1 - 20 of 39 Results
1 - 20 of 39
  • Fennel Gratin with Gruyere and Lemon

    When asked to develop a recipe inspired by the work of famed cooking teacher and cookbook author Anne Willan, a gratin sprang immediately to mind. Anne is best known as the founder of the La Varenne Cooking School in Paris and nothing feels more effortlessly French than a simple fennel gratin. more

  • Raspberry Clafoutis

    A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Don’t let that dissuade you from making it, even a little in advance: it is just as delicious—and also appealing looking—when fallen. Clafoutis are generally served right out of the skillet. more

  • Rye Crepes with Buttery Apple Compote

    This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both sweet and savory fillings. When paired with the buttery apple compote, they work for breakfast (top with plain yogurt), lunch (cottage cheese!) or dessert (a spoonful of softly whipped cream). more

  • Gingerbread Crepes Topped with Ginger Cranberry Compote

    These gingerbread crepes are the perfect holiday dessert. Full of ginger flavor and topped with a creamy vanilla bean mascarpone filling and a ginger cranberry compote. more

  • Lobster Newburg Crepes

    Lobster Newburg is a classic New York dish made popular in Delmonico’s, a Manhattan restaurant established in 1827. This luxurious dish, with lobster, butter, cream, sherry, brandy and thickened with egg yolk, was the epitome of upscale fine dining, became incredibly popular with the after-theater crowd in New York. The addition of the vanilla in a savory crepe sounds odd, but vanilla works with seafood and shellfish like lobster. Don’t be put off by the ingredients or name, as both the crepe and the Lobster Newburg filling are much easier to make than they sound. more

  • Banana Split Crepes

    This chocolate crepe recipe is the perfect backdrop for the ultimate dessert crepe. They are full-flavored with chocolate and just slightly sweet making the whipped cream, hot fudge and fresh bananas really shine. Impress your next dinner guests with a unique and delicious way to end your meal. more

  • Summer Squash Au Gratin

    This au gratin side dish takes advantage of all the summer squash that you see at the grocery store and farmers market. The touch of fresh sage hints at the autumn season just around the corner. Try to find a nice crusty rustic bread to cube and use for the au gratin. The texture it lends to the dish is key! more

  • Anytime Grilled Fruit Crepes with Dark Rum and Brown Sugar Drizzle

    Fill the crepes with fruit you grill any time of year, rain or shine: grilling adds an extra layer of wonderful caramelized flavor to these dessert-breakfast-anytime crepes. more

  • Savory Spinach, Ricotta and Bacon Crêpes

    A pinch of cayenne in the crêpe batter adds just a hint of heat to these savory, satisfying crêpes. Serve them for brunch, lunch or a light supper. The filling may be made be made hours ahead, and the crêpes up to one week ahead (or longer, and frozen). more

  • Chocolate-Hazelnut Cheesecake Crepes with Strawberries

    Chocolate-hazelnut spread. Cheesecake. Strawberries. Crepes. ‘Nuf said. more

  • Grand Marnier Soufflé with Raspberry Sauce

    The sauce may be made several days in advance. When you begin preparing the soufflés, bring a large pot of water to a boil; once it boils, cover and remove it from the heat. You will need it for the “bath” in which the soufflés bake. more

  • Parisian Roast Chicken

    This universally beloved dish makes a wonderful, casually elegant focus for a meal to share with friends and family. And, as much as we love to cook for others, it is always lovely to have leftovers to eat cold with mustard the next day. more

  • Sweet Potato Croquettes with Cranberry Salsa

    Coat these little morsels with a delicate hand. By rolling in breadcrumbs first, then milk and breadcrumbs again, the croquettes remain tender and soft. more

  • Asparagus and Prosciutto Crepes

    Here’s a classy wrap for your next picnic. The simple spread on this crepe is the secret sauce served on sandwiches at the pub where my daughter, Maggy, worked when she lived in England. The grated onion, which subtly heightens the flavor, is key. more

  • Vanilla-Ginger Crème Brulee

    A traditional creamy, rich custard with a burnt sugar top gets a piquant twist with the addition of both fresh and crystallized ginger. more

  • Lentil Pancakes with Smoked Salmon and Crème Fraiche

    The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving. more

  • Baked Brie Stuffed with Fennel, Dried Cranberries and Port

    Turn a simple wheel of brie cheese into a show stopping appetizer whose good looks are a perfect prelude to its wonderful balance of rich, sweet, warm and tangy flavors. more

  • Sweet Potato Gratin

    This incredibly rich, creamy, sweet dish will banish all thoughts of marshmallow-topped casseroles forever. more