Though it may seem like the most American of holidays, French flavors and techniques take surprisingly well to the Thanksgiving feast. Gougerès, for instance, those savory, cheesy choux-puff bites, are…
This unusual method, shared with us by d'Artagnan founder and CEO Ariane Daguin, will have you rethinking how you cook your bird. The process of poaching the turkey in a…
Slowly cooking scrambled eggs in a bowl set above gently simmering water requires time and a bit of stirring, but you’ll be rewarded for your patience with a sumptuously creamy…
The rich, runny yolks of poached duck eggs become part of this elegant bistro-inspired salad dressing. Salty pancetta, caramelized shallot, and nutty sherry vinegar add a salty-tart counterpoint.
Celery root has a long history in European cooking. The French turned it into a classic bistro salad—céleri en rémoulade—and this salad is a play on those flavors and textures,…
The velvety port and vanilla bean-poached pears become transcendent accompanied with the crisp, slightly bitter endive and astringent blue cheese. This recipe makes an elegant starter that can easily be…
Ratatouille is one of those dishes that gets tastier as it sits. I often make this the night before I plan to serve it and let the flavors meld as…
Spreading out this gratin on a sheet pan allows for quicker baking (and more crispy bits). It is an ideal shortcut for a weeknight meal.
This two-step cooking method (par-boil and then roast) turns out the crispiest, crunchiest roast potatoes ever. It also allows you to prep the potatoes ahead, and then slide them into…
Accompanied by a simple green salad, these luscious turnovers make a quick and delicious meal. For a vegetarian version, swap the ham for 2 cups of steamed, chopped broccoli.
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