This is a cheat’s version of the classic French sauce, Aioli. It doesn’t pretend to be the real thing, but it is very good for what it is: a garlic-flavoured mayonnaise.
A delicious quiche-like pie that costs only the price of a cup of milk, 2 eggs and a few onions to make. This is a good week-day dish as it is economical, does not require much of your attention, and you are very likely to have all the ingredients on hand
Slices of carmellized onion and bacon on crispy, flaky puff pastry. Serve with a side salad.
This is like a quiche with no crust.
This only takes 15 minutes to put together and 15 minutes to cook. Nice served with rice.
A classic French recipe.
This is a very colourful, and tasty vegetable side dish, and very easy to prepare, with a flair of a traditional French to it with the braised lettuce. Cooking lettuce might seem a jarring idea, but the French do cook lettuce as well as eating it fresh.
A good introduction to fennel.
Artichoke hearts often come in oil; if so, drain them on paper towel before using in this recipe. You need a jar that is 8 to 9 oz or 250g.
This is dead easy; the long paragraph in the directions is just explaining how to make a rim on the tart squares, which is actually the work of seconds. It took way longer to think of how to describe this than it would to just do it!
Nice for a lunch, with a leafy green side salad.
A very tasty, inexpensive quiche.
These beans are even better the next day; the recipe reheats well! An ideal make-ahead dish, served along with good bread and red wine. If you have a slow-cooker hanging around, this recipe is a good excuse to haul it out!
The onions turn really sweet because they are cooked for so long, first in the frying pan and then again in the oven. Very nice with a salad with tomatoes in it.
This recipe is a faithful rendition of the classic, authorized version in Larousse Gastronomique.
Use red berries such as raspberries, strawberries, red currants, etc. Come to think of it, there’s actually no reason the berries have to be red, but a mixture of at least two is nice.
An inexpensive but great tasting salmon quiche.
This is a modern take on the classic orange sauce to serve with Duck or trout. A more traditional Sauce Bigarade would be based on sugar and vinegar, use veal stock or braising juices, not use any liqueur, and not use flour or butter.
St Valery Carrots grow up to 10 inches (25 cm) long. They will be up 2 to 3 inches (5 to 7 1/2 cm) broad at the top, and tapered. Above ground, the fine leaves grow up to 20 inches (50 cm) tall. The carrot itself is orangey-pink, with a fine texture, and a complex…
Classically served with French fries and leafy salad.
This is a very easy version of a tapenade that you make in your blender.
A really great twist on roast chicken, instead of the same old, same old. And it actually uses enough of a fresh herb that it’s worth buying from the store, for once.
And you thought boiled, sliced carrots were another word for boring? Not these ones: very good, very sweet, even the older ones that have been stored a few months.