

Ingredients

• Zucchini, eggplant, tomatoes, bell pepper, onion, garlic
• Olive oil, thyme, basil, salt, pepper. Optional: tomato sauce base for bottom of dish

Instructions

1. Slice vegetables into thin rounds. Spread tomato sauce in baking dish if using
2. Arrange vegetable slices in overlapping rows. Drizzle olive oil, herbs, salt, pepper
3. Cover with parchment, bake 375°F 45 min. Uncover, bake 15 min more. Serve with bread

Ingredients

• 4 slices good bread, 4 slices ham, 1.5 cups grated Gruyère, 2 tbsp butter, 2 tbsp flour
• 1 cup milk, nutmeg, Dijon mustard

Instructions

1. Make béchamel: melt butter, add flour, cook 1 min. Add milk, nutmeg, salt. Stir until thick. Add half the cheese
2. Assemble: bread, mustard, ham, cheese, second bread. Spread béchamel on top, sprinkle remaining cheese
3. Broil until golden and bubbling. Serve hot

Ingredients

• 4–5 large onions (sliced), 4 tbsp butter, 1 tsp sugar, 6 cups beef broth
• Thyme, bay leaf, white wine (optional), baguette slices, Gruyère cheese

Instructions

1. Melt butter, add onions and sugar. Cook low 25–30 min until deeply caramelized
2. Add wine if using, then broth, thyme, bay. Simmer 20 min. Season
3. Ladle into bowls, top with bread and cheese. Broil until cheese melts and browns

Ingredients

• 1 cup flour, 2 eggs, 1.5 cups milk, 2 tbsp melted butter, pinch salt, 1 tbsp sugar (for sweet)
• Butter for pan. Fillings: Nutella, lemon-sugar, jam, or ham and cheese

Instructions

1. Whisk flour, eggs, milk, melted butter, salt (and sugar). Rest batter 15 min
2. Heat nonstick pan, lightly butter. Pour thin layer, swirl. Cook until set, flip, cook briefly
3. Stack and fill as desired. Serve immediately

Ingredients

• 6–8 apples (Granny Smith or firm), 1 sheet puff pastry or shortcrust, 1 cup sugar, 4 tbsp butter
• Vanilla, lemon juice. Oven-safe skillet

Instructions

1. Melt butter and sugar in skillet until caramel. Add lemon, vanilla. Arrange apple halves in pan, cook 10 min
2. Cover with pastry, tuck edges. Bake 375°F 25–30 min until pastry is golden
3. Cool 5 min, invert onto plate. Serve with crème fraîche or ice cream