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Entries tagged with 'Patricia Wells'

Serious Salads: Patricia Wells's Warm Potato Salad with Capers, Scallions & Mint

Serious Eats Jennifer Segal 1 comment

This warm potato salad, adapted from one of my favorite cookbooks, Salad as a Meal: Healthy Main Dish Salads for Every Season by Patricia Wells, is a welcome change from the typical American-style potato salad loaded with mayonnaise. More

Cook the Book: Crab Salad with Lime and Avocado 

Serious Eats Caroline Russock 3 comments

Creamy salads like chicken and tuna are pretty common summer lunchtime fare, but there's something about crab salad that feels like a special occasion. A little pricier than chicken and the chicken of the sea, crab is sweetly delicate, the sort of nuanced flavor that begs not to be overpowered. More

Cook the Book: Thai Beef Salad 

Serious Eats Caroline Russock 4 comments

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

Serious Eats Caroline Russock Post a comment

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

Cook the Book: Deconstructed Club Sandwich Salad 

Serious Eats Caroline Russock 4 comments

Patricia Wells, author of Salad as a Meal, is the ingenious innovator of this Deconstructed Club Sandwich Salad, equal parts sandwich and salad. Basically an open-faced club sandwich topped with a chopped salad, it's a meal that incorporates the best of both worlds. More

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

Serious Eats Caroline Russock 2 comments

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: Raoul's Shrimp Salad

Serious Eats Caroline Russock 1 comment

The Raoul behind this summery shrimp salad is Raoul Reichrath of Le Grand Pré, a Michelin-starred favorite of Patricia Wells' near her home in Provence. She adapted his recipe for her salad-centric cookbook, Salad as a Meal for its bright flavors and simplicity. More

Cook the Book: 'Salad as a Meal'

Caroline Russock Closed

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

Lucy Baker 3 comments

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

Serious Eats Lucy Baker 5 comments

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

Sunday Brunch: Cheese and Bacon Potato Cake

Serious Eats Ed Levine 12 comments

Cheese. Bacon. Potato. Three of the most beautiful words in the English language, all put to very good use by Patricia Wells in this recipe for a cheese and bacon potato cake adapted from her fantastic book Simply French: Patricia... More

Cook the Book: Tomato and Strawberry Gaspacho

Serious Eats Adam Kuban 1 comment

The time has come to say goodbye to Vegetable Harvest, this week's featured book. Our final recipe from Patricia Well's potager-inspired cookbook is one that shouldn't tax you too much on the penultimate weekend of summer; it calls for only... More

Cook the Book: Chicken Breasts with Mint, Capers, and White Wine

Serious Eats Adam Kuban 1 comment

The week's earlier Cook the Book recipes have been soups or sides, which is to be expected, considering the book is called Vegetable Harvest. But how about something a little bit heftier for a main dish? This recipe for chicken... More

Cook the Book: Chilled Heirloom Tomato, Corn, and Cucumber Soup with Fresh Cilantro

Serious Eats Adam Kuban 2 comments

Speaking of corn, today's Cook the Book recipe makes good use of the vegetable—along with two of the season's other usual suspects, tomatoes and cucumbers. The contrast of colors is as pleasing to the eye as it is to the... More

Cook the Book: Asparagus with Gruyère and Smoked Ham

Serious Eats Adam Kuban 1 comment

The second recipe from this week's Cook the Book—Patricia Wells's Vegetable Harvest—calls for asparagus. Sure, it's just out of season, but if you can't resist this vegetable and insist on picking it up at all times of the year, like... More

Cook the Book: Jo and George's Potato Crispies

Serious Eats Adam Kuban 2 comments

The first recipe from Patricia Wells's Vegetable Harvest is for a crisp golden potato dish that Wells coaxed out of restaurateurs Johanne Killeen and George Germon (of Al Forno in Providence, Rhode Island). I think it's a good way to... More

Cook the Book: 'Vegetable Harvest'

Adam Kuban Closed

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

Ed Levine Post a comment

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

Lia Bulaong Post a comment

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

Recipe: Patricia Wells's Risotto

Serious Eats Adam Kuban Post a comment

Saffron Risotto... More

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