Shallot

This is made with homemade pasta at the inn. Our easy alternative uses cooked lasagne noodles cut into squares. From the Inn at Perry Cabin, St. Michaels, Maryland. Watch how to make your own pasta for ravioli with our hands-on streaming video demonstration.

These potatoes are great with the fish - and with just about any main course.

This recipes was created to accompany Roast Chicken with Mustard Vinaigrette and Potato Salad with Haricots Verts, Roquefort and Walnuts.

(Poulet aux Echalotes de Mme. Lascourrèges) This is an interpretation of a recipe given to me by Denise Lascourrèges, whom our son christened "Madame Châtaigne." It was she who revealed to us the marvelous Gascon woods, which were so full of chestnuts we had to dodge those falling from the trees. Mme. Lascourrèges raises her own chickens and ducks, and the appear frequently on her table. At her house I found ways of preparing chicken that departed from the norm. This recipe, which relies on the sweet heat of shallots and the bite of vinegar, intrigued me most of all, and I've made it often since I returned from her farm. I use the oven most often, though occasionally I cook it on the grill, which is the way Mme. Lascourrèges usually makes it. In general, French farm cooks use a lot of shallots, which here turn dark and caramelized — some turn almost black — but they don’t get bitter. Instead, their flavor intensifies. The vinegar adds a pleasant tartness; the oil smooths all. At the last minute I like to add parsley, which scents the whole dish with its slight anise flavor. Consider it an option — it is my addition to Mme. Lascourrèges’s recipe. Try this with a lightly chilled dry red Bordeaux, or a Chinon. Watch how to cut a whole chicken into parts to use in this recipe.

This simple-to-make dish is a wonderful addition to any Spring time supper.

Veal chops from a butcher are usually about 1 1/4 inches thick and weigh 12 to 14 ounces each. The supermarket variety of chop is thinner and smaller, ranging from 8 to 10 ounces each, and would only need to be roasted 12 to 15 minutes in this recipe.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

This recipe is an accompaniment for Master Stock Chicken .

The eclectic menu at Razz's Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo "Razz" Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu. Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 20 min

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

The Hotel Le Maquis and its restaurant, L'Arbousier, are the labor of love of one remarkable woman, Catherine Salini. She bought the land many decades ago and built this charming inn very close to where she grew up in Porticcio. The rooms are decorated with antiques (personally selected and purchased by Salini), and the walls are hung with paintings by local artists. It's a true pleasure to dine on L'Arbousier's terrace just above the beach, with its wonderful views of the bay. Here you can taste the famous sardines stuffed with Swiss chard and brocciu (a local cheese), prepared by chef Gérard Lorenzoni Salini, Catherine's son. Another favorite dish is this lobster fricassee, which evokes the sunny splendor of this island treasure.