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Frisée aux Lardons

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves…

Tomato Salad on a Roll

This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy. And it’s dead simple. Tomatoes, olive oil, garlic, capers, anchovy and basil. A splash of red wine vinegar. This sandwich comes together quickly, but the ingredients need to stay inside the loaf for…

Raspberry Hazelnut Tart

When Martha Rose Shulman isn’t developing Recipes for Health, she ghost-writes pastry cookbooks. If you’re a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, “I believe in a balanced diet, and sweets have a place in it;…

Pecan Pie

Pecan pie is to the Southern Thanksgiving table what pumpkin, mince and apple pies are to the Northern version of the meal. Pecan trees can be found in back and front yards in Georgia, Texas and states in between, and pecan pie is a year-round dessert. The classic rendition is cloyingly sweet, because of the…

Cornes de Gazelles

Cornes de gazelles are crumbly, crescent-shaped cookies filled with cinnamon, almonds and an intoxicating dose of orange blossom water. Ingredients For the filling: 2 ½ cups (10 ounces) blanched, slivered almonds ¾ cup confectioners’ sugar 2 tablespoons orange blossom water 2 tablespoons clarified butter, melted 1 egg white ½ teaspoon ground cinnamon 1 teaspoon finely…

Coq au Riesling

The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but…

Feta-Stuffed Peppers

These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature. Ingredients 6 1-inch-thick slices day-old French…

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