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Tarte à l’oignon rouge
One of the things I find most amazing about cooking is the way the simplest of ingredients can be turned into a dish that is, frankly, sublime. Red onion tart is such a dish. The onions are gently sautéed with … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged French onion tart, recipe, red onion, tarte a l'oignon
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Saumon vapeur au chou
Today begins my ode to the steamer, the most useful article in my kitchen. I use it constantly for fish and vegetables of all kinds. The steamer cooks quickly and cleanly. Flavors remain intense, and none of the vitamins are … Continue reading
Posted in 5. Fish and Shellfish
Tagged cabbage, chou, recipe, salmon, saumon, steamed, vapeur
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Kouglof
We’re nearly into the holiday season and to mark the occasion here is a cake from Alsace, kouglof, which according to one legend is shaped like a turban of the Magi. Not to imply, however, that this is a Christmas … Continue reading
Tagine de poulet aux pruneaux et aux amandes
The tagine is a Moroccan stew typically made with chicken or lamb cooked with dried fruit and nuts, or with olives, preserved lemon or really any vegetable combination — eggplant, carrots, tomatoes, potatoes. I think I can safely say that … Continue reading
Salade de carottes à la marocaine
Does North African cooking count as French cuisine? I had dinner a couple nights ago with friends who insist that it does. ‘After all,’ said Jack, ‘when the French are asked to name their favorite food, the dish that comes … Continue reading
Posted in 1. Starters, 3. Salads, 8. Vegetables
Tagged carrots, moroccan, recipe, salad, spicy, vegan
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Mayonnaise
Let’s demystify mayonnaise — one of France’s most versatile and elegant sauces. It is reputedly so difficult to make that only culinary experts should attempt it. Guess what The Everyday French Chef has to say to that? Poppycock. If you … Continue reading
Cailles rôties
Perfect for one, two or a crowd, quail makes a fine dish both for holidays and every day. And the good news is that quail is far easier to find these days, both in France — where the birds are … Continue reading
Potimarron farci
I first tasted this dish in the home of Valérie Lapierre, a superlative cook. She and another friend, an artist, had concocted a fabulous meal but refused to say what the main course would be. And then they arrived bearing … Continue reading
Posted in 8. Vegetables
Tagged potimarron farci, recipe, stuffed pumpkin, thanksgiving, vegetarian
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Tartiflette
This is a cold-weather dish most commonly encountered in the Alpine ski resorts of eastern France: potatoes, onions, bacon and flavorful reblochon cheese baked together to make a mouth-watering one-dish meal. But tartiflette has become so popular that restaurants from … Continue reading
Soupe de légumes
Leeks, carrots and potatoes puréed with cream and some spices — this is the soup that every French woman and man has loved since childhood. For years, probably centuries, it was the main dish of an evening meal. Once served … Continue reading
