Season 2, Episode 13


Laura Calder takes timeless dishes and adds French touches to each. Creating Turkey Paupillettes with Chestnuts and Brussels Sprouts, a holiday dinner in one pan; pureed French Mashed Potatoes; an exquisite Sardine Platter; and a fresh Blueberry Tart.
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Recipes From This Episode

Fresh Blueberry Tart

French Potato Puree

Chris Mooney's Sardine Tartines Platter

Turkey Paupiettes with Chestnuts and Brussels Sprouts

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