Rachael shows how to whip up a French-country inspired tangy, creamy chicken dinner with vinegar and tarragon; it is served alongside a simple salad and baguette with soft butter.

Rachael demonstrates how to make flavorful Manila clams that can serve two people, a group of four, or even a large gathering of twenty guests; she also cooks up a side dish of warm zucchini and corn salad with charred ciabatta bread.