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Crab-Meat Quiche

A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course. It should be something to sing about. This is a…

Lentil Salad

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you’re going to eat this salad within a few…

Cold Tomato Soup

The most beautiful tomatoes may not always be the best ones. Often, it’s the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is…

French 75

Most people think nothing of popping a bottle of Champagne on New Year’s Eve. Yet after that first celebratory glass, few consider taking an extra step and using the wine as the foundation for a cocktail or two. “They’re bright and crisp and delicious,” said Meaghan Dorman, a bartender at Raines Law Room in the…

Poulet à la Normande

This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get…

Salade Niçoise

Ingredients 1 head bibb or Boston lettuce 1 12-ounce can or jar imported tuna in olive oil 12 small new potatoes, cooked until tender and halved 1 cup green beans, ends trimmed and cooked until tender ½ red bell pepper, seeded and julienned 1 6-ounce jar marinated artichoke hearts, drained 2 firm ripe tomatoes, quartered…

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