No need to seek out an imported French cheese to crumble over this quintessentially French salad- American cheesemakers craft beautiful blues. Two of my favorites are Point Reyes Blue from California and Bayley Hazen Blue from Vermont’s Jasper Hill Farm. Of course, you can also use a great blue you’ve found from your own part of the country.
On a September visit to France, I relished a startlingly fresh tomato soup similar to this one. That’s exactly when I suggest you enjoy this recipe: in September, when you still have more tomatoes than you know what to do with, but there’s a chill in the air that makes you sense, once again, how fleeting and precious the bumper crop- and summer- really are.
To a creamy and comforting chicken-noodle bake, I’ve added classic French ingredients: tarragon, shallots, and Comté cheese. The result? French elegance and American comfort in one warming (and wonderfully easy) dish.
This is it! The buttery-crusted, cream-filled, fruit-topped tart you see glistening like a display of jewels in pastry shop windows all over France. It’s a beautiful showcase for drippingly ripe in-season fruits- and it’s much easier to make than it looks. This is almost a one-size-fits-all-fruits tart, as you can top it with just about any berries or stone fruits that come marching into season throughout the summer.
Cheese and well-chosen herbs help the French cook transform some inexpensive chicken pieces into an impressive dinner-party dish. Serve this with a nice lemon-sparked salad in summer. In winter, a good accompaniment is Angel Hair Pasta with Fresh Grape Tomato Sauce.
Pipérade is like a Basque take on ratatouille, minus the eggplant and zucchini. It’s usually flavored with the region’s famous piment d’Espelette, a powdered spice made of peppers grown in and around Espelette, in the Basque region of France.
When I think of the times I’ve enjoyed le vinaigre balsamique most in France, it’s been in a plat mijoté—a simmered dish, such as braised beef. That’s the way I use it here—but with a bit of orange to brighten the depth of flavor balsamic brings to this stew.
Dining in France opened my eyes to how well fresh fruits pair with caramel, and strawberries rate as a top partner in my book. If you’re craving a fruit-caramel combo in winter, substitute fresh pineapple, cut into bits, for the strawberries.
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