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French

Red Truck Bakery’s Madeleines (for Jacques Pépin)

Brian Noyes_Madeleines recipe

It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie  de Cuisine.  I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the  best she’s ever had.

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Dorie Greenspan’s Bourbon-Roasted Pork Loin

Bourbon-Roasted Pork Loin recipe (c) Ellen Silverstein

The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.

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Rose Levy Beranbaum’s Milk Chocolate Caramel Tart

Rose Levy Beranbaum_Milk Chocolate Caramel Tart recipe

If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.

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Rose Levy Beranbaum’s Sweet Cookie Tart or Pie Crust (Pâte Sucrée)

Rose's Baking Basics by Rose Levy Beranbaum

A cookie crust is firmer but more tender than a flaky pie crust. It maintains its crisp and tender texture even when chilled, which makes it more suitable for tarts that require refrigeration.

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Ina Garten’s Haricots Verts with Hazelnuts & Dill

Ina Garten's Haricots Verts with Hazelnuts & Dill recipe

The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.

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Bistro Bundt-Pan Chicken with Shallots and Potatoes

The Kitchen Shortcut Bible_Bistro Bundt-Pan Chicken with Shallots and Potatoes_recipe

There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat (as it runs off the bird). Serve this rich meal alongside a shredded lettuce and carrot salad with a vinegary dressing.

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