Makes 8 servings
Crème Fraîche Chicken Salad
Makes 10 servings
Grilled Quail With Mango and Arugula
Makes 6 servings
Grilled Vegetables with Mediterranean Sauces
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Lima Bean & Roasted Corn Succotash
Makes 8 servings This dish sounds simple, but the addition of tarragon adds something a little unexpected and savory. For a vegan or dairy-free version, substitute olive oil for the butter.
Onion Soup Gratineé
Makes 8 servings
Pasta con Cozze e Fagioli (Pasta with Mussels and Beans)
Makes 4 servings You could use fresh pasta in this dish, such as tagliatelle or pappardelle, cut into bite-sized pieces, or a dried pasta that you’ve cooked halfway, such as tubettini or pennette. As the pasta cooks with the mussels, it will absorb their flavor.
Rémoulade
Makes 2 cups Perfect spread on fish or crab cake sandwiches or to dunk any of your favorite fried foods, this classic sauce is piquant and creamy. Make it ahead of time and keep covered in the refrigerator for up to a week. Note: This recipe was originally printed in […]
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 […]
Tronçon de Turbot aux Champignons Sauvages (Seared Turbot Steaks with Wild Mushrooms)
Makes 4 servings A tronçon is a fish steak cut at a 90-degree angle from half of a flat fish (usually a turbot or halibut). It traditionally includes the bone and skin. A cut across a round fish, such as salmon, is called a darne. They’re both referred to as […]