French

A simple drink for any kind of celebration.

Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."

Great as an appetizer or a light lunch dish.

Can be prepared in 45 minutes or less.

Elegance doesn't come any easier than this treat made with purchased puff pastry.

Choucroute is traditionally cooked in champagne but if you wish to be more economical you can cook it in white wine and add a split or two of champagne at the table.

This Basque specialty consists of scrambled eggs garnished with tomatoes, peppers, onions, and a slice of ham. The same Basquaise garnish may be prepared in advance and used for chicken and fish. Chez Gladines serves its pipérade with patates sautées — potatoes pan-fried in duck fat and seasoned with garlic and parsley.

This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.

If you enjoy spicy food, pass some hot pepper sauce to sprinkle on top of this light, soufflé-like omelet.

Perfect for an elegant dinner party, this sophisticated dessert is a snap to make.

Chef Lionel Lévy uses black olives in this unusual clafoutis but still serves it as a dessert, along with a mâche salad drizzled with lemon-honey vinaigrette. We like that combination in place of an after-dinner cheese course, but we also think it makes an excellent (and surprising) first course.

Prepare the custards the day before you plan to serve them.

Can be prepared in 45 minutes or less.