Melissa Clark Shows You How To Bring The Flavors Of France To Your Table
"The merging of French food with the food I grew up eating in Brooklyn is the foundation of how I approach cooking," says The New York Times columnist.
Chicken Paillards With Endive-Parsley Salad
These quick-cooking chicken breasts are the staples of the weeknight kitchen: fast, easy and completely adaptable!
Buttery Crab Pasta With Golden Tomatoes & Chervil
Most crab pastas don't have enough crab — not this one!
Shaved Zucchini & Melon Salad With Mint & Almonds
Serve this summer salad with soft goat cheese and a baguette alongside.
Meyer Lemon Tart With Olive Oil & Fleur De Sel
The flavors and textures here are a bit like lemon squares, but more refined.
French Baked Eggs With Smoked Salmon & Tarragon Cream
Try this French Baked Eggs With Smoked Salmon & Tarragon Cream recipe from the new cookbook, Dinner in French. Is it at all surprising that when the French bake eggs, they do so in a bath of cream? Here, the cream is seasoned with fresh tarragon…
French Onion Soup With Grilled Gruyère Sandwiches
Try this French Onion Soup With Grilled Gruyère Sandwiches recipe from the new cookbook, Dinner in French. The French may have their gratinéed onion soup with croutons and Gruyère melted on top, but our American tradition of tomato soup with grilled cheese sandwiches for dunking offers…
Apricot Tarte Tatin
Try this Apricot Tarte Tatin recipe from the new cookbook, Dinner in French. Using apricots instead of apples in a tarte Tatin transforms an inherently autumnal dessert into the very essence of summer. To keep things on the simpler side (relative to Tatin), I use purchased…
Hanger Steak Recipe
With caramelized onions, mushrooms and potatoes.