We remember falling in love with a photograph of petits farcis in an old issue of Cuisine et Vins de France. We’re sure that most chefs our age who had dreamed of cooking professionally since childhood feel the same when they open a vintage copy of Cuisine et Vins de France, or of Georges Blanc’s De la Vigne à l’Assiette. There is no greater food era than when Michel Guérard, Bernard Loiseau, Paul Bocuse, Alain Chapel, Georges Blanc, and Roger Vergé were at the top. Petits farcis are vegetables stuffed with sausage mix, then baked and eaten lukewarm. We make them in the summer when the growers show up with pattypan squashes. What else are you supposed to do with those little squashes other than admire them? The stuffed vegetables are awesome with a mâche salad and partner perfectly with a nice rosé or pastis. Get the smallest vegetables you can find, about the size of a golf ball.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.