Quick Almond and Plum Cake
Episode 124: Sweet Endings Recipe: Quick Almond and Plum Cake It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining...
View ArticleCrispy Tuiles a L’Orange
Episode 124: Sweet Endings Recipe: Crispy Tuiles a L’Orange (Orange Tuiles) Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange...
View ArticleBrandade De Morue au Gratin
Episode 125: Ocean Options Recipe: Brandade De Morue au Gratin (Brandade au Gratin) Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and...
View ArticleSea Bass in Shredded Potato Skin
Episode 125: Ocean Options Recipe: Sea Bass in Shredded Potato Skin (Black Fish in Shredded Potato Skin) Black fish, also called tautog, is readily available on the East Coast during summer....
View ArticleNage Courte of Striped Bass
Episode 125: Ocean Options Recipe: Nage Courte of Striped Bass (Poached Striped Bass in Flavored Broth) If you can’t find striped bass where you live, replace it with a fish of approximately the same...
View ArticleBallottine of Chicken with Spinach Filling
Episode 126: Fowl Play Recipe: Ballottine of Chicken with Spinach Filling (Chicken Ballottine Stuffed with Red Rice or Spinach, Cheese, and Bread ) A ballottine is a whole chicken that has been boned...
View ArticleRoast Capon with Armagnac-Mushroom Sauce
Episode 126: Fowl Play Recipe: Roast Capon with Armagnac-Mushroom Sauce Wine and mushrooms combine with the reduced juices of the chicken and Armagnac to make this dish rich and elegant. Capons...
View ArticleIndividual Chocolate Nut Pies
Episode 103: Sweets For My Sweet Recipe: Individual Chocolate Nut Pies The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic...
View ArticleDarphin Potatoes
Episode 101: Savory Staples Recipe: Darphin (Paillasson) Potatoes Literally translated, paillasson means “doormat.” Raw potatoes are shredded, pressed into a nonstick pan, and cooked to create a...
View ArticleGreen Couscous
Episode 101: Savory Staples Recipe: Green Couscous Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish....
View ArticleMonkfish Roulade
Episode 110: Easy and Elegant Seafood Recipe: Monkfish Roulade (with Broccoli Rabe Stuffing and Tarragon Tomato Sauce) A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli...
View ArticleVeal Chops with Caper Sauce
Episode 111: Cattle Call Recipe: Veal Chops with Caper (and Sage) Sauce This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they...
View ArticleBraised Beef in Red Wine
Episode 111: Cattle Call Recipe: Braised Beef in Red Wine An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce,...
View ArticleSpicy Rib Roast
Episode 111: Cattle Call Recipe: Spicy Rib Roast Although my wife is normally not an aficionado of roast beef, she loves this recipe. The spicy rub — garlic, ginger, sugar, soy sauce, cayenne, dry...
View ArticleGood Lady Apples Bon Femme
Episode 112: Fruit Fete Recipe: Good Lady Apples Bon Femme For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed. Inexpensive...
View ArticleStew of Red Summer Fruit
Episode 112: Fruit Fete Recipe: Stew of Red Summer Fruit Basil lends a delightful fragrance and a slightly licorice taste to this stew. A tasty hodgepodge of red summer fruits, it can be made in winter...
View ArticleBraised Pears in a Caramel Sauce
Episode 112: Fruit Fete Recipe: Braised Pears in a Caramel Sauce Sprinkling pears with sugar helps draw out their juices and makes a natural caramel. Depending on the ripeness of the pears, you may...
View ArticleClassic Ratatouille
Episode 113: Vegetable Bounty Recipe: Classic Ratatouille Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their...
View ArticleTomatoes Maison
Episode 113: Vegetable Bounty Recipe: (Stuffed)Tomatoes Maison My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew. Most any...
View ArticleLamb Navarin
Episode 114: Family Favorites Recipe: Lamb Navarin A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned...
View ArticlePork Loin Tournedos with Cream and Calvados
Episode 114: Family Favorites Recipe: Pork Loin Tournedos with Cream and Calvados In this rich dish, pan juices that result from browning boneless pork steaks, or tournedos, are deglazed with applejack...
View ArticlePuerto Rican Pork and Beans
Episode 114: Family Favorites Recipe: Puerto Rican Pork and Beans My wife, Gloria, often prepares this dinner when we have guests. A satisfying one-dish meal, it can be cooked ahead and refrigerated or...
View ArticleChocolate Paris-Brest Cake
Episode 115: All Puffed Up Recipe: Chocolate Paris-Brest Cake Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from...
View ArticleCrystallized Puff Paste of Orange
Episode 115: All Puffed Up Recipes: Crystallized Puff Paste of Orange (Puff Pastry Tartlets with Oranges and Cream), Puff Pastry, Fast Puff Pastry Caramelized puff pastry rounds are covered with pastry...
View ArticleChoux á la Crème
Episode 115: All Puffed Up Recipe: Choux á la Crème (Cream Puffs with Chocolate Sauce) Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped...
View ArticleMussels Poulette and Gratinee
Episode 116: Shell-ebration Recipe: Mussels Poulette and Gratinee (Mussels in Cream Sauce) This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner...
View ArticleClam Fritters
Episode 116: Shell-ebration Recipe: Clam Fritters The little touch of tarragon gives these fritters a delicious, different taste. The fritters are drained on a wire rack rather than on paper towels,...
View ArticleCrab Cakes with Avocado Sauce
Episode 116: Shell-ebration Recipe: Crab Cakes with Avocado Sauce (Salsa) Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some...
View ArticleBrioche
Episode 117: Rollin’ In Dough Recipe: Brioche Brioches are buttery, moist, light breads made with a yeast dough. The perfect accompaniment to a café au lait in the morning, brioche can be made as a...
View ArticleGros Pain
Episode 117: Rollin’ In Dough Recipe: Gros Pain (Big Bread) Gros pain, or “big bread,” was the regular daily home bread of every French family when I was a kid. It is a bit coarser in texture than a...
View ArticleLong Proofed Baguette
Episode 117: Rollin’ In Dough Recipe: Long Proofed Baguette (Baguettes) The long rising time in this recipe gives the baguettes a better texture and a more pronounced flavor. To have fresh-baked bread...
View ArticleSoda Bread
Episode 117: Rollin’ In Dough Recipe: Soda Bread When you’re pressed for time, soda bread is the prefect solution, since this Irish classic requires only a few minutes of work. In fact, if you turn on...
View ArticleFlat Potato Omelet
Episode 118: Egg-ceptional Recipe: Flat Potato Omelet In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first sautéed, then covered...
View ArticleVenison Steaks in Sweet-Sour Sauce
Episode 119: Game Day Recipe: Venison Steaks in Sweet-Sour Sauce Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked...
View ArticleSkillet Duck with Red Oak Salad
Episode 119: Game Day Recipe: Skillet Duck with Red Oak (Lettuce) Salad Easy and delicious, this duck is cooked in much the same way as Southern fried chicken — fried in its own fat in a covered pot so...
View ArticleSautèed Rabbit with Morels and Pearl Onions
Episode 119: Game Day Recipe: Sautèed (Braised) Rabbit with Morels and Pearl Onions This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking...
View ArticleTomato Chowder With Mollet Eggs
Episode 120: Souper Soups For Supper Recipe: Tomato Chowder With Mollet Eggs (and Croutons) A French favorite, mollet (moll-ay) eggs are similar to poached eggs in texture, with runny yolks and soft...
View ArticleBlack Bean Soup with Bananas
Episode 120: Souper Soups For Supper Recipe: Black Bean Soup with Bananas I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with...
View ArticleOnion Soup Lyonnaise-Style
Episode 120: Souper Soups For Supper Recipe: Onion Soup Lyonnaise-Style From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish. When...
View ArticleGarlic Soup
Episode 120: Souper Soups For Supper Recipe: Garlic Soup There are almost endless possibilities for variation here. Potatoes are my favorite thickening agent for garlic soup, but it can also be...
View ArticleMacaroons
Episode 121: Light As Air Recipe: Macaroons Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle. Commercial almond paste can be used...
View ArticleChocolate Roll
Episode 121: Light As Air Recipe: Chocolate Roll Light, delicate, and tender, this chocolate roulade is made without flour and bakes very quickly. It is a bit fragile to roll, but the result is...
View ArticleChocolate Soufflè Cake With Raspberry Sauce
Episode 121: Light As Air Recipe: Chocolate Soufflè Cake With Raspberry (Raspberry-Rum) Sauce Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at...
View ArticleGrilled Swordfish With Spicy Yogurt Sauce
Episode 122: Good Catch! Recipe: Grilled Swordfish With Spicy Yogurt Sauce Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence. The steaks are served...
View ArticleBaked Mackerel With Potatoes And Onions
Episode 122: Good Catch! Recipe: Baked Mackerel With Potatoes And Onions (Mackerel with Potatoes, Onions, and Tomatoes) Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good....
View ArticlePoached Trout In Vegetable Broth
Episode 122: Good Catch! Recipe: Poached Trout In Vegetable Broth Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets...
View ArticleSpinach, Ham, and Parmesan Soufflé
Episode 123: Eggs-quisite Recipe: Spinach, Ham, and Parmesan Soufflé (Broccoli Rabe, Ham, and Parmesan Soufflé) The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and...
View ArticleQuiche with Bacon
Episode 123: Eggs-quisite Recipe: Quiche with Bacon The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing...
View ArticleFlan With Green Herbs
Episode 123: Eggs-quisite Recipe: Flan With Green Herbs (Flan of Green Herbs with Raw Tomato Sauce) In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used...
View ArticleChocolate Mint Trufflettes
Episode 124: Sweet Endings Recipe: Chocolate Mint Trufflettes These small truffles are especially nice to box and give to friends over the holiday season. They keep well in the refrigerator and can...
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