French In A Flash

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Duck Burgers With Pickled Fennel and Prune Mayonnaise

Serious Eats Kerry Saretsky 2 comments

A mustardy burger made with duck breast and topped with lettuce, fresh pickled fennel, and prune mayonnaise. More

French in a Flash: Three-Cheese Hearty Greens and Puff Pastry Tart

French In A Flash Kerry Saretsky Post a comment

Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart. More

Three-Cheese Hearty Greens and Puff Pastry Tart

Serious Eats Kerry Saretsky 2 comments

Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart. More

French in a Flash: Wild Mushroom and Truffle Muffin-Tin Omelettes

French In A Flash Kerry Saretsky 1 comment

Roasted wild mushrooms, parmesan, and truffle oil all get whisked into eggs and baked into puffed, fluffy individual omelettes in muffin tins. More

Wild Mushroom and Truffle Muffin-Tin Omelets

Serious Eats Kerry Saretsky 2 comments

Roasted wild mushrooms, parmesan, and truffle oil all get whisked into eggs and baked into puffed, fluffy individual omelettes in muffin tins. More

French in a Flash: Sea Scallops Baked with Butter and Endives

French In A Flash Kerry Saretsky Post a comment

Scallops roasted with sweet butter and bitter endives is a Paris restaurant favorite, but so simple to make at home. More

Baked Scallops with Endive

Serious Eats Kerry Saretsky 3 comments

This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean. More

French in a Flash: Salmon with Thyme and Three-Lemon Crème Fraîche

French In A Flash Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

Salmon with Thyme and Three-Lemon Crème Fraîche

Serious Eats Kerry Saretsky Post a comment

This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved. More

French in a Flash: Hearty Chard, Pancetta, and Pecorino Quiche

French In A Flash Kerry Saretsky Post a comment

Here's a simple French favorite stuffed with some Italian staples: crisp pancetta, salty Pecorino, and hearty Swiss chard. Perfect for Christmas morning while tearing up wrapping paper. More

Hearty Chard, Pancetta, and Pecorino Quiche

Serious Eats Kerry Saretsky Post a comment

Here's a simple French favorite stuffed with some Italian staples: crisp pancetta, salty Pecorino, and hearty Swiss chard. Perfect for Christmas morning while tearing up wrapping paper. More

French in a Flash: Salt-Baked Fish Stuffed with Herbs and Lemon

French In A Flash Kerry Saretsky 2 comments

Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper. More

Salt-Baked Fish Stuffed with Herbs and Lemon

Serious Eats Kerry Saretsky Post a comment

Here's how to make the most simple, delicious, juicy, and fragrant whole roast fish. Brought to the table in a thick crust of crackable salt, it's a show stopper. More

French in a Flash: Quatre Epices Glazed Carrots

French In A Flash Kerry Saretsky Post a comment

Little, sweet baby carrots simply prepared in a savory, spiced glaze of ginger, cloves, nutmeg, and pepper is perfect for the holidays. More

Quatre Épices Glazed Carrots

Serious Eats Kerry Saretsky Post a comment

Little, sweet baby carrots simply prepared in a savory, spiced glaze of ginger, cloves, nutmeg, and pepper is perfect for the holidays. More

French in a Flash: Broiled Scallops Provençale

French In A Flash Kerry Saretsky 2 comments

Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter. More

Broiled Scallops Provençale

Serious Eats Kerry Saretsky 5 comments

Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter. More

French in a Flash: Niçoise Toasts with Fresh Tuna and Tomatoes

French In A Flash Kerry Saretsky Post a comment

Grilled bread get rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon. More

Niçoise Toasts with Fresh Tuna and Tomatoes

Serious Eats Kerry Saretsky 2 comments

Grilled bread gets rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon. More

French in a Flash: Turkey Au Vin

French In A Flash Kerry Saretsky 2 comments

Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi. More

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