Tarte à l’Oignon always seems to begin the same way—with more onions than feels entirely reasonable. You slice them, add…
Browsing Category French
Moules Marinières (Sailor’s Mussels)
Moules Marinières has that feeling of something that wasn’t overplanned. It starts with a decision made almost on the spot—good…
Quiche Lorraine
Quiche Lorraine has a way of arriving without much ceremony and then disappearing before you really notice. It doesn’t demand…
Foie Gras au Torchon
Foie Gras au Torchon doesn’t feel like something you approach casually. It asks for a different kind of attention, quieter,…
Ratatouille
Ratatouille doesn’t really feel like something you follow step by step. It feels like it begins before the cooking even…
Soufflé au Fromage (Cheese Souffle)
A cheese soufflé always carries a bit of uncertainty with it. You go through the motions—mixing, folding, pouring it into…
Rillettes du Mans (pork rilettes)
Rillettes doesn’t make much of an impression at first. It sits there quietly, a little rough around the edges, nothing…
Pâté de Campagne (country pâté)
Pâté de Campagne doesn’t try to present itself perfectly. It’s rustic by nature, a little uneven, the kind of thing…
Escargots à la Bourguignonne (Burgundy snails)
Escargots à la Bourguignonne isn’t really about the snails, at least not in the way you expect. It starts with…
Tartare de Saumon (Salmon Tartare)
Salmon tartare isn’t something you really cook—it’s something you approach with a bit of care. There’s no heat to rely…
Gougères (French Cheese Puffs)
Gougères have a way of catching you off guard. You take one almost absentmindedly, expecting something light, maybe even a…