This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise, is made with gently cooked leeks and potatoes, puréed until silky smooth and enriched with cream. Simple, elegant and deeply comforting, this classic French soup is perfect enjoyed warm on a chilly day, even though it’s traditionally served cold. With just a handful of humble ingredients, this recipe proves that some of the most beloved dishes in French cooking are also the simplest.
This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table.
I bid a final farewell to citrus season in the form of this simple Lemon Poppy Seed French Yogurt Loaf, drenched in a honey lemon syrup. It tastes deliciously moist, fluffy and zesty. And like any other French yogurt cake, it is a foolproof and ridiculously simple recipe to make. If you’ve been following this blog for a bit, you know of my love for French yogurt cakes. Last winter, I had shared a recipe for a classic Orange Yogurt Cake (still to this day, one of the most …
Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me.
Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please.
It’s berry season! And what could be a better pairing for berries than a hefty slice of pound cake with a generous dollop of whipped cream? But not just any pound cake, a Breton Pound Cake! In French, this Breton Pound cake is called a “quatre-quarts“, which translates to “four quarters”. It is very popular in Brittany, of course, but also widely known and enjoyed all throughout France. It consists – just like a classic pound cake – of four ingredients of equal weight: one quarter flour, one quarter butter, …
A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). It has a rich, moist interior and a crisp egg-shell exterior. And if you’re a regular on this blog, you’re probably no stranger to my love for Financiers. I especially love to make them in the Spring time as they work so wonderfully nestled with fresh berries, such as blueberries, raspberries and of course, strawberries.
Who doesn’t love a perfectly roasted chicken, with juicy flavorful meat and crispy skin? One of the simplest and most delicious dinners, a roasted chicken sure is a crowd-pleaser. Now add slabs of tangy Dijon herb butter to the mix, and you’ll have yourself an unforgettable meal.
The traditional lamb is a must on every Easter table in France. And although it usually presents itself in the form of a glorious Gigot d’Agneau (roasted leg of lamb), you’ll find that variations are totally acceptable nowadays. So since I like to keep holidays stress-free (and sheet pan recipes seem to be all the rage this year), I decided that a one-pan-lamb-and-all-the-Easter-fixings would be my choice for this holiday. This One-Pan Garlic Lamb Chops with Potatoes and Carrots recipe is quick to assemble and -bonus! – a snap to …
A French “jardinière” is a colorful mixed vegetable side dish, usually served along with a big feast of meat –such as a Beef Sirloin Tip Roast. I love that there is no strict rules when composing a Jardinière: you can use vegetables according to what is in season – or in your garden (jardinière meaning a female gardener in French) By deduction, Spring is a wonderful season to compose a jardinière, and I love to play with seasonal vegetables such as spring peas, green beans, wax beans and carrots to create …
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