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French in a Flash: Paris Mushroom Salad with Lemon, Parsley, and Parmesan
This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.French in a Flash: Creamy Asparagus, Basil, and Crème Fraîche Velouté
Asparagus and vegetable broth spiked with sweet shallots, basil, and a touch of crème fraîche get blended together as a creamy, thick, verdant, fresh, and ever so slightly tangy soup.French in a Flash: Sweet-Tart Duck Breasts with Fresh Cherry Sauce
Simply seared duck breast is flavored with a sweet-tart Bing cherry sauce spiked with Balsamic.French in a Flash: Anchoïade
Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé.French in a Flash: Cassoulet-Style Sausage 'n' Beans
Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs.French in a Flash: Awesome Mushroom Pâté
The perfect ritzy New Year's nibble: roasted wild mushroom pâté with thyme, garlic, and truffle oil. Smeared onto waiting baguette rounds, it goes great with Champagne.French in a Flash: Whole Fish in Fines Herbes Sauce
Whole white fish is soaked in a vibrant green sauce of fines herbes—parsley, chervil, tarragon, and chives—then roasted and charred with whole cherry tomato baubles. It's a lighter, fresher alternative to a Christmas roast.French in a Flash: Fall-Apart Lamb with Prunes
Lamb shanks are stewed until they collapse off the bone, with sweet onions, garlic, and savory-sweet prunes in a light white wine broth.French in a Flash: Spaghetti with Pistachio Pistou
What separates a French pistou from an Italian pesto is that a pesto has nuts, usually pine nuts, while a pistou has only basil, garlic, olive oil, and sometimes a good hunk of Parmesan. But in this pistachio pistou, the nuts don't act as the binder as they would in a pesto. Instead, they replace the basil altogether as the prime flavor and ingredient. The result is a sauce that's creamy, rich, nutty, and vibrantly green.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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