Ina Garten is a well-known VIP on the lofty list of food celebrities who are also die-hard Francophiles, and she often evokes the flavors of France in her kitchen. Her book "Make It Ahead" features a recipe for a green bean salad that's perfect alongside warm phyllo-wrapped goat cheese that you can make at home.

To start, slice a 12- to 16-ounce round of Bûcheron goat cheese into four half-inch slabs and fold them into four layers of phyllo dough, separated by melted butter and breadcrumbs. Then bake the cheese pastries in the oven at 375 degrees Fahrenheit and boil a handful of trimmed French green beans (haricot verts) in salted water for three minutes.

Remove the beans and chill them in an ice bath while whipping up a simple vinaigrette with olive oil, white wine vinegar, Dijon mustard, shallots, salt and pepper, and dill. If you can't find French haricot verts, life will go on, although there is a difference between French and not-French green beans.