1 cup French green lentils, rinsed 2 medium carrots, peeled and diced 1 red bell pepper, diced 1 medium zucchini, diced 1 tbsp olive oil (for roasting) 2 cups arugula or mixed greens 1/4 cup ...

Bonjour! Jason Griffith here, and if there’s one thing I love about classic French cooking, it’s how simple ingredients can ...

Our tuna salad sandwich, filled with cornichons, crème fraîche, Dijon, and herbs like tarragon and chervil, is inspired by ...

I like to serve the pizzas according to my “put a salad on it” ethos, which involves topping hot dishes — pastas, stews and the like — with a mound of fresh, dressed greens.

4 servings (makes about 6 cups) Total time: 30 mins This simple, light salad — ubiquitous in France — combines small-cut vegetables and a fistful of herbs with fluffy couscous and lots of lemon.

Meanwhile, marinate cabbage and carrots in French dressing for 15 minutes. Add vegetables to gelatin and stir to distribute evenly. Chill until firm. Cut into squares and serve plain or on lettuce.

As each vegetable is prepared, set aside separately: Trim the stems of the carrots to one-fourth inch and cut the tips off. Peel and cut in half. Trim and peel the beets and turnips. Cut them in ...