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Entries tagged with 'pistou'

French in a Flash: Tagliatelle with Zucchini Flower Pistou

Serious Eats Kerry Saretsky 6 comments

Fresh tagliatelle is tossed in a non-cooked sauce of zucchini flowers, garlic, olive oil, and walnuts. If you want to make something different and feel a little breeze from the French Riviera, try this. More

French in a Flash: Pasta with Sweet Pea Pistou and Chèvre

Serious Eats Kerry Saretsky 9 comments

The thick pistou clogs the twists of the corkscrew pasta and gushes as you bite into it. And as a final oh-my-gosh, I add creamy fresh goat cheese, a big springtime ingredient, that melts its tanginess into ribbons that fleck the hot pasta. More

French in a Flash: Allumettes with Pistou

Serious Eats Kerry Saretsky 2 comments

With little effort, you can make delicious better-than-breadsticks allumettes that are warm, crisp, and chewy, with the flavors of the south of France. More

The Pastes of Provence: Know Your Tapenade, Pistou, Aïoli, and More

Kerry Saretsky 6 comments

Italy may have pesto, but the phenomenal Provençal olive oil lends itself to a myriad of sauces. Here, a primer on the pastes of Provence. More

French in a Flash: Spaghetti with Pistachio Pistou, Fava Beans, and Mint

Serious Eats Kerry Saretsky 9 comments

This is the story of the ugly duckling. I wrote last week that I was a vegetarian growing up, and this is how it happened. One night, I was staying at my father's house, and he had already gone to... More

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