Croque-Monsieur

While French restaurant and country cooking have been thoroughly examined by American home cooks, somewhere between the two styles lies a branch of cuisine that has been almost entirely missed: France’s bar and cafe food. This is the realm of snacks like tartines and rillettes, salads and savory tarts, and one of most delicious of…

Apple-Walnut Drop Scones

There are many reasons an apple a day may keep the doctor away. Among popular fruits, apples rank second (after cranberries) in antioxidant power, according to the nutritionist Jonny Bowden. They are extremely high in phenolic compounds (polyphenols), particularly quercetin, and if the apple is red, anthocyanins. These phytochemicals carry many health benefits, both antioxidant…

Jalapeño Spoonbread

Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta — a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet Ingredients 1 cup water ¾…

Classic Bacon and Egg Quiche

This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch…

Spinach Bouillabaisse

The license to call this nourishing one-dish meal a bouillabaisse comes with the generous pinch of saffron that is added to the broth. It is one of many humble, filling and comforting vegetable soups from Provence that are given that lofty title. Ingredients 2 pounds spinach, stemmed and washed in 2 changes of water, or…

Coq au Riesling

The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but…

Cold Borscht

Ingredients 1 ½ pounds beets, washed and stems trimmed to about 1 inch 3 ½ cups vegetable broth (see recipe) ½ cup granulated sugar 3 tablespoons white vinegar ½ cup heavy cream ½ cup sour cream ½ cup buttermilk ¼ cup freshly squeezed lemon juice Kosher salt and freshly ground pepper to taste Email Grocery…

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