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French in a Flash: Salmon en Croûte with Rosemary and Asparagus
The French version of the "complete meal in a box" is the en croûte ("in crust"). Consider puff pastry your packing material. Then pack everything you need for your meal—your protein, your vegetable, your sauce—inside, with the package doubling as your carb. Foolproof. Genius, even.
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French in a Flash: Moroccan Baked Scallops
These scallops are the perfect example of easy. Broil the scallops for 10 minutes and you have sweet, aromatic scallops in spicy butter with bright, citrusy, crispy breadcrumbs.
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French in a Flash (Classic): Wild Mushroom Vol-au-Vent
Classical French tradition is easier when the puff pastry is store-bought. These crisp, light-as-air nests are filled with a creamy wild mushroom and thyme mixture, and are perfect for cocktails.
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French in a Flash: Cod en Papillote
[Photographs: Kerry Saretsky] Previously Lamb and Rosemary Brochettes with Apricot Crème Fraîche » All French in a Flash recipes » I was having lunch with an old friend this week who is incredibly successful, and recently engaged. She looked at...
Seafood Gratin Pasta Bake
This Seafood Gratin is made with your choice of seafood and pasta baked in a creamy béchamel sauce (no cream) with a crunchy breadcrumb and cheese topping!
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Creamy Broiled Scallops Mornay
Sweet, tender bay scallops and baby Paris mushrooms get broiled under a simple, homey blanket of Gruyère-infused béchamel. Decadent!
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Asparagus, Mushroom, Leek, and Cheese Galette
Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.
Bouillabaise (Provençal Fish Stew)
Bouillabaise is a classic seafood stew that truly harnesses the flavors of the Mediterranean. A combination of fish and shellfish, beautiful aromatics, and of course bright saffron completes this Provençal comfort dish.
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Individual Double-Crusted Chicken Pot Pies
This is the quintessential double-crusted chicken pot pie of your dreams. It has a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.
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French in a Flash: Trout en Papillotte
"Unwrapping the unlucky but delicious trout feels something like Christmas." My grandmother is my own Edith Piaf. Mémé has a voice that trembles on the air, buoyed up by soprano aspirations. It is a beautiful but homemade voice--like a quilt....
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Coquilles St. Jacques are a French classic: sea scallops squatting in their own half shell beds, blanketed in a cozy, creamy sauce flavored with shallots and mushrooms and maybe some white wine. For an American version, I make them into pot pies.
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Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
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Green Beans With Snail Butter From 'My Paris Kitchen'
Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans.
Roasted Ratatouille Pasta
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot. Adding sun-dried tomatoes and tomato paste to really intensify those flavors.
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Haricots Verts Amandine (French-Style Green Beans With Almonds)
Haricots verts amandine—the classic French dish of green beans with almonds—is an easy, crowd-pleasing side. But the difference between mediocre and great is a matter of technique.
Ratatouille - French Vegetable Stew
Ratatouille is a French Provencal vegetable stew that's bursting with summery Mediterranean flavours! Simple & humble, yet a stunner!
Parmesan Roasted Green Beans
The most amazing way to cook fresh green beans - SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green
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French in a Flash: Haricots Verts du Sud
Haricots verts, skinny French green beans, are stewed with all the flavors of the South of France: garlic, olive oil, tomato, wine, and a few shallots for good measure. The little green bean has never tasted so mighty or delicious.
Sautéed Green Beans with Garlic
Sautéed Green Beans with garlic is a wonderful, classic preparation for a green beans recipe. Totally delicious, quick and easy.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
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Summer Ratatouille with Pasta
This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables.