Casual food at reasonable prices with friendly service is what everyone who dines out is looking for. Those who dine in want that too, so turn your kitchen into a bistro with these user-friendly recipes.

In the days before smoke detectors and low-hanging overhead fans, I used to flambe these steaks at the end of step one. Now I just add the brandy to the sauce and skip the flambeing.

1. Season steaks with salt and pepper. Heat butter in a large skillet until it starts to turn brown. Add steaks and cook 2 to 3 minutes per side for rare.

2. Remove steaks to a platter and cover loosely with foil. Return pan to heat. Add shallots and green peppercorns. Cook 2 minutes. Add brandy and wine and bring to a boil. Simmer 2 minutes. Add cream and bring to a boil. Simmer 2 minutes until sauce thickens.

Update French onion soup with different kinds of cheese. Bake it traditionally as below, or bake the cheese-topped croutons on baking sheets and pop them on the hot bowls of soup just before serving.

1. Heat oil in a large saucepan. Add onions and do not stir. When onions begin to brown, reduce heat and cook 15 to 20 minutes, stirring occasionally, until onions are tender and evenly browned.

2. Add stock, bring to a boil and cook gently for 20 minutes. Add sherry and cook for 5 more minutes. Season to taste.

3. Meanwhile, bake bread on a baking sheet in a preheated 375F/190C oven for about 5 minutes. Cool. Combine Swiss cheese with blue cheese and goat cheese. Spread on bread.

Buttery, yeasty sweet breads soaked with rum syrup are a bistro classic. Serve with whipped cream and berries.

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