'Patricia Wells' on Serious Eats

Cook the Book: Thai Beef Salad 

I've got to hand it to Wells—her Thai Beef Salad beats the pants off of any Thai takeout version I've encountered. With a base of juicy rare roast beef slices marinated in a lime-fish sauce dressing, the salad is composed of thinly sliced cucumbers and red onion, chiles, and sweet cherry tomatoes tossed in that same fantastic dressing. On top of the veggies go a shower of bright herbs—cilantro, mint, basil, and kaffir lime leaves if you can find them—as well as a handful of salty roasted peanuts. Crunchy, salty, sour, sweet, spicy, and remarkably fresh, this salad can be made with chicken, shrimp, or even thinly sliced tofu. More

Asparagus, Peas, Beans, and Fennel Salad

This Asparagus, Peas, Beans, and Fennel Salad is a lovely and simple take on Patricia Wells's salad savvy. Each vegetable component of the recipe is blanched for optimal flavor and greenness, and assembled right before serving with her genius Lemon-Chive Dressing. The dressing is a creamy, bright mix of lemon juice and zest, snipped chives, and heavy cream shaken together to make for a rich, tangy sauce than can work equally well as a dip, spread, or salad dressing. More

Patricia Wells's Zucchini Carpaccio with Avocado, Pistachios, and Pistachio Oil 

Too-hot-to-cook season has an unfortunate tendency to coincide with "what am I going to do with all of this zucchini? season." Instead of overheating your kitchen by baking loaves upon loaves of zucchini bread, we have a cool and elegant solution courtesy of Salad as a Meal by Patricia Wells that's topped with slices of avocado, a shower of pistachios, thyme, and fleur de sel. More

Cook the Book: 'Salad as a Meal'

When I received a copy of Patricia Wells' Salad as a Meal back in the early (and still quite chilly) spring, I filed it away on my shelf. You see, this is the perfect book for a week the heat wave decides to hit hard, when no one in their right mind wants to be anywhere near the kitchen. It's time for a week of cool, meal-worthy salads. Enter to win a copy of the book here! More

Edible DIY: Marinated Artichoke Hearts

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads (naturally), as a pizza topping, or as part of an antipasti platter. The best part is you use frozen artichoke hearts—so easy! No stemming, blanching, or trimming of outer leaves required. More

Marinated Artichoke Hearts

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe... More

Cook the Book: 'Vegetable Harvest'

The recipes for this week's Cook the Book come from Patricia Wells's Vegetable Harvest, a book inspired by the potager (French vegetable garden) that Wells keeps at her home in Provence. The recipes include summer and autumn vegetables, so it should keep you going for several months yet. As is always these features, we're giving away five (5) copies of the book. If you'd like to win, just tell us what you enjoy growing the most in your own vegetable garden. Don't have a garden? Then what would you grow if you could? Winners will be chosen at random from among the commenters. The usual Serious Eats contest policy applies. Comments will be open until Saturday (August 25) at noon... More

Affordable Paris

Food & Wine's Jane Sigal, who really knows her stuff when it comes to eating in Paris (she worked for Patricia Wells for years), chimed in with a terrific list of reasonably priced places to eat in Paris two years ago. I somehow missed this list when it came out in the magazine, so I was happy when it reappeared on the F&W website. Who else is a good go-to person for Paris eating? Blogger extraordinaire David Lebovitz, of course. We're going to be featuring Dave's nifty new book, The Perfect Scoop, in a future Cook the Book.... More

A Dictionary of French Cooking Terms

Food critic and cookbook author Patricia Wells put together a downloadable version of her FrenchEnglish Food Glossary, to make eating in France less of a guessing game for those who don't speak French. "In preparing this glossary," she says, "I have tried to limit the list to contemporary terms, making this a practical guide for today's traveler in France. Translations are generally offered for those dishes, foods, and menus, in markets, expressions or terms phrases one is most likely to encounter on menus and in shops. I have also added regional terms one might not find explained elsewhere." The glossary is available as a Microsoft Word .doc and an Adobe .pdf, so pick the format you like most, and print... More

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