Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard.
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This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest.
Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, served with a garlicky mayonnaise-like sauce. Could we make these flavors work with chicken and cut the cooking time down to under half an hour start to finish?
Friands are incredibly simple, easy cakelets that keep well in both baked and unbaked forms. A perfect moist foil for a cup of tea or coffee, they're closely related to financiers and madeleines and are very easy to adapt to any taste.
This quick, creamy dessert is perfect for two people. It needs to be made the night or morning before serving, but requires less than ten minutes of actual work!
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.
Provençal tomatoes couldn't be simpler to make: cut tomatoes in half, scoop out their innards, and fill them with a quick but flavor-packed stuffing made of fresh bread crumbs, grated Gruyere cheese, garlic and fresh or dried herbs. Drizzled with a little olive oil, they bake in the oven until the stuffing soaks up those wonderful tomato juices, becoming soft and tender, yet brown and crusty on top.
For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil.
Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France.
This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups.
Pork chops, simply seared with fresh thyme, are finished with a two-ingredient sauce of dry Normandy apple cider and fresh cream. Served with gnocchi and a salad, it's parfait!
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.
These French cheese puffs are made with deliciously stinky Gruyère.