Caramel-Espresso Yule Log with Meringue Bracket-Style Mushrooms and Chocolate Crumbles
The first step in making a successfully rolled cake is choosing the right cake. We picked chiffon for its whipped egg whites, which provided resilience; its oil, which provided moist tenderness; and its baking powder, which provided an extra lift. While many recipes involve rolling the warm cake into a sugar-coated towel to “train” it […]
Potatoes Gratin
Today, we're gonna do a classic potato dish, Potatoes Gratin. We're gonna do it simple, but we're gonna use techniques to try and make it like you might see in one of your favorite steakhouses. Gratin, generally consists of thinly sliced potatoes. Today, I'm using russets. I want a little bit of starch in […]
Caramelized Onions
We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of a cup of water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened onions into the bottom and sides of the skillet to allow for […]
Billy Parisi’s Coq Au Vin
Coq au vin translates from French to English as a rooster in wine. While roosters are a little hard to find in America, the female hen is most often used in this recipe here. The process of this recipe is marinated and seared chicken that is then braised with vegetables in wine and stock.
One-Pot Chicken Jardinière
We wanted to retain all the elegance and refinement of this classic light braise of chicken and vegetables while dispensing with traditional time-consuming steps such as breaking down a whole chicken and making stock. So we started by browning bone-in chicken pieces, which helped build a rich base for the sauce; peppery pancetta, onion, and […]
Turkey Thigh Confit with Citrus Mustard Sauce
Before refrigeration, confit was used as a simple and effective way to prolong the shelf life of foods, including duck or goose parts. The poultry was cured in salt and then gently poached in its own fat before being buried beneath the fat and stored in an airtight crock. At serving time, all that was […]
Potato Leek Soup
A French classic, this creamy potato leek soup is quick, easy, and delicious!Potato leek soup, or potage parmentier, is a French classic. It’s one of the first dishes I learned to make in culinary school, right after a proper omelet, because it’s an essential base soup in French cuisine. Add watercress for potage au cresson, […]
Pinch Me, Frenchie (Savory French Onion Inspired Monkey Bread)
"Because you can get a recipe for French onion soup anywhere, I made a point to not include one in this book. Still, I cannot deny its appeal. The thing is that with every bowl of French onion I’ve ever slurped, what I enjoy most is the little crouton at the top soaked with sweet, […]
Rustic French Apple Tart
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Confit Chicken Thigh and Andouille Sausage Cassoulet
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
French Onion One-Pot Pasta
Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to […]
Scallop Gratin with Pumpkin
Coquilles St. Jacques is a type of broiled scallop gratin. It’s a rich, buttery and creamy scallops dish. Sometimes you’ll find it baked, sometimes broiled, but it is ALWAYS decadent. In fact, it’s so buttery and creamy, that it might– just possibly– be a little too decadent. This autumn take on the rich and […]
Fresh Tomato Galette
Slices of ripe tomato nestled into a buttery, flaky crust? Sounds great, until the liquid in the tomatoes rains on your parade. The hard part about baking with tomatoes is their unpredictable juice. But their summer sweetness is perfect for a savory tart to eat at lunch or to share at dinner with a green […]
Tomato Galette
You know how you’re biologically wired to salivate like a dripping air conditioner when you smell the combination of baking dough, cheese, garlic, and tomato?That would be pizza. But swap the yeasty pizza dough with buttery pie dough, use a hard and salty cheese instead of milky mozz, slices of peak-season tomatoes instead of […]
Vadouvan Shrimp
This recipe for Grilled Vadouvan Curry Shrimp is easy and packed with a powerful curry flavor. A great way to combine your grilled shrimp with a curry dish.