Poor Man's Potato Gratin: No Cream, €1 per serving
Milk, a little broth, caramelized onions, and the leftover piece of cheese from the fridge: the apple gratin…
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Sauce for Fresh Salmon: Yogurt, Dill, and Lemon—Ready in 5 Minutes
Whether it's a tartare, marinated salmon, or a poached salmon steak served cold, nothing beats a cold sauce: Greek yogurt, dill…
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White Asparagus in a Jar: How to Eat and Cook It
Already cooked, jarred white asparagus can be enjoyed cold with a vinaigrette or hot, sautéed or au gratin. My tips and my gratin recipe…
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Festive Cooking: A Simple and Hearty Provençal Holiday Menu
A creamy soup, a stew simmered the day before, and pears in wine: my Provençal holiday menu, designed for entertaining without…
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1/2 liter of milk: equivalents in ml, cl, grams, and glasses
Half a liter of milk is 500 ml, 50 cl, or about 515 g. Everything you need to measure without a measuring cup, and…
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Ricotta and Spinach Recipes: My Cannelloni au Gratin and 3 Ideas
Cannelloni au gratin with tomato sauce, creamy pan-fried pasta, frittata, or lasagna: all my recipes with ricotta and spinach,…
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Shallot-Vinegar Sauce: The Perfect Accompaniment for Oysters
Mignonnette—a shallot sauce made with red wine vinegar and coarsely ground pepper—for an oyster platter, along with its balsamic vinegar variations…
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Hot sauce for salmon: cream, lemon, and chives
The simplest hot sauce for salmon is made right in the pan: shallots, cream, lemon, and chives. With…
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Vegetable Hachis Parmentier with Lentils, Vegetarian Version
A hearty vegetarian parmentier: lentils and winter vegetables simmered under a mashed potato and sweet potato topping, with…
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Pan-Fried Gratin Dauphinois: Melt-in-Your-Mouth and No Oven Required
No oven? No problem: gratin dauphinois cooks just fine in a covered skillet, in milk…
