Fond de tarte salé : ma pâte brisée maison bien croustillante
250 g de farine, 125 g de beurre, un œuf : le fond de tarte salé maison se fait en dix minutes.…
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Salmon Fillet in Sauce: Cream, Mushrooms, and Spinach
Seared, then gently simmered in a creamy sauce with mushrooms and baby spinach: salmon fillet in sauce, in…
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Sour Cherry Clafoutis: The Recipe with Griotte Cherries
Tart sour cherries nestled in a vanilla-flavored custard-like batter: sour cherry clafoutis, made with fresh, frozen, or…
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Lemon Sauce for Asparagus: 3 Recipes, Served Hot or Cold
Lemon hollandaise for warm asparagus, lemon cream or yogurt for cold asparagus: three simple sauces for green asparagus…
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Beef casing: definition, uses, and homemade sausage
Beef casing is a large-diameter natural casing used for coppa, mortadella, or salami. Definition, preparation…
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Salmon fillet: the prime cut, slow-roasted at a low temperature
The "baron" is the thick center cut of a salmon fillet. It’s cooked whole, like a roast, at a low temperature, with fennel,…
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How to reheat a gratin dauphinois made the day before without drying it out
A low oven, aluminum foil, and a splash of cream: the right way to reheat a gratin dauphinois made the day before, with…
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Gravy for Roast Beef: A Simple, Hearty Homemade Recipe
Well-caramelized pan juices, deglazing with red wine, and a pat of cold butter: the secret to authentic pan juices…
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Pot-au-feu Vegetable Soup: My Recipe to Reduce Food Waste
The broth and vegetables left over from yesterday's pot-au-feu can be turned into a comforting vermicelli soup in 20 minutes. My recipe to reduce food waste,…
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Sauce for Baked Salmon: Mustard, Honey, and White Wine
The secret to tender baked salmon: cook it directly in a sauce made with mustard, honey, and white wine, on a…
