Pan bagnat, which translates as “bathed bread,” originally made use of stale bread, which was broken into rough chunks and tossed with tomatoes and olive oil. The recipe has …
French
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Since I chose to name my cooking school after this emblematic dish of stuffed vegetables (petit means “small” and farcis means “stuffed”), I needed to come up with a …
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This simple onion tart is perfect as a main dish served with a side salad or as an elegant appetizer for your next gathering. This French tart is a …
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Mont d’Or is a seasonal cheese from the Jura Mountains. It’s produced only in the colder months between August and March. The cows graze on the rich pastures of …
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This is the ultimate autumn recipe. I’m heading to the vineyards of Burgundy to cook this, in November perhaps, when new season Gamay is washing around in abundance, eyes …
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The term pot-au-feu (pot on the fire) designates both the cooking vessel and the contents of this meat-and-vegetable recipe that was once a special-occasion dish for the working classes …
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A few years back, we made Thomas Keller’s recipe for salmon rillettes. It was rich in flavor and texture. However, it was a complex recipe that made a lot. …
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This one-pot rustic dish makes for a great fall dinner with your family when you need a little comfort food on a cold night. A little smoky bacon with …
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After our latest Paris trip, we found ourselves with extra croissants and pains au chocolat. Typically on our last day in Paris, we put in a huge order via …
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Pain Perdu, which translates to “lost bread,” is traditionally a heartwarming way to breathe new life into stale bread. It’s soaked in a sweet milk-egg mixture, then fried to …
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We began our day at the local French market, heading straight to the fish stand. We’re always on the lookout for fresh finds. This time, we spotted huge pre-cooked …
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Imagine sitting on a boat off the Côte d’Azur, the sun setting over the shimmering Mediterranean Sea, as you savor the fresh flavors of the sea. This is a simple …