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Entries tagged with 'french'

One-Skillet Crispy Salmon with Mustardy Lentils

Serious Eats Kerry Saretsky 9 comments

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. More

Chicken Lady Chicken From 'My Paris Kitchen'

Serious Eats Kate Williams 8 comments

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Serious Eats Kate Williams 5 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Serious Eats Kerry Saretsky 16 comments

This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey. More

Braised Short Ribs From 'Daniel'

Serious Eats Kate Williams 3 comments

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Serious Eats Kate Williams Post a comment

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel'

Serious Eats Kate Williams Post a comment

Daniel Boulud's modern salade Lyonnaise from his new cookbook Daniel is not a dish he serves in his restaurants. Instead it appears at his home table or (I suspect) more often at dinner parties. More

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

Serious Eats Kate Williams Post a comment

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. More

Easy One-Pot Chicken Bouillabaisse

Serious Eats Yasmin Fahr 2 comments

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? More

Toasted Almond and Strawberry Friands

Serious Eats Anna Markow 1 comment

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. More

Valentine's Day Coeur à la Crème with Raspberries

Serious Eats Stephanie Stiavetti 4 comments

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! More

Three-Cheese Hearty Greens and Puff Pastry Tart

Serious Eats Kerry Saretsky 2 comments

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. More

Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs)

Serious Eats Lauren Rothman 2 comments

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. More

Seared Tuna with Niçoise Vegetables and Garlic Butter

Serious Eats Kerry Saretsky 2 comments

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. More

Creamy Mussels with Sauce Roquefort

Serious Eats Kerry Saretsky Post a comment

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. More

Seared Rare Niçoise Tuna Lettuce Cups

Serious Eats Kerry Saretsky Post a comment

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. More

Pork Chops with Norman Cider Cream Sauce and Thyme

Serious Eats Kerry Saretsky 7 comments

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! More


Serious Eats Kerry Saretsky Post a comment

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. More


Serious Eats Carrie Vasios Mullins Post a comment

These French cheese puffs are made with deliciously stinky Gruyère. More

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