Zehrs

Our twist on a croque madame, this grilled turkey and cheese sandwich has apple for added crunch. Add a crisp green salad to round out the meal.

Pot de crème is a barely set, creamy French custard served in small dishes. Traditionally it is thickened with eggs and baked in a water bath, but we’ve “cheated” by using Devon custard, eliminating the baking step.

A ragout is a saucy French stew that can be made with meat or, as here, vegetables. It is much lighter than an Italian ragu, which is a thicker tomato-based meat sauce normally served over pasta.

En papillote is the French term for baking food inside parchment paper or foil. We say it’s a great way to reduce clean-up during your busy holidays!