Dinner in French: My Recipes by Way of France: A Cookbook

New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. "Melissa Clark's contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic."—Yotam Ottolenghi Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic. Introduction EGGS French Baked Eggs with Smoked Salmon and Tarragon Cream Oeufs à l’Aioli Homemade Mayonnaise Deviled Eggs with Crème Fraîche and Roquefort Tahini Omelet Spicy Egg, Tomato, and Leek Toasts Egg Yolk Shakshuka Sweet Pepper and Cheddar Clafouti Twice-Baked Cheese Soufflés Cornmeal and Harissa Soufflé Red Wine–Poached Eggs with Mushrooms and Bacon CHEESE Comté Cocktail Crackers Croque Monsieur Casserole Sweet Potato Aligot with Fried Sage Truffled Mac and Cheese Fromage Blanc and Smoked Trout Dip Classic Fromage Fort with Chives Jalapeño Fromage Fort Gruyère Latkes Savory Gruyère Bread with Ham Phyllo-Wrapped Brie with Hot Honey and Anchovies Lillet Fondue Burrata with Brown Butter, Lemon, and Cherries SALADS Caesar Salad au Frisée Dandelion Salad with Sweet Garlic Confit, Pancetta, and Blue Cheese Roasted Beet, Caraway, and Crème Fraîche Salad with Arugula Grated Carrot Salad with Preserved Lemon and Coriander Baby Lettuce Salad with Shallot Vinaigrette Spinach and Grape Salad with Roquefort Dressing Fennel Salad with Grapefruit and Warm Goat Cheese Radicchio and Baked Camembert Salad Endive, Ham, and Walnut Salad Classic Salade Niçoise Shaved Zucchini and Melon Salad with Mint and Almonds Asparagus Salad with Herbed Crème Fraîche Watercress, Avocado, and Feta Salad Fresh Corn and Tomato Salad with Tapenade SOUPS Delicate Pea and Lettuce Soup with Ricotta and Tarragon Fish and Mussel Soup with Rouille Vegetable Soup au Pistou Gazpacho by Way of Provence French Onion Soup with Grilled Gruyère Sandwiches Chilled Melon Soup with Spiced Yogurt Brandied Chestnut Soup Savory Mushroom Soup QUICHES, TARTS & SAVORY PIES Asparagus, Goat Cheese, and Tarragon Tart Herbed Tomato and Gruyère Pie Sweet Potato and Bacon Quiche with Parsley Pissaladière with Tomato, Olives, and Anchovies Classic Tarte Flambée Roasted Tomato and Zucchini Tarts FISH & SHELLFISH Classic Brandade Sardine and Tomato Toasts Giant Prawns with Preserved Lemon, Herbs, and Brandy Roasted Tarragon Shrimp and Onions Shrimp and Mushrooms with Garlicky Herb Butter Lemony Spanish Mackerel Hake with Herb Butter en Papillote Buttery Crab Pasta with Golden Tomatoes and Chervil Swordfish Brochettes with Basil and Harissa Brown Butter Scallops with Parsley and Lemon Cod with Aioli and Heirloom Tomatoes Mustard Seed–Cured Salmon Salmon Confit with Lime, Juniper, and Fennel Sautéed Salmon with Fennel Beurre Blanc Spaghetti with Anchovies, Tomatoes, and Basil Provençal Tuna with Sweet Onions, Peppers, and Capers Basque Squid with Pancetta, Espelette, and Garlic Trout Meunière with Thyme and Pine Nuts CHICKEN & OTHER MEATS Chicken Paillards with Endive-Parsley Salad Chicken Salad with Rouille Roasted Tarragon Chicken with Crispy Mushrooms Ratatouille Sheet-Pan Chicken Chicken Tagine with Blood Orange Spatchcocked Chicken with Herbes de Provence Butter Wine-Braised Chicken with Orange and Olives Poule au Pot Pie Crispy Duck Legs with Satsumas Chicken Liver Mousse with Bourbon Seared Duck Breasts with Figs, Rosemary, and Lemon Marrowbones with Horseradish Parsley Sauce Seared Steaks with Basil Béarnaise Beef Daube with Carrots and Honey Vinegar Braised Brandied Short Ribs Roasted Pork Loin with Rosemary Oxtail Bourguignon with Caramelized Mushrooms and Garlic Lentil Stew with Garlic Sausage and Goat Cheese Chive-Stuffed Rack of Lamb with Crispy Potatoes Grilled Butterflied Leg of Lamb with Fennel and Anchovy Lamb Shank Cassoulet VEGETABLES Asparagus Almondine Radishes Anchoïade Artichokes with Feta-Dill Dressing Roasted Tomatoes with Lemony Anchovy Crumbs Tomato, Eggplant, and Zucchini Tian Roasted Eggplant with Herbs and Hot Honey Roasted Cauliflower with Brown Butter, Raisins, and Capers Moroccan Eggplant Salad Chickpea and Vegetable Tagine with Couscous Scalloped Potato Gratin Duck Fat–Roasted Potatoes with Anchovy Salsa Verde and Mayonnaise Roasted Carrots and Fennel with Pomegranate Vinaigrette Mushroom and Goat Cheese Toasts Sautéed Chanterelles with Garlic and Parsley Sautéed Cabbage with Gruyère and Jalapeños Roasted Butternut Squash with Lime and Hazelnuts AFTER DINNER Rustic Buckwheat Apple Ginger Cake French Yogurt Cake with Cherries and Cardamom Campari Olive Oil Cake Pain d’Epices French Rye-Chocolate Cake with Spiced Crème Anglaise Chestnut Icebox Cake Stacks Cocoa Hazelnut Financiers Black Sesame Palmiers Hazelnut Butter Raspberry Pie Gâteau Breton with Plums and Cardamom Tarte au Fromage with Goat Cheese, Crème Fraîche, and Honey-Drizzled Figs Meyer Lemon Tart with Olive Oil and Fleur de Sel Blackberry Frangipane Tart Peach Cobbler Tatin Apricot Tarte Tatin Pumpkin Brûlée Tart with Crème Fraîche Hazelnut Dacquoise with Coffee-Cardamom Buttercream Jam-Filled Sablés Melon with Sauternes Apricots and Red Fruit with Sugared Crème Fraîche Strawberry Champagne Soup with Fleur de Sel Meringues and Mint Crème Fraîche Crème Caramels Gingerbread Mousse Raspberry-Lavender Clafouti Lemon Verbena Ice Cream with Candied Lemon Chestnut and Armagnac Ice Cream Darkest Chocolate Sorbet Almond Milk Sorbet Marzipan Bonbons Two Ways: Rose and Lemon Lavender Lemonade Red Currant–Lemon Verbena Cordial Acknowledgments Index NEW YORK TIMES BESTSELLER • The beloved author of Dinner in an Instant breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. “Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic. New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility."Melissa Clark's contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic." — Yotam OttolenghiJust as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.Now, as one of the nation's favourite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic. "The new French classics in 150 recipes that reflect a modern yet distinctly French recipe canon, from New York Times star food writer Melissa Clark. Just as Dorie Greenspan brought Julia Child's recipes into the late 20th century, so Melissa Clark brings French cooking into the 21st century. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today"-- Provided by publisher