Baked Toulouse Sausages in a Red Wine and Dijon Mustard Sauce
Il Ragú Toscano
Daube de Boeuf à la Provencale / Beef Stew Provencal Style with Garlic, Capers and Anchovies
Rabbit in a Mustard and Tarragon Sauce
Duck Confit Parmentier with Pipérade and a Garlic and Thyme Potato Puree
Scrambled Eggs with Smoked Haddock and Chives
Mustard and Thyme Roast Poussins
Baked Cod in a Rosemary, Lemon and Mustard Sauce
Spaghetti with Fresh Basil, Mint and Oregano
Apricot, Fennel Sausage, Sage and Almond Christmas Log
Tagliolini al Mascarpone with Walnuts and Parmesan
Pork Chops, Spiced and Grilled