Recent Posts10.14.14Whole Wheat Pasta with Spinach and Walnut Pesto, Haricots Verts, and Rosemary Roasted Potatoes09.26.14Sticky, Spicy, Sweet: Maille’s Honey Balsamic Dijon Mustard Comes to America09.21.14Berlin’s Borchardt: The Schnitzel to End All Schnitzels07.14.14Kerry & French Revolution in Food & Home Entertaining South Africa07.13.14Camembert Fondue-in-a-Box with New Potatoes and Cornichons07.03.14Fourth of July with Maille: Jambon Beurre Cornichon Tartines for Nibbling06.23.14Lamb Shank Mechoui with Mina Green Harissa Fennel and Herb Slaw and Whole Wheat Citrus Couscous05.19.14Soy Ginger Eggplant and Sugar Snaps for a Virtuous Night
Search Results for: mustard
RECIPE: Two-Mustard Garlic Baguette
As the second side to serve with my Short Rib Pot au Feu in my BBC Radio Oxford series, I slather a warm, crusty baguette with two mustards, garlic, butter, and herbs. What better to soak in stew than little … Continue reading
RECIPE: Beef Short Rib Pot au Feu
In my four-course modern French meal for BBC Radio Oxford, this streamlined stew from French antiquity plays the star role. In my next post, get the recipes for the Chervil Chantenay Carrots and Two-Mustard Garlic Baguette that I serve alongside… … Continue reading
RECIPE: Roquefort and Walnut-Stuffed Baked Artichokes
For the BBC Radio Oxford, besides Mother’s Day, Father’s Day, and Easter segments, I recorded a series of four courses, for a simple Franco-English dinner that anyone could make any night of the week. This menu is something I adore, … Continue reading
French in a Flash: Parmesan and Gruyère Gougères with Jambon de Bayonne, Arugula, and Dijon-Chive ButterRECIPE: Parmesan and Gruyère Gougère Sandwiches with Jambon de Bayonne, Arugula, and Dijon-Chive Butter
What better time to highlight the absolute greatest ham-and-cheese sandwich? This week on Serious Eats, my French in a Flash is the perfect sandwich for springtime picnics or Mothers’ Day teas: Parmesan and Gruyere Gougères with Jambon de Bayonne, Arugula, … Continue reading
RECIPE: Dijon Pork Paillard
It was Voltaire who told us to tend our gardens. I prefer to eat mine… Have spring flowers for dinner tonight in this week’s French in a Flash for Serious Eats: Dijon Pork Paillard with Spinach and Flowers. Bon app!
RECIPE: Choucroute Nouvelle
Some things in life were never meant to be updated. A rewritten version of Great Expectations, for example, would fall far short of the original. Nothing is quite as lovely and elegant as the original Coco Chanel tweed suit. The … Continue reading
The Secret Ingredient (Pomegranate Molasses) Part III: Mâche Salad with Pomegranate Molasses DressingRECIPE: Mâche Salad with Pomegranate Molasses Dressing
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