French

Recipe: Summer Vegetable Gratin — Quick and Easy Vegetarian Dinners

(Image credit: Joe Lingeman)

When it seems like summer markets are being overrun by zucchini and tomatoes, it's time for a summer vegetable gratin. Layered with onions and garlic and topped with a mixture of buttery breadcrumbs and Parmesan cheese, this baked vegetable dish is the anecdote to one more zucchini salad. The vegetables bake into tender bubbly submission, melting them into a rich medley of summer freshness.

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Recipe: 3-Ingredient Roasted Dijon Potatoes — 3-Ingredient Recipes

(Image credit: Joe Lingeman)

My meal plans are rooted in simple weeknight dinners that come together as quickly as possible, so it should come as no surprise that my side dish preferences follows suit. That's just part of the reason these roasted potatoes are currently on repeat. It's also because they go with everything. Whatever you do, just don't mistake their simplicity and short ingredient list for small flavor. Partnered with grainy Dijon, these potatoes have a pop of tang to complement their crispy, crackly edges.

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Recipe: 3-Ingredient Roasted Dijon Potatoes — 3-Ingredient Recipes

(Image credit: Joe Lingeman)

My meal plans are rooted in simple weeknight dinners that come together as quickly as possible, so it should come as no surprise that my side dish preferences follows suit. That's just part of the reason these roasted potatoes are currently on repeat. It's also because they go with everything. Whatever you do, just don't mistake their simplicity and short ingredient list for small flavor. Partnered with grainy Dijon, these potatoes have a pop of tang to complement their crispy, crackly edges.

READ MORE »

Recipe: 3-Ingredient Roasted Dijon Potatoes — 3-Ingredient Recipes

(Image credit: Joe Lingeman)

My meal plans are rooted in simple weeknight dinners that come together as quickly as possible, so it should come as no surprise that my side dish preferences follows suit. That's just part of the reason these roasted potatoes are currently on repeat. It's also because they go with everything. Whatever you do, just don't mistake their simplicity and short ingredient list for small flavor. Partnered with grainy Dijon, these potatoes have a pop of tang to complement their crispy, crackly edges.

READ MORE »

What Julia Child’s Soup Taught Me About Being an Expat in Paris — Cooking with Julia Child

My first stop at the Place Monge market in Paris is always the smallest booth on the corner, next to the Metro escalator. The stand is filled with fresh dill, basil, rosemary, and thyme waiting to be wrapped in brown paper, and rows of fresh eggs waiting to be sold, with the largest boxes boasting seasonal French produce, from fresh garlic to radishes to beets.

The line grows quickly — this is the first stop for all my neighbors, too — but it's worth the wait.

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Julia Child’s Salad Nicoise Helped Me Kick My Junk-Food Habit — Cooking with Julia Child

When I wasn't devouring Hot Pockets while watching MTV after high school, my go-to meal was salad: Iceberg lettuce smothered in neon-orange French dressing, topped with Bacon, cheese, and store-bought croutons. Occasionally I threw a tomato or cucumber on top as a garnish.

Then in 1990, I spent a summer living with a family in France. Fresh fruits and veggies, more sweet and flavorful than I experienced at home, ruled the table. Beans from the garden were blanched and topped with a dollop of high-fat butter and herbs, while plums were quickly transformed into sweet galettes. It was easy to get used to the little culinary luxuries of everyday French eating.

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