Beef - Hamburgers to Chateaubriand,

Desserts - Fresh fruits to Crepes Suzettes,

Salads - Tossed Greens to Nicoise,

Sandwiches - Croques Monsieur et Madame to Pain Bagnat,

Vegetables - Artichokes, Bruised Peas and Forever Green Beans, and Tomatoes,

Beef Stew - The Collaborative Version, with a Signature Swiss Cheese Mashed Potatoes,

Fish - Classic Sole, Grilled Halibut and Poached Grouper,

Turkey - Not-quite-traditional Roast Turkey Dinner,

Soup - Four Classics: Onion, Vichyssoise, Mediterranean Fish, and Chicken,

Eggs - Boiled, Scrambled, Omelets, Frittatas, Eggs Benedict,

Pork - Improvisations on Classic Pork Dishes,

Creamy Desserts - Creme Caramel, Creme Brule, Chocolate Pot de Creme,

Shellfish - Mussels, Oysters, Clams and Shrimp,

Roast Chicken - Three Ways to Perfectly Roasted Chickens,

Souffles - Cheese, Scallop, Chocolate,

Winter Vegetables - Stuffed Cabbage plus Cauliflower Gratin,

Charcuterie - Simple Homemade Sausages, including Sausage in Brioche, and Pates,

Comfort Food - Poached Chicken, Chicken Pot Pie and Rustic Apple Tart Dessert,

Salmon - Salmon Tartar, Gravlax, Baked in a Papillote (Paper Bag) and Roasted Fillets,

Roast of Veal and Leg of Lamb,

Potatoes - Baked, Mashed, Creamy Casserole and Crispy Fried Pommes Souffles,

Duck - Julia’s Original French Chef Recipe, Jacques Roasted Duck Breast Salad,