Poulet à la Normande

Flavors of sweet apple, cider, cream and chicken are brought together lovingly in this simple classic braise from the north of France. The only fancy trick is flambéing your choice of Calvados or brandy, giving the dish a toasty flavor. If you’re not the type to play with fire, a safer option is to pour…

Buckwheat Harvest Tart

Although a tad elaborate, this vegetarian tart is hearty & substantial enough dish that will even satisfy meat-eaters. Self-taught vegetarian chef/blogger Sara Forte brought this recipe to The Times in 2012. Ingredients For the crust 1 cup buckwheat flour ¾ cup flour (unbleached all-purpose) ½ teaspoon sea salt ½ cup cold butter, unsalted, sliced into…

Cheese Fondue

A classic communal Alpine dish, Fondue is a classic, and quite easy to make. Grate the Gruyere, Vacherin Fribourgeois & Appenzeller in advance (in the morning, or day before), wrap up tightly to prevent drying out, and store in the fridge. This way, everything is ready to go when you’re ready to eat: The cheeses…

Apple-Pecan Cornbread Stuffing

This recipe comes from the founding editor of food magazine ‘Every Day with Rachel Ray’, Silvana Nardone, who developed it for her gluten-intolerant son. If you prefer not to toast the cornbread, the pieces can be spread out on a baking tray and allowed to sit overnight, uncovered, in order to dry out. Ingredients Double…

Bread Pudding with Parmesan

Cooking Light magazine brings us this hearty casserole – a light, comforting, autumnal bread pudding. Ingredients 3 cups butternut squash (peel, dice into ½ in cubes) Cooking spray ½ teaspoon salt, divided 1 teaspoon olive oil 1 cup onion (chopped) 1 garlic clove (minced) 2 cups 1% low-fat milk 1 cup (4 ounces) Parmigiano-Reggiano cheese…

Whole-Wheat Herbal Scones

Similar in savory nature to American biscuits, these luxurious herbal scones have a nutty dimension that comes from the whole-wheat flour. A great accompaniment to soups, salads, and stews. Ingredients 150 grams (about 1 1/4 cups) whole-wheat flour 100 grams (about 3/4 cup) flour (unbleached all-purpose) 10 grams (2 teaspoons) baking powder 5 grams (1/2…

Parsley & Lettuce Salad

Oftentimes I’ll use parsley as a salad green, either using the leaves whole, or opting to cut them into a chiffonade (as done in this delicate salad.) Dressed with a simple vinaigrette, or a simple combination of 1tbsp lemon juice & 3tbsps olive oil (extra virgin) – either way, this is deliciously moreish! Ingredients 1…

Tuna Salad with Vegetables

For decades, any salad that contained tuna was labeled a Niçoise salad – whether the tuna was fresh, canned, raw, or cooked. Few of these salads resemble the iconic, authentic salad of Nice made with thin-skinned green peppers, cucumbers, tomatoes and other local vegetables such as baby artichokes and olives. It’s easy to make a…

Bread with Savory Ham and Gruyère

Ingredients Butter, unsalted & softened (Used to brush the pan) 1 ¾cups flour (unbleached all-purpose) 2 teaspoons baking powder 1 teaspoon salt ¼ teaspoon black pepper 3 large eggs ⅓ cup milk ⅓ cup olive oil 6 ounces baked ham, cut into ¼ inch dice (about 1 ¼ cups) 6 ounces Gruyère, either coarsely grated…

Niçoise Salade

Ingredients 1 head Boston lettuce or bibb 112-ounce can or jar imported tuna in olive oil 12 small new potatoes (cook until tender, then halve) 1 cup green beans, (trim ends, cook until tender) ½ red bell pepper (seed & julienne) 16-ounce jar artichoke hearts, marinated, drained 2 firm ripe tomatoes (quarter lengthwise) 2 hard-cooked…

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