pot au feu

Pot au Feu (Beef Stew)

When you find yourself cozying up by a fire with your feet in socks and a blanket over your lap, there’s no better time for a comforting meal of pot au feu to warm your belly. I know this because I grew up eating this dish, long before I even knew what it was called. It’s the kind of meal that haute cuisine scrunches its nose at, but secretly devours with fervor and delight. Pot au feu, literally meaning “pot on the fire,” is a French beef stew made with meat, potatoes, carrots, and any other vegetables you can get your hands on. It’s uncomplicated and incredibly satisfying, making it a revered dish in France. 

braised short ribs

Braised Short Ribs

I have a confession. When I first started cooking, I really had no idea what I was doing. I had thus far viewed myself as a baker and a baker only, so when I’d ask my mom for recipes I could practice my cooking with, I’d be begging her for step-by-step directions. I’d have to plead for actual measurements rather than her version of measurements (i.e. a little bit of this or a dash of that). In any case, I got tired of trying to decipher her recipes and attempted an online recipe for braised short ribs. To say these turned out beautifully would be an understatement; they were some of the best short ribs I’d ever had. I remember the group of family that I had over for dinner that night was oohing and aahing over the short ribs, declaring me a born chef! Can you believe it? I felt like I was in one of those frozen meal commercials, where the hostess pretends she made a homemade meal but it’s really store-bought.

gratin dauphinois

Gratin Dauphinois (Scalloped Potatoes)

For me, Thanksgiving is all about the sides. I think that a lot of you share the same sentiment. The turkey, as delicious and necessary as it is to a proper Thanksgiving spread, can be brined, seasoned, and even fried to your satisfaction, but that’s not what makes most of us excited for our day of feasting. Because, to be honest, doesn’t Turkey just taste a bit like chicken? I mean, really, it’s not all that different.

coq au vin

Coq au Vin with Quince

One of my favorite aspects of French country cooking is the ability to seamlessly adapt recipes to incorporate pretty much any fresh fruit and vegetable that you like. Take a galette, for example. It’s a classic dessert made with pastry dough and a fruit of your choice. You could use apples, pears, berries – whatever your heart desires, because the simple fact is that with a touch of sugar, any fruit would bake beautifully on a buttery round of pastry. In the case of this coq au vin, I was able to incorporate the delectable quince I picked up at my local farmer’s market and make this dish feel like it had always been made with this seemingly “exotic” fruit.