Traditional French Pots de Crème sound, look, and taste fancy -- but they're quite simple, infinitely adaptable, and easily made ahead. Get started with Yossy's wintry juniper-and-honey variation.
Today: Merrill makes green olive tapenade from John Besh's new book, Cooking From the Heart.
Tom goes gluten-free on a favorite old shortbread, with no regrets.
We're feeling a bit French today, and we thought you might be too. What'll be on our tables tonight? We're getting our vegetables in (and greens too, please) with Amy_N-B's perfectly Parisian, earthy French "Peasant" Beets. Eaten with a glass of Sancerre on the side, we could easily stop there, but tonight, we're skipping happily along to dessert. Because our night wouldn't be truly French without a little sliver of something sweet, now would it?
Sometimes, when I’m at a loss as to what to eat, or how to dress up a salad, I do something moderately French. I whisk a classic mustard vinaigrette, or roast some beets, served alongside a baguette and a wedge of creamy-tart goat cheese. This trick never fails me. Post-Bastille Day, we all stand to be reminded of how we can benefit from taking a page out of their cookbooks. A new article from Shine lets us in on a few French secrets for simple, unfussy dinners, (we’re staying far away from aspics and anything en croute for this one). Turns out, it’s not such a bad cooking style to emulate: they don’t waste anything, they deglaze like champs, they use butter, and often wine. Now stock up on some French pantry basics, go to the market, and see what’s good. (Scarves are optional, of course.) Your dinner will be better for it.French Cooking Tricks That Will Simplify Dinner From Yahoo Shine
"My parents spent a few years in Paris in their twenties, and even though they've been back in the States for decades, my mom still waxes nostalgic about the French salads...So, I was thrilled when Amanda Hesser from Food52 agreed to reveal her ideal vinaigrette recipe..." - Joanna Goddard, A Cup of Jo
Adrianna Adarme shows us that with just two simple ingredients, we can whip up our own small batches of crème fraîche at home.
Patricia Wells (you may recognize her Genius Zucchini Carpaccio) has long been our go-to source for the best restaurant recommendations in Paris. Her guide, Food Lover's Guide to Paris, is practically a classic. Now, Wells has revamped her guide for a modern age: the Food Lover's Guide is now available as an iPhone app!
See A&M assemble Waverly's tasty Pan Bagnat, one of the finalists in our contest for Your Best Brown Bag Lunch.
See legendary baker and cookbook author Dorie Greenspan bake blackberry pie with A&M.
Showing 10 of 192 results
