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Cloud eggs (sometimes called egg nests) are fluffy bites of egg-filled delight made with just three ingredients! Beat egg whites, fold in grated cheese, tuck the yolk in the center, then bake.
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Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe, we've pitted the cherries first. You can leave them in if you want. Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be. Feel free to reduce the sugar to 1/4 cup if you are working with very sweet cherries, or would prefer a less sweet clafoutis.
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If you don’t have broiler-safe bowls, you can toast the cheesy bread separately, then add one slice to each bowl of soup just before serving.
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When purchasing mussels be sure they smell like the ocean, not fishy. Don't buy any whose shells are cracked or open or any that refuse to close their shells when you handle or tap them, those are likely dying or dead. Try to cook the mussels immediately (unwrap them as soon as you get home), but if you have to wait place them in a bowl and cover them with a damp towel so they can breathe.
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You'll need a well-seasoned 9 or 10-inch cast iron pan to make the tarte tatin and a rimmed plate or pie plate for serving.
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Choose leeks that are about an inch thick and have a long, white and pale green shaft.
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Although this recipe calls for making a pie crust from scratch, you can easily use an already prepared frozen pie crust. Just prebake it using the directions that follow. The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before prebaking.
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Classic French rabbit in Dijon mustard sauce, or lapin à la moutarde.
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Look for the freshest beans at the farmers market or grocery store. They should be firm, smooth, vibrantly colored pods that snap easily when you bend them.
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If you want to make the sandwiches a day in advance, store them in the refrigerator overnight before slicing and bring them to room temperature before eating. For extra fun, wrap each sandwich in parchment and tie with string.
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The palmier can also be reworked into a great savory appetizer if you want; instead of using sugar and spices, replace the sugar with grated Parmesan and roll into it a very thin layer of pesto.
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This recipe is for a classic French preparation of rabbit, braised in white wine with shallots and prunes.
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This classic salad drizzled with a garlicky vinaigrette with anchovies.
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You can save time by prepping the ingredients and making the vinaigrette while the potatoes are cooking. The vinaigrette should be mixed with the potatoes while they are still warm, so the potatoes better absorb the dressing.
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A traditional French salad with frisée and a Dijon vinaigrette.
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Le Talleyrand was delicious, a little complicated to make but doable, and the flambé part really cool. Especially when spooning the blue-flamed burning kirsch from the egg shell over the rest of the meringue.
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