Leek season has begun! This smoked salmon and leek quiche is an excellent seasonal recipe that’s also perfect for using up an opened package of smoked salmon. If you enjoy fish quiches, you’ll likely also love the white fish and mushroom quiche and the salmon and spinach quiche with ricotta.
This braised beef brisket features tender, melt-in-your-mouth meat in a rich fig and red wine sauce. Perfect for festive meals, especially Rosh Hashanah or Sukkot.
Cheese friands sometimes evoke memories of school cafeterias where they were a classic starter, often more successful than the rest of the meal. Nothing complicated about them – just a few quality basic ingredients, and you’re ready to make this crowd-pleasing recipe. Here’s a classic version of cheese friands.
Truffles are probably the easiest chocolate treat that exists. They’re eaten without hunger (and without end…) and are perfect with coffee. Here’s a chocolatey, indulgent recipe that’s dairy-free!
This savory cake with tuna and olives is a classic you’ll never tire of, and you can vary it endlessly. Use this recipe as a base and customize it however you like.
Savory cake is a staple for summer cold meals, appetizers, or buffets. This recipe makes a moist savory cake with deli meat, olives, and chives. You can use this base and adapt it to your liking.
Fig season is here and it’s short, so make the most of it! We don’t always think of figs in savory dishes, so here’s a delicious and indulgent fall meal idea to change from the usual recipes. This savory fig, goat cheese and honey cake will be perfect with an endive salad. If you’re having a brunch these days, think of it too.
Southwest French salad (Perigord or Landes style, they’re quite similar) is a composed salad typical of these regions featuring different duck pieces (especially gizzards, duck breast, foie gras), cooked vegetables and fresh greens, all dressed with a beautiful vinaigrette. My version doesn’t claim to be authentic, but it’s definitely indulgent and delicious!
With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.
Pissaladière is a Niçoise tart made with thick, soft and crispy dough topped with onions, black olives and anchovies. Emblematic of Southern French cuisine with the taste of summer, perfect as an appetizer, for aperitif or a Mediterranean buffet, this homemade pissaladière is easy to prepare and full of flavor.
I love tarts and quiches as much as I love mushrooms. This week, looking for a change from my traditional mushroom quiche, I came across a recipe from chef Ottolenghi that inspired this dish. I simplified it with what I had on hand and adapted it to our tastes, and everyone loved it. The tarragon and dill combination pairs beautifully with the mushrooms and gives it an original flavor. The classic quiche custard (eggs + cream) is replaced here with a delicious mushroom cream (which can also be made dairy-free). Let me share it with you!
What could be more indulgent and comforting than a gratin dauphinois? Potatoes, cream, milk, and nutmeg. That’s it! Don’t expect to have leftovers…
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