S2.E1 ∙ Picnic Tue, Apr 01, 2008 Laura fills her picnic basket with lobster-grapefruit salad; piedmont eggs with anchovies, tomato and garlic; green-bean salad. 0 /10
S2.E2 ∙ Simple Terrines Sun, Apr 06, 2008 A variety of terrines are made, including a vegetable terrine with a ham-mousseline base; an easy terrine with blue cheese and dried fruit. 0 /10
S2.E3 ∙ Cooking for One Mon, Apr 14, 2008 Recipes include bacon-and-egg salad; pork chops with red-onion confit; a potato omelet; and tartines. 0 /10
S2.E4 ∙ French for Dieters Mon, Apr 28, 2008 A simple healthy menu includes poule au pot, halibut en papillote and oranges with candied zest. 0 /10
S2.E5 ∙ The Sweet Choux Show Sun, May 04, 2008 Choux pastry is used to make a variety of desserts, including coffee éclairs, ice-cream-filled profiteroles and croquembouche. 0 /10
S2.E6 ∙ Tribute to French Canada Mon, May 05, 2008 French-Canadian dishes are prepared, including maple mousse; a savory tourtiere; soupe aux pois; ployes. 0 /10
S2.E7 ∙ French Africa Sun, May 11, 2008 A meal inspired by French-African flavors is featured, including chicken tagine with olives and citrus confit; mint couscous; salt-cod beignets. 0 /10
S2.E8 ∙ French Fruit Desserts Sat, May 24, 2008 Dishes include baked stone fruit; winter fruit compote with Cognac; tarte tatin; berry gratin with ice-wine sabayon. 0 /10
S2.E9 ∙ Vegetarian Sun, May 25, 2008 A vegetarian feast includes tomato-and-aubergine gratin, lentils with walnuts and goat cheese, roasted beet root with sautéed greens. 0 /10
S2.E10 ∙ From the French Pantry Sat, May 31, 2008 Pantry staples are used to create a meal. Included: mustard pork; chicken in vinegar; fish with tomatoes and green-olive tapenade. 0 /10
