Hi, I’m Vanessa. Half-French. Half-American. All Foodie.

I’m a home chef who learned much of what I know cooking with my mother in France, but also studying at Peter Kump’s cooking school, now the Institute of Culinary Education in New York.

This is my new site where I am slowly bringing over hundreds of recipes from chefdruck.com. This is the rebirth of my testament to a life of feasting.

15 years of content takes a long time to migrate. Please enjoy the gradual relaunch of French Foodie Mom: a recipe repository.

Let the feasting begin again!

Easy Dinners on Steroids: Boursin Spinach Artichoke Ravioli Bake

Boursin cheese is so good on a cracker or a sliver of red pepper, but it can also transform a dish. Boursin transforms this spinach artichoke ravioli baked dinner and takes it to a whole new level.

Vanessa Druckman 3/9/25 Vanessa Druckman 3/9/25

Warm Chocolate Pudding Cake

Childhood food memories have a special power and hard to recreate but this recipe comes close to my favorite childhood chocolate cake from the now defunct Tootsies Restaurant in Notting Hill in London. They served it in a wooden salad bowl, filled with steaming, crumbly and moist hot chocolate cake. It oozed with chocolate sauce and was, of course, topped with a scoop of vanilla ice cream. Nothing could beat that chocolate pudding cake perfection.

Vanessa Druckman 10/22/24 Vanessa Druckman 10/22/24

Golden Vegetable Soup: a Forgotten Childhood Staple

This is the soup my sisters and I grew up with, the soup my mom served us for lunch on so many cloudy Parisian days when she was feeling uninspired. We complained about this vegetable soup, bored to tears by its simplicity and predictability, but now we crave it as adults. It’s what I often make as a gift to new mothers or sick friends: simple goodness in a bowl.

Vanessa Druckman 10/9/24 Vanessa Druckman 10/9/24

Whiskey Short Rib Sliders

Short ribs have been my favorite slow cook dish for years, but the whiskey gives them a glorious caramel overtone. Leave them to rest for a day or two after you cook them and they’ll just get better.