Winter

This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.

Potatoes, milk, cream and a touch of other ingredients. The Classic French Gratin Dauphinois is proof that French cuisine doesn’t have to be complicated and often relies on simple ingredients to create a decadent dish. In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. 

Decadent yet elegant, a Classic French Chocolate Mousse is a must in your repertoire as a French host(ess), or just to treat yourself. This timeless dessert relies on only a few ingredients – chocolate, eggs, butter and sugar – to create a smooth, airy texture with intense chocolatey taste. It is a great make-ahead dessert to serve in individual cups.

The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It’s rich, full of smokey flavor and intentionally thick: it’s said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day.

Riz au Lait with Caramel Sauce is what we call a recette de grand–mère, aka a “grandmother’s recipe”. Practically every French grandmother knows their way with pantry staples (rice, milk, sugar and vanilla) to make this creamy rice pudding topped with caramel sauce. This is a comforting and thrifty dessert that always pleases both kids and adults. 

Known in French as Poisson à la Bordelaise, this fish gratin is a French family staple. Fish fillets are topped with a mix of parsley, shallots cooked in white wine, lemon and breadcrumbs, and then baked in the oven until crunchy and golden – while the fish remains utterly tender underneath. This quick and simple recipe can be made with any white fish of your liking.

Known in French as “Endives Au Jambon”, this Belgian Endive and Ham Gratin is a typical dish from Northern France and Belgium. Endives are wrapped in ham slices, smothered in a thick layer of voluptuous Mornay Sauce and baked until bubbly perfection. It’s a great contrast of pleasantly bitter verdure under creamy deliciousness.

Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish.

A Breton Pound Cake, known as “Quatre-Quarts” (four quarters) is the ubiquitous French snacking cake. It’s simple, not-too-sweet, just dense enough to be eaten with your hands and full of buttery flavors. This version is studded with lightly caramelized apple chunks to keep it moist and irresistible. A great year-round recipe for your baking repertoire!

Before wrapping up the holidays, there is one final occasion the French take to eat and rejoice: the Fête des Rois, or “Feast of the Kings.” Set on January 6, the day of the Epiphany (honoring the arrival of the Three Wise Men in Bethlehem), this celebration involves eating a Galette des rois, or king cake—two circles of buttery puff pastry filled with sweet, creamy frangipane—in which a trinket, called a fève, has been hidden.