French
Tested, loved, and easy to make your own
Classic Pâte À Choux: Cream Puffs, Éclairs & Paris-brestBy Megan Berger @thebergerfeed
Pan Seared Duck Breast with Two Potato Hash and Dried Cherry SauceBy All-Clad & Chef Marc Murphy, of NYC’s Landmarc and other restaurants
Lavender Macarons with Dark Chocolate GanacheBy Tested and perfected in the Sur la Table kitchen
Madeleines with Honey-lavender Ice CreamBy Tested and perfected in the Sur la Table kitchen
Vanilla Creme BruleeBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Mixed Summer Berry and Ricotta-filled CrepesBy Sur la Table
Grilled Summer RatatouilleBy Recipe developed for Sur La Table’s Cooking Classes
PalmiersBy Tested and perfected in the Sur la Table kitchen