Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable. Think the original crockpot. The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.

Potato leek soup is the Swiss army knife of all soups. It’s extremely versatile and simple to make, allowing you to customize to fit your tastes and dietary needs. Every element can be modified: puree or don’t puree; use water or use stock; use milk or cream or no dairy at all. Whatever decisions you make the soup will still taste amazing. That is the simple beauty of potato leek soup.

This soup, though born in a modest farmhouse, has graced the tables of many a fancy restaurant. In the old days, potato-leek was more commonly called soupe bonne femme or ‘good wife’ soup. French American chef Louis Diat introduced a cold version called vichyssoise in 1917. He claimed he invented the soup near Vichy, France with his brother. What he neglected to mention to his adoring fans was that he got the recipe from his mother, though she served it hot. Traditionally soupe bonne femme was served unpureed and garnished with croutons made from leftover bread fried in oil. This soup is so flexible, you can garnish it with literally anything. I even have used leftover cacio e pepe.

Creamy Provencal chickpea soup, also known as Fourmade, is at its very core a hearty soup made by an impoverished people to provide an inexpensive and healthy yet filling meal. It’s surprisingly rich and luxurious tasting. So much so that even my 9-year-old son is convinced it has cream in it. Once you make the basic recipe try embellishing with leeks, chickpeas, grated Parmesan, cooked rice or even croutons fried in olive oil.

French Onion Soup is perhaps the most iconic and well-traveled of all French dishes. Worldwide it has seduced more stomachs than even our beloved New England clam chowder, which incidentally, is another French export. Onion soup is, as author Robert Courtine suggests, “a daughter of the streets… In her presence, all castes dissolve. Rich and Poor are equal in appetite.” Her simplicity seduces all.