Makes 5 servings
Chicken Breast With Fines Herbes Sauce
Makes 4 servings
Gnocchi alla Fiorentina (Gnudi)
Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce.
Guide to Herbs
Whether they are the featured flavor or employed to support the theme of a dish, herbs add a generous layer of complexity. Ideally they are used fresh; in many cases, drying will compromise their fresh flavor. This is especially true for tender herbs such as basil, parsley, and chives or […]
Kitchen Vocab: Bouquet garni and Sachet d’épices
Sachet d’épices (spice sachet) and bouquet garni (bundle of herbs) are bundles of spices and/or herbs that are used to add flavor to a simmering broth, soup, or stew. A basic sachet or bouquet will flavor 2½ to 3 quarts of liquid. Sachet d’Épices To make a sachet, cut a small square […]
Leek and Potato Soup
Roast Turkey With Chestnut Dressing and Pan Gravy
Makes 10 servings Chestnut Dressing Pan Gravy
Roasted Chicken With Pan Gravy
Makes 4 servings
Tarragon, the Forgotten Herb
There is a hierarchy of ingredients in French cuisine, and it’s pretty easy to identify some of the favorites: butter, oysters, chocolate. These are all part of our universal food consciousness, and for good reason (because, yum!). One French favorite that may not get the attention it deserves on our […]