Dinner in French: My Recipes by Way of France by Melissa Clark

Search this book for Recipes »
    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Cooking ahead; French
    • Ingredients: leeks; heavy cream; crème fraîche; tarragon; lemons; eggs; smoked salmon; capers
    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Canapés / hors d'oeuvre; Appetizers / starters; Cooking ahead; French; Vegetarian
    • Ingredients: eggs; egg yolks; store-cupboard ingredients
    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: egg yolks; store-cupboard ingredients
    • Categories: Egg dishes; Appetizers / starters; Entertaining & parties; Cooking ahead; French; Vegetarian
    • Ingredients: eggs; crème fraîche; mayonnaise; chives; Roquefort cheese
    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Cooking for 1 or 2; Cooking ahead; French; Vegetarian
    • Ingredients: tahini; yogurt; dill; eggs
    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Main course; Cooking ahead; French; Vegetarian
    • Ingredients: leeks; thyme; country bread; mayonnaise; soy sauce; limes; Sriracha sauce; fresh ginger; tomatoes; eggs
    • Categories: Egg dishes; Sauces, general; Breakfast / brunch; Main course; Cooking ahead; French; Moroccan; Vegetarian
    • Ingredients: white onions; garlic; canned diced tomatoes; bell peppers; thyme; ground cumin; sweet paprika; turmeric; ground cayenne pepper; parsley; cilantro; goat cheese; egg yolks
    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; French
    • Ingredients: crème fraîche; eggs; basil; sharp white cheddar cheese; ham; bell peppers; Parmesan cheese
    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; French; Vegetarian
    • Ingredients: leeks; milk; rosemary; thyme; heavy cream; Gruyère cheese; eggs; Parmesan cheese
    • Categories: Egg dishes; Breakfast / brunch; Side dish; Suppers; French; Vegetarian
    • Ingredients: Parmesan cheese; scallions; milk; fine cornmeal; harissa paste; eggs; egg whites; sharp cheddar cheese
    • Categories: Egg dishes; Breakfast / brunch; Main course; Entertaining & parties; Cooking ahead; French
    • Ingredients: bacon; cremini mushrooms; shallots; dry red wine; chicken stock; eggs; thyme; parsley; bay leaves; celery; carrots; country bread
    • Categories: Egg dishes; How to...; Breakfast / brunch; Main course; Cooking ahead; French; Vegetarian
    • Ingredients: eggs
    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; French; Vegetarian
    • Ingredients: all-purpose flour; Comté cheese; hot smoked paprika; butter
    • Categories: Sauces, general; Stews & one-pot meals; Breakfast / brunch; Lunch; Main course; Cooking ahead; French
    • Ingredients: milk; Gruyère cheese; herbes de Provence; nutmeg; whole grain Dijon mustard; white sandwich bread; ham; Parmesan cheese
    • Categories: Main course; Side dish; Thanksgiving; French; Vegetarian
    • Ingredients: sweet potatoes; grapeseed oil; sage; heavy cream; thyme; nutmeg; Gruyère cheese; Saint-Nectaire cheese
    • Categories: Side dish; French; Vegetarian
    • Ingredients: heavy cream; thyme; nutmeg; Gruyère cheese; Saint-Nectaire cheese; baking potatoes
    • Categories: Pasta, baked; Side dish; Cooking for a crowd; French; Vegetarian
    • Ingredients: panko breadcrumbs; Gruyère cheese; truffle cheese; truffle oil; elbow macaroni pasta; milk; ground cayenne pepper
    • Categories: Pasta, baked; Side dish; Cooking for a crowd; French; Vegetarian
    • Ingredients: panko breadcrumbs; Gruyère cheese; elbow macaroni pasta; milk; ground cayenne pepper; extra-sharp cheddar cheese; butter; Roquefort cheese
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French
    • Ingredients: fromage blanc; smoked trout; scallions; cream cheese; dill; tarragon; limes
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French; Vegetarian
    • Ingredients: cheese of your choice; dry rosé wine; chives
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French; Vegetarian
    • Ingredients: cheese of your choice; cheddar cheese; goat cheese; cilantro; dry white wine; pickled jalapeño brine; jalapeño chiles
    • Categories: Appetizers / starters; Side dish; Hanukkah; French; Jewish; Vegetarian
    • Ingredients: baking potatoes; scallions; eggs; Gruyère cheese
    • Categories: Bread & rolls, savory; Cooking ahead; French
    • Ingredients: all-purpose flour; ham; scallions; thyme; Gruyère cheese; eggs; buttermilk
    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking for a crowd; Entertaining & parties; French
    • Ingredients: roasted red peppers; anchovies; lemons; phyllo dough; butter; Brie cheese; hot honey
    • Categories: How to...; Grills & BBQ; Cooking ahead; French; Vegetarian; Vegan
    • Ingredients: bell peppers

Notes about this book

  • DKennedy on October 05, 2021

    Regifted to me by Amy.

  • PQPantry on March 29, 2020

    Approachable recipes. The Asparagus Goat Cheese and Tarragon tart (on the cover) is easy, delicious and elegant. Used 5 oz heavy cream instead of the creme fraiche.

Notes about Recipes in this book

  • Roasted tomato and zucchini tarts

    • Jane on June 19, 2020

      Not a quick recipe with 3 elements - pastry (that needs to rest for an hour), herbed ricotta and roasted vegetables - but worth it for a special appetizer. The pastry is VERY crumbly so remove from the tins carefully. I hadn't used the technique before of setting another muffin tin into the pastry cases when baking but it worked. I only had one zucchini so I added some chopped asparagus spears and red pepper to the veg and I liked that combination.

  • Asparagus almondine

    • Jane on June 08, 2020

      I was inspired to make this by shylastrath's photo as I had some lovely chive blossoms. I got some beautiful organic asparagus from a local farm. The whole dish was very simple to make. I was taking it to friends' house for an outdoor socially distanced dinner so the butter was solidifying a bit by the time it was served. So it's best to serve warm. I liked it but wouldn't say I'd rush to make it again. Maybe just once a year when I have chive blossoms!

  • Tarte au fromage with goat cheese, crème fraîche, and honey-drizzled figs

    • SheilaS on August 18, 2021

      This is a light, delicious cheesecake-like tart. The tangy goat cheese lets the fresh fruit shine. I made it in individual tarts instead of a single round and it worked well.

  • Burrata with brown butter, lemon, and cherries

    • SheilaS on May 21, 2021

      What a delightful change from the usual balsamic/basil/burrata and a great way to showcase fresh cherries. One thing to mind - if the burrata and cherries are both cold, the brown butter can congeal into a less than attractive brown sludge.

    • tarae1204 on May 28, 2020

      Wow. This recipe comes together really easily, and is an exquisite confusion of salad versus dessert. I found that the flavor and the texture of the burrata were enhanced rather than obscured by the other ingredients. I used a three small torn mint leaves as well as three small basil (not called for in recipe), a scant 1/4 teaspoon lemon zest (what I had), and Celtic sel gris. I used balsamic vinegar from Costco, not having a fancier option, and I'm glad I did in order for all the flavors to shine.

    • mjes on June 14, 2021

      I hesitated to marinate the first of the Rainier cherries but I absolutely had to try this recipe. Choose your mint carefully -- I ultimately went with Corsican mint. (Don't blame me, the mint seeds were only available in a mixed variety pack). But yes, I enjoyed it and will repeat it throughout the cherry season.

    • Jviney on February 28, 2021

      A friend commented that this appetizer tastes a little bit like cheesecake, and it does have those flavors. I really loved the richness of the lemon browned butter paired with the sweet cherries and the dairy of the burrata. Excellent all around.

    • lholtzman on September 15, 2020

      Made with plums as cherries were no longer in season. I also enjoyed the plums that were soaked in vinegar on their own.

    • senzler on August 01, 2022

      This was just fabulous. Nothing more to add

    • ellwell on June 17, 2022

      The cherries were addictive! It was a good appetizer—I had to use mozzarella— and my only complaint is that it wasn’t creamy enough. Next time I would warm it a little. (Or plan ahead and buy good burrata)

  • Sweet pepper and cheddar clafouti

    • kari500 on May 02, 2021

      Delicious! And thanks to lholtzman for the heads up on the salt - she's right. I didn't have any creme fraiche so used sour cream, and since I don't eat pork I used chopped kalamata olives instead. Served as the main course with a green salad on the side. We'd had late lunch, so that wasn't a problem, but in the future I'd likely serve a baguette with it too.

    • stef on May 07, 2021

      This was delicious. Baked in 30 minutes and was nice and creamy. I used sour cream, rosemary and kolbassa

    • Tweedles81 on March 15, 2020

      This was delicious - it is rich, but the peppers definitely cut the richness! I forgot to add the flour, but it still set up fairly well. I did sub prosciutto for the pancetta and ate it with pumpernickel toast - yum yum!

    • lholtzman on September 26, 2020

      I wouldn’t use more than 3/4 tsp of salt and you might consider slightly less. I loved this with a side salad. Good for brunch or light lunch.

  • Sweet potato and bacon quiche with parsley

    • kari500 on May 12, 2021

      Thanks to Astrid, I also cheated and used store bought pastry. Made it a very easy week night dinner. I roasted the sweet potatoes ahead of time, and just did the (turkey) bacon in the microwave. I also followed her idea and used feta in place of the cheddar - it just seemed like it would be nice against the sweetness of the potatoes, and it was. This was a hit. I am a little iffy about the lemon zest in this, but the rest of the family approved. This is an easy and forgiving quiche with a good texture.

    • Astrid5555 on June 12, 2020

      Cheated and used store-bought pastry to make it a quick weeknight dinner. So good, would also be nice with some feta cheese instead of the cheddar.

    • Rinshin on April 13, 2023

      We liked it but it had more substantial solid texture similar to frittata with filling ingredients than jiggly quiche. I like to think of this as a country quiche compared to the light as a cloud city quiche lol. Although I used cheddar I can see using feta as others mentioned. I did not notice the lemon taste in mine. Next time, I like to add more. Also used saute of power greens with juices squeezed out. Good use of sweet potatoes. Photo added

    • Lepa on March 14, 2020

      This is so decadent and delicious! I am not a huge sweet potato fan so I was a bit skeptical but the combination of flavors here was amazing. The tart dough needed a bit more water than the recipe called for. It was also swimming in butter after I blind baked it but tasted delicious once the tart was done.

    • Lsblackburn1 on December 14, 2020

      Loved! I also used gruyere instead of Parmesan. The pastry recipe makes way more than needed - or maybe I just rolled mine too thin? I wasn’t sure.

    • Jviney on April 09, 2020

      My husband and I loved this. It was kind of a day-long project, but it’s April 2020 so those of us blessed enough to be able to be home have the time. I misread and baked the tart shell recipe from the previous recipe, and it turned out perfectly. 9” tart pan and no problem.

    • MissKoo on May 19, 2020

      I've made this twice so far -- really lovely sweet/savory flavor combo and equally good for breakfast, lunch/brunch, or dinner. Melissa Clark's recipe notes specify cheddar and gruyere cheeses, but the recipe itself calls for cheddar and Parmesan. I've made it both ways, but found the gruyere to be more flavorful and less salty. Used the crust recipe specified, but prefer Dorie Greenspan's all-purpose tart dough (Around My French Table).

  • Pissaladière with tomato, olives, and anchovies

    • kari500 on May 08, 2021

      I had a pizza dough in the freezer, so I used that instead of making the dough that goes with this recipe. With that little trick up my sleeve, this was easy and delicious, although it does take a while (at least 45 minutes) to get the onions where you want them. Loved this.

    • Astrid5555 on June 26, 2020

      Excellent! Made the dough a few hours ahead, afterwards quite quick to make on a weeknight. Will repeat!

    • stockholm28 on May 25, 2021

      I liked this, but mine definitely suffered from some second rate ingredients. I got vidalia onions and hot house tomatoes in my CSA bag and used those. The onions were a little too sweet and the tomatoes were pretty tasteless. My olive selection was limited so I used kalamata rather than nicoise. I could only find the really cheap tinned anchovies which were just way too fishy for me. I think I only like anchovies as a back note; I ended up picking the anchovies off like a little kid. I still enjoyed this because carbs, but would like to try it during tomato season with the right onions and olives.

  • Asparagus, goat cheese, and tarragon tart

    • kari500 on May 15, 2021

      Loved this! Snapped the asparagus in half to make it slightly easier to eat. Used dried tarragon. Served with salad, great dinner.

    • Astrid5555 on April 23, 2020

      Delicious! No need for room temperature ingredients IMHO, thus a very quick to make dish. Substituted sour cream for crème fraîche, worked well. Light dinner for four with a leafy side salad, perfect!

    • bernalgirl on May 01, 2021

      Such an easy and elegant recipe, I will make this all spring and experiment with other vegetables across the year. The flavors are outstanding and the herbs easily adjusted to suit the vegetable. I opted for thyme as I have it in my garden, I’d like to try this with thinly sliced zucchini and even sweet potato

    • hirsheys on May 24, 2021

      I finally had a chance to try this one and definitely enjoyed it. I used Pepperidge Farm Puff Pastry (curious to try Dufour at some point) and fresh tarragon, though I cut up the asparagus and tossed them in a bit of olive oil for ease. Oh, and I used Aleppo rather than normal hot pepper flakes. Otherwise, I followed the recipe exactly (though I didn’t do brilliantly at creating the edge on my tart...) I always find tarragon more pleasant in cold dishes than in hot, but warmed up to this quickly. A relatively easy vegetarian keeper.

    • stockholm28 on May 15, 2021

      Very rich. I loved it. I did not want to bake the entire thing at once, so I cut the puff pastry into four pieces and have been assembling the tart before meals. I took Masha’s advice and cut up the asparagus, although I kind of lined the pieces in straight lines so it almost looks like whole stalks. I used Dufour puff pastry which is folded in four, so it was easiest to do 1/4 size. The first night, I did not roll the pastry enough and the middle didn’t crisp completely. The second night, I rolled it more and it was perfect. I used a little crushed red pepper on the first night and aleppo pepper on the second night. I preferred it with the aleppo pepper. I did have fresh tarragon which I added to the cheese mixture, but forgot to sprinkle it on top.

    • stef on May 24, 2021

      Delicious. I used sour cream and sprinkled with chives, no tarragon. Chinese cleaver cut neat pieces. A repeat.

    • Lepa on May 23, 2020

      This was easy and gorgeous-so impressive! Unfortunately, we found it to be a bit rich. There was so much butter and cream that it tasted a bit greasy to me. Also, it's difficult to eat with the asparagus spears. I'm afraid this won't be a repeat for us.

    • meginyeg on March 13, 2021

      This was delicious. I substituted chives for tarragon and sour cream for the creme fraiche.

    • ezwriternc on February 27, 2023

      Very good and easy! Used sour cream and basil. Definitely versatile.

    • Jviney on May 11, 2020

      This recipe seemed magical to me. I thought the goat cheese creme fraiche topping would run off, but just in time the edges of the puff pastry puffed and everything stayed where it should. I’d like to try all-butter puff pastry next time; didn’t have access to it this time. I made it for friends and they loved it.

    • PQPantry on March 29, 2020

      Can substitute heavy cream (5oz) for creme fraiche in a pinch.

    • jay.moe on August 03, 2021

      This was easy to make. I'm not a fan of goat cheese so I substituted ricotta , which made the tart a little bland. Will make again using a different cheese with more flavor.

    • sdeathe on May 08, 2020

      This was delicious, but made way more of the topping than needed. I thought it might firm up in the oven, so put most of it on the tart, and it ran off completely covering the puff pastry, making it doughy. I'll try this again, maybe the crème fraîche was too thin. I'd reduce the salt a bit, too.

    • Running_with_Wools on April 25, 2022

      Well I finally got around to making this and it was fantastic. I used all-butter store-bought puff pastry. And I made the creme fraiche and probably should have started it a little earlier because it was still a little bit liquid. The edges of the tart were flaky and crisp but the middle was cooked but fairly soggy. I think the next time I might use just a little less creme fraiche in the filling or spread it a little thinner there - and maybe cook it a bit longer. The flavors were to-die-for.

    • senzler on August 01, 2022

      Not a goat cheese fan so I used feta.

  • Herbed tomato and Gruyère pie

    • kari500 on May 26, 2021

      I used frozen store bought pie crust, which turned this into an easy meal. Absolutely delicious- the sweetness of the roasted tomatoes goes so well with the funk of the gruyere. Mine needed longer in the oven, and I skipped the basil.

    • Kinhawaii on February 11, 2021

      Rich & delicious, great with a green side salad. A little low in the pie crust. Will make again but top with 3-4 tomatoes in order to cover the crust like shylastrath.

    • Samjbutler on June 22, 2020

      This recipe is deceptively fiddly for spectacular results. It's a delicious layered vegetarian quiche, perfect for a special occasion.

  • Classic salade Niçoise

    • Emily Hope on April 20, 2020

      Solid recipe for a salad Nicoise -- nothing earth-shattering, but pretty easy and the family enjoyed it. I had to sub in chives for the shallots in the dressing as we were out of shallots, otherwise made as written. I also made some homemade mayo with garlic and lemon to have on the side, a nice-to-have but not necessary. High quality tuna packed in oil makes a difference here!

    • Lepa on May 18, 2020

      This was pretty good but I liked the version in Clark's book Dinner: Changing the Game better. Maybe our vegetables just weren't as good as they are in late summer(?)

  • Jalapeño fromage fort

    • MollyB on June 04, 2023

      This was great! Definitely non-traditional, but delicious and hard to stop eating. It was a big hit at the potluck I took it to.

    • averythingcooks on June 23, 2021

      I loved her classic version of this recipe and now find myself trying to decide if I like this more - it is really good! The mix of cheeses will always be fridge dependent but this also has some “required” cheeses & of course, white wine & garlic. The additions of tequila and both pickled & fresh jalapeño differentiate this from the other....and it totally works.

  • Swordfish brochettes with basil and harissa

    • MollyB on July 11, 2022

      Very tasty marinade, used on mahi mahi. Our fish stuck to the grill, so I'd recommend oiling grates well before grilling. It was quite good, even in small pieces that came off the grill. I'd consider using the marinade on pieces of fish in foil packets in the future, maybe with some bok choy or green beans.

    • Lsblackburn1 on June 21, 2021

      I didn’t do the basil, but the marinade was delicious. Cooked these outside on the grill.

    • DFarnham on January 09, 2021

      Mouth-watering! So easy and delicious--my new favorite way to cook swordfish.

    • ellwell on June 17, 2022

      I had to use mahi mahi and halibut. The marinade was delicious but could use some rice as a side to balance the heat. We cooked them on the grill. My husband said it was the best fish I have ever cooked for him (he’s not a seafood fan). I was less enthusiastic. I don’t know that I would make it again.

  • French yogurt cake with cherries and cardamom

    • kjwright on April 20, 2020

      This cake was delicious, though took some problem solving. I bake frequently and am on excellent terms with my oven. Overall, I baked the cake for approx 90-95 minutes, which seemed to bring the center closer to done (vs. what it was at 60 min), though it still sank and was still not as set as I'd have expected. The cake was nice and crusty at this point, which was a big hit with the rest of the family. If I attempt again, I may switch over to a 9" round given the density.

    • bernalgirl on May 02, 2022

      After reading the notes here, I cooked mine in a Pyrex loaf pan for 75 minutes and it was perfect. I used blueberries in place of cherries but otherwise followed the recipe. It was moist, tender, not too sweet, and since I planned to serve it for dessert, I added a glaze of Meyer lemon juice and powdered sugar that offset the blueberries beautifully. I’ll definitely make this again.

    • stockholm28 on May 09, 2020

      Delicious. The cardamom and cherries are a great combo. I used a pyrex loaf pan and had to cook it an hour and 15 minutes (she says 50 - 60 minutes). I used frozen sour cherries rather than sweet cherries and I liked the tartness.

    • Lepa on May 18, 2022

      Cherries are in season so I tried this again with fresh cherries and it is really good. It rose well and was cooked inside at sixty minutes. I think the frozen cherries were the problem the first time I made this and I am happy I tried it again as I Iove cardamom flavored cakes.

    • Lepa on March 17, 2020

      I don't know what happened but this cake was a complete failure. It looked fine coming out of the oven, after 55 minutes, but then the middle cratered and I saw the middle was a sticky liquid. I put the cake back in for ten minutes. I cut the cake the next day and it was extremely greasy. We ate the end pieces but most of the cake was a greasy mess. I think part of the problem was that I put frozen cherries in (as directed, I didn't thaw them) but should have adjusted the recipe. Maybe I should have baked it longer? I don't know but I'm really disappointed.

  • Buttery crab pasta with golden tomatoes and chervil

    • TrishaCP on May 17, 2022

      This was so luscious and tasty. A definite special occasion dinner. I used a mix of red and yellow tomatoes and chervil.

    • Lsblackburn1 on June 21, 2020

      Not a cheap dinner to make but very delicious! I used basil instead of chervil. The serving suggestion is 8 oz of pasta / 2 people, but there’s really enough crab and sauce to stretch that out.

  • Ratatouille sheet-pan chicken

    • Astrid5555 on August 22, 2022

      Delicious sheet-pan chicken dish! Would I have served a „normal“ ratatouille the family feedback would have been less enthusiastic, but the roasted veggies were incredibly tasty. Could easily be made on a weeknight when prepped the night before.

    • jillybean on January 28, 2021

      This recipe is available online: https://www.wnyc.org/story/dinner-french/

    • bwhip on July 23, 2020

      Delicious dish. Not too difficult for a weeknight (with prep/marinade) of the chicken the night before). The vegetables were especially tasty with the benefit of the chicken pan drippings. We’ll definitely make this one again.

  • Shrimp and mushrooms with garlicky herb butter

    • Astrid5555 on February 18, 2021

      The butter and mushrooms make the dish. Served with rice to soak up the delicious juices. Will repeat!

    • stef on September 04, 2021

      We loved everything about this recipe. The herb sauce is excellent and had it with baguette. Made for a lovely lunch.

    • Lepa on May 27, 2020

      I recommend you skip the shrimp here. The mushrooms, shallots and herb butter are the best part of this dish. We enjoyed them with bread. The shrimp were fine but not as tasty and didn't add much to the dish. Overall I thought this was fine but probably not a repeat.

    • lholtzman on October 01, 2020

      Easy to halve. Make the whole amount of butter and freeze for the future.

  • Fromage blanc and smoked trout dip

    • bernalgirl on September 26, 2022

      A delicious dip with crudités good as or a bagel topping. I used lebne as a base (the recipe suggests Greek yogurt as an alternative to fromage Blanc) and traded the flavors of dill for horseradish but otherwise followed the recipe and will make sgain

    • Jviney on February 06, 2021

      I had my doubts about this when I made it earlier in the day, it seemed flat and ordinary. Served it as an appetizer for the beef daube, also from this cookbook, and everyone loved it. The resting time made a huge difference to the flavour. I used Greek yogurt and the dill, and otherwise followed the recipe. A pleasant surprise.

  • Savory Gruyère bread with ham

    • bernalgirl on November 04, 2021

      A delicious and remarkably easy to put together savory quick bread. Wonderful day-of and lightly toasted.

    • averythingcooks on June 26, 2021

      This is a really lovely loaf that smelled wonderful while baking & tastes great warm with some butter. This time I used a sharp white cheddar (as a suggested sub) and the optional scallions. I agree re: the amount of ham in the pic vs my loaf, but every bite where I do get some has an extra salty (& tasty :) bite to it. I will for sure make this again - next time with the MUCH pricier (in my stores at least) gruyere.

    • Lsblackburn1 on January 25, 2021

      Delicious and easy to make! The picture seems to show more ham then my bread had.... maybe up the quantity. Will toast leftovers today and eat with honey, which should be delicious.

    • MollyPellecchia on April 02, 2020

      Great savory loaf. Added pitted black olives. Make sure the butter is totally melted. Made 01April2020.

  • Brown butter scallops with parsley and lemon

    • bernalgirl on May 01, 2021

      So easy and the scallops come out beautifully tender and sweet.

    • stef on June 23, 2021

      Scallops turned tender and sweet in this sauce. I served it for supper with roasted new potatoes,corn and salad. Wish we had baguette to soak up the sauce.

    • Jviney on April 25, 2021

      This was such a simple presentation of scallops, totally low stress for a dinner party. Sure, the scallops didn’t have a crust on them but they were tender and soft and buttery and delicious. I’d use this method again for sure.

    • Ileana on June 14, 2021

      So simple. So tasty. The coriander is unexpectedly delicious. Added baby zucchini to round out the meal and served it over rice with a green salad.

  • Lentil stew with garlic sausage and goat cheese

    • bernalgirl on February 16, 2023

      A great recipe for a cold night, the goat cheese is a surprising finish that adds depth and interest to an otherwise straightforward lentil soup.

    • Delys77 on May 27, 2021

      I used brown lentils as I couldn't get any Puy. Overall very nice. Earthy and solid flavour with little effort and a nice twist with the lemon and the goat cheese. With bread and a nice salad this is a nice light on the meat meal. I didn't puree any as I liked the texture as is.

    • tarae1204 on February 19, 2023

      Loved this lentil stew. Added 2 chopped, peeled Yukon gold potatoes ten minutes into cooking. Seasoned with one full lemon’s juice and used French feta instead of goat cheese which worked very well.

    • Lsblackburn1 on May 19, 2020

      Nice solid recipe. Nothing mind-blowing, but the lemon juice and goat cheese did add different notes.

    • clm on May 04, 2020

      Excellent filling stew that is easy to pull together

  • Grilled butterflied leg of lamb with fennel and anchovy

    • bernalgirl on August 22, 2021

      This marinade is fantastic. I used this recipe on a few beautiful leg of lamb steaks and can’t wait to make it again with a whole butterflied leg

  • Rustic buckwheat apple ginger cake

    • bernalgirl on April 25, 2021

      Outstanding, especially with 1/4 t ground cardamom added to the batter. So easy.

    • ChelseaP on August 05, 2021

      A lovely cake. The buckwheat and ginger make it extra special.

    • Lsblackburn1 on October 19, 2021

      Loved this. Full of apples and very moist.

  • Gâteau Breton with plums and cardamom

    • SugarTreeBaking on October 24, 2020

      My plums were sweet and delicious - how do I know? Because I left out the sugar that was meant to sweeten the fruit and the cake was still wonderful. I loved the food processor method of mixing the dough, very easy. I will make this again.

    • tarae1204 on May 28, 2020

      This cake was a pleasure to make. The dough came together easily in the food processor. I loved layering the plums in the cake, and I will admit my plums were a little pre-season and unexciting, and that is why they did great baked in the cake versus being eaten out of hand. The sugar and cardamom amounts were perfect as directed. I shared a slice with a neighbor and she thought it was the best cake she'd ever had. I myself loved it but was momentarily confused between Gateau Breton and Gateau Basque. I thought I was making the latter -- a dessert I love. But it turns out Gateau Breton is similar but substantively different from Gateau Basque. I sort of wish there was a recipe for Gateau Basque in this cookbook as well. Anyway, they're both amazing cakes with wonderful cookie like textures, almost crispy edges and delicious fruit centers. Different and delightful.

  • Roasted pork loin with rosemary

    • SugarTreeBaking on October 24, 2020

      Delicious! We loved every last bit of the sauce. Easy prep. A classic.

    • Delys77 on May 13, 2021

      Delicious and very easy. In my oven a 1 kg roast took about 52 minutes so doable after work if you already have the roast marinated. I cut back on the butter in the sauce and also used stock as I was out of wine and this still worked very well. Make sure you use unsalted butter as the sauce reduces and can get too salty. Definite repeat.

    • Lsblackburn1 on June 02, 2020

      Easy to make, classic recipe. Results were very tasty - even better the second day and I’m looking forward to day 3 sandwiches today. Served this with cauliflower cheese.

  • Poule au pot pie

    • Delys77 on April 03, 2023

      It is still a bit chilly here despite the advent of Spring, so this comfort style meal seemed like it would fit the bill for a Sunday family dinner. It isn't complicated to make but does require a bit of prep. Overall we really liked this but it was fiddly to plate. Putting puff pastry overtop of a hot pot means it droops down immediately and covers the chicken. Unlike the photo in the book where the crust is lovely and flat ours essentially conformed to the shape of the bird and mean that some if it crisped on top but remained soggy on the bottom. That said, the combination of the light vegetable and chicken broth that was just slightly thickened and the lovely chicken with the herbs and aioli is just delicious. The puff pastry crust was ugly, but nonetheless tasty. Despite the lovely flavour I'm not sure I'd repeat this specific recipe. I'd be tempted to try a more classic version and serve with bread on the side. That said, there is no denying this tasted lovely.

    • lueder516 on April 05, 2020

      This is delicious. Not at all difficult, just needs some time to marinate. It'd be good with or without the Aioli, so if you are short of time you may want to skip the Aioli.

  • Roasted tarragon chicken with crispy mushrooms

    • Delys77 on May 10, 2021

      I was unable to find tarragon so I went with some crushed fennel, but I am sure it would be lovely with tarragon. Took about 50 minutes in my oven at about 425. I would double the the mushrooms. Lastly I also added the lemon to the cavity. Overall very easy and very tasty, especially the mushrooms.

    • tarae1204 on May 28, 2020

      Tarragon and chicken is such a classic French combination, but not one you see often in roast chicken recipes on this side of the pond. This recipe worked perfectly. I made sure to adjust cooking time to my larger chicken. The recipe calls for lemon zest but not the standard "place lemon halves in chicken cavity" move. Knowing Melissa Clark's reliable recipes, I figured this was on purpose in order for the tarragon and mushrooms to shine. But I did use the rest of the lemon in the chicken's cavity while roasting (I did have a big chicken, after all), and no regrets. The flavors harmonized.

    • dosojosazules on January 30, 2023

      This came together so nicely. Chicken is super juicy.

  • Croque monsieur casserole

    • Delys77 on May 18, 2021

      I ended up with about 9 oz of gruyere, which worked. Mornay was made in the thermomix to save time and the all of it came together in about an hour. Golden at 35 minutes. Texture mostly good but a bit soft in a few places so might do with a few more minutes in the oven or maybe less mornay. More ham, perhaps 8oz.

  • Grated carrot salad with preserved lemon and coriander

    • Delys77 on May 13, 2021

      Easy and flavourful but grind the spice in a grinder as the mortar leaves it too grainy. Also, up the herbs. Consider a touch more honey depending on tartness of preserved lemon.

  • Classic fromage fort with chives

    • stockholm28 on June 18, 2021

      This is like other fromage fort recipes except the chives turn it green. I’ve never met a cheese I didn’t like, so really enjoyed this. Mine was made with an assortment of bits from the fridge including blue, chevre, a domestic manchego style (Locksley Merry Men) cheese, a domestic alpine style cheese (Jasper Hill Farm Alpha Tolman), and some Vermont cheddar.

    • averythingcooks on April 03, 2021

      I have been adding random little chunks of cheese (including mild cheddar, aged white cheddar, gruyere, parm & mozzarella) to a container in the fridge in anticipation of this recipe...and today was the day as I also had some goat cheese and blue cheese to use up. I cut this in 1/2, used white wine and I now have a lovely little pot of cheese for the 2 of us to enjoy with crackers. Next time I will try her jalapeño version.

    • pattyatbryce on May 10, 2021

      Perfect way to use up those bits of cheese that collect in the fridge. I even used some leftover compound herb butter to add more flavor.

  • Baby lettuce salad with shallot vinaigrette

    • stockholm28 on May 14, 2021

      You’ve had this salad before (or something similar). It is classic and good. I made half a recipe and now realize that I forgot to cut the shallot in half; it was not an issue. I also used champagne vinegar rather than lemon juice or white wine vinegar.

  • Savory mushroom soup

    • stockholm28 on May 14, 2021

      I liked this a lot and it is quick enough to make for a weekday dinner, One unusual ingredient is chickpea flour. I couldn’t specifically discern it in the final dish but it does add a little something. I used homemade chicken stock from the freezer. I only made half a recipe using creminis and shiitakes. I wish I’d made a full recipe. We’ve got an excellent mushroom vendor at my local farmer’s market so I’m thinking of buying a lot more in the next couple of weeks and making a double batch and putting in the freezer.

    • stef on June 16, 2021

      Delicious soup. I used cremini, giant oyster and dry porcini mushrooms. Sage instead of thyme. The chickpea flour adds flavor and a bit of thickening . Definite repeat - made a lovely lunch

    • Lsblackburn1 on June 15, 2020

      Amazing depth of flavor! Really loved this. I used morels, shiitakes and criminis. Can’t wait to make again during chanterelle season.

    • MissKoo on June 22, 2020

      Excellent served as side dish to accompany steak. Only had creminis; would add more mushroom varieties next time and some reconstituted dried mushrooms, chopped, and their soaking water to further enhance flavor. The side bar mentions toasting the chickpea flour but this is not repeated anywhere in the recipe, so annotated recipe ingredients (1/4 cup chickpea flour, toasted) and step 3 instructions. Slightly salty to my taste so would cut back on second teaspoon added with stock. Used leftover bone broth and homemade stock that had minimal salt. Added some aleppo pepper at the end.

  • French onion soup with grilled Gruyère sandwiches

    • julesamomof2 on January 11, 2022

      I hadn't made french onion soup in many years, and because of this I followed the recipe exactly. I was slightly dissapointed - nobody complained but to me, as written, the onions lacked the depth of flavor one would expect from careful carmelization over a long period of time. I think I'll try another recipe and see if I can do better.

    • purrviciouz on April 21, 2020

      I always forget how long French onion soup takes to make. This recipe is definitely worth it. I love the dipping toasts opposed to the crouton because they stay crunchy and are kind of fun. The dijon on grilled cheese adds a nice high note.

  • Mushroom and goat cheese toasts

    • stef on June 12, 2021

      This made a great lunch with a salad and a glass of white wine. Used oyster, shikate and cremini mushrooms don't skip rubbing the buns with garlic

  • Beef daube with carrots and honey vinegar

    • stef on October 24, 2021

      This was a disappointment to me. I had to add some chicken stock because the wine was evaporating. My dh said it was ready at 2hrs but I insisted on cooking for another half hr. When I added the carrots and I did mix gently the meat shredded. Family liked it but if I make it again will note timing.

    • tarae1204 on December 20, 2021

      This was wonderful! I used 3.25 lb stew meat and was happy with meat to liquid ratio after 3.5 hrs slow cooking in a 5.5 qt ditch oven. The honey vinegar and toasted beets were wonderful! I used dried herbs de Provence in lieu of thyme and Rosemary.

    • averythingcooks on April 02, 2023

      This is one of those "why didn't I make this sooner?" recipes. I scaled it back to 1 lb of meat and, based on EYB comments re the timing, I was very vigilant checking early & kept the wine bottle close for top ups if needed (they were). I added the shallots @ 1 hour & the beef then cooked for maybe another 1 / 1.5 hours. I loved the roasted carrots (added at the end as opposed to cooking in the stew...I will do that with other stews) and the pop of flavour from the honey vinegar was lovely. We ate this over mashed potatoes and it is definitely worth repeating.

    • Jviney on February 06, 2021

      We loved this, our guests asked for the recipe and the house smelled amazing all day. The honey vinegar added a lovely tang to the dish. Don’t skip the flaky sea salt and parsley at the end, it’s the perfect finish.

    • amandaeats on January 15, 2022

      I really loved this - I made a bit more of the honeyed vinegar than called for, and used chuck. I know it’s not traditional, but next time I would add potatoes. Served with a spoon of Russian mustard and biscuits

    • MonicaMadeIt on December 17, 2021

      I really liked this but agree that the timing in the recipe is a bit long and mine was a smidge overdone. the flavor was outstanding though.

  • Roasted tarragon shrimp and onions

    • stef on July 22, 2021

      Loved the method of preparing the shrimp this way. Shrimp had a nice crunch to them.

  • Vegetable soup au pistou

    • stef on June 25, 2021

      A delicious soup. I made it in instant pot, 23 minutes on high, quick release. Have to have the pistou with it.

    • bwhip on November 08, 2020

      This soup was excellent, and came together quickly. Lots of delicious, fresh ingredients, and very flavorful. The pistou puts it over the top. Ours could have used more liquid than the four cups of water in the recipe.

    • Livia on November 20, 2022

      I would make again

  • French baked eggs with smoked salmon and tarragon cream

    • stef on November 06, 2021

      This made a very elegant brunch dish

  • Gazpacho by way of Provence

    • tarae1204 on August 08, 2021

      Delicious gazpacho with fruity, herbal, and spicy notes.

    • fishfeeder on August 03, 2022

      This is my favorite gazpacho recipe. I don't always strain it but don't skimp on the olive oil for the luxurious texture!

  • Trout meunière with thyme and pine nuts

    • tarae1204 on April 26, 2022

      Delicious. I used trout fillets rather than the whole fish, and cooked three minutes per side. Glad I clarified the butter well ahead of time! Served with tagliatelle.

    • Pewins on December 26, 2020

      Good. Needs lemon in the final butter sauce.

    • pholoppo on January 11, 2023

      Amazing - 3 minutes per side is just right. Served with new potatoes and green beans.

  • Duck fat-roasted potatoes with anchovy salsa verde and mayonnaise

    • tarae1204 on May 28, 2020

      I was so excited for this recipe as I actually had a jar of duck fat that I bought at a fancy grocery store and forgot about in my pantry to the point where it was approaching its expiration. Duck fat doesn't last forever! Don't let yours go to waste. This recipe is amazing and worth the extra effort. Procure duck fat (or goose). Make the anchovy salsa verde. Make the mayonnaise. We had this for a quarantine lunch and potatoes were the meal.

    • Lepa on August 11, 2020

      This was very good. The potatoes browned too much in the first 25 minutes so check them a bit earlier. My family loved these with the homemade mayonnaise and salsa verde.

  • Roasted tomatoes with lemony anchovy crumbs

    • tarae1204 on May 28, 2020

      Good recipe but strong on the anchovies. This is a complex version of a pretty standard French side dish of stuffed tomatoes. So know that you can go all in and make them in this amazing Melissa Clark super-flavorful and strong-on-the-anchovies way, or you can follow the basic outline of tomatoes, breadcrumbs, some garlic and herbs and butter or oil, and it will turn out just fine. I did not have heirlooms as I made it in early May, and I used gluten-free Panko rather than breadcrumbs -- these adjustments were okay.

    • Lepa on August 28, 2021

      I liked these but there was too much oil. I will use less next time.

    • bwhip on August 17, 2020

      We really enjoyed this very much. So simple, but so flavorful and delicious. We served as a light dinner with some nice crusty bread, as the author suggested, and found it to be a lovely summer meal.

  • Lamb shank cassoulet

    • tarae1204 on October 05, 2021

      This recipe can be stretched out over multiple days, or completed in one day with adequate marinating time. The prep is extensive but benefits from a proper mise en place. Salt is added to various pots at various stages. Don’t over salt! Follow the salt directions carefully and err on slightly less rather than slightly more, because at end you reduce the wine-broth, and you can risk the end result being too salty. This is a delicious and abundant cassoulet.

  • Artichokes with feta-dill dressing

    • tarae1204 on May 28, 2020

      Unforgettable. I'm a Californian and grew up with artichokes: hot with butter or cold with mayonnaise. And I always thought that was enough. It wasn't. The feta-dill dressing is amazing. I used the instant pot to cook my artichokes. I think I even cooked them in the wrong direction (right side up instead of upside down) and it was fine. Find big, perfect artichokes for this dish because you will have plentiful sauce.

  • Cod with aioli and heirloom tomatoes

    • Lepa on August 26, 2020

      This is a delicious blend of flavors and textures - and such a treat with in-season tomatoes! We ate this with an herbed rice pilaf, which was a great way to enjoy the delicious sauce.

  • Spaghetti with anchovies, tomatoes, and basil

    • Lepa on March 21, 2020

      This is lovely with tomatoes that are in season. I used sun gold cherry tomatoes. I was a bit concerned that the dish had too much anchovy/garlic for the kids but everyone ate it and loved it. I had made this before with less ideal tomatoes and didn't love it- so this is one of those recipes where in-season tomatoes make or break the dish.

  • Eggs with aioli (Oeufs à l'aioli)

    • Lepa on August 26, 2020

      This aioli recipe was such a success. It was delicious and creamy - just perfect.

  • Homemade mayonnaise

    • Lepa on August 11, 2020

      My mayonnaise didn't emulsify correctly when I followed these directions. I started with another yolk and added the split mayonnaise in small amounts and achieved a good consistency.

  • Roasted beet, caraway, and crème fraîche salad with arugula

    • Lepa on March 18, 2020

      This salad is absolutely delicious! My husband and I like beets but they aren't our favorite. This flavor combination, however, was extraordinary. We had it with fresh rye bread, which was a perfect accompaniment.

  • Roasted cauliflower with brown butter, raisins, and capers

    • ezwriternc on July 03, 2022

      I was in a rush so i just roasted the cauliflower, and threw all the other ingredients in the pan and coated the cauliflower with the sauce. Came out good! Didn’t need to plump up the raisins since they got soft in the butter. Also used almond slivers instead of pine nuts. Pretty darn good. I’ll have to make it the right way next time.

    • sdeathe on January 12, 2021

      Really delicious, easy to do. The cauliflower I used was 2lb 4oz, and served four nicely (two people did have seconds, it was so good). I increased the other ingredients proportionally. Mine was not as dark brown as the photo, for which I was glad.

    • jenburkholder on March 07, 2022

      Very nice. We cut down the butter slightly and I think that was a good idea, it was still on the rich side to our personal taste. Go heavy on the lemon at the end. We served two, with a third, slightly smaller portion left over.

  • Spicy egg, tomato, and leek toasts

    • bwhip on May 12, 2020

      Wonderful dish. Remarkably easy, absolutely delicious. We added slices of ripe avocado which enhanced this even more. Looking forward to having this one again.

  • Classic tarte flambée

    • Kinhawaii on July 24, 2021

      Good- nice crunchy crust & bacon & onions- what’s not to like. Used all creme fraiche because I didn’t have ricotta which seemed to be fine, added some fresh marjoram when it came out. Couldn’t make it round due to width of baking sheet. Made a nice lunch with a green salad. Will make again with more fresh herbs on top.

  • Watercress, avocado, and feta salad

    • Tweedles81 on October 11, 2020

      I started making this thinking that I had all the ingredients, but it turned out my husband had used up all of our feta the day before! I substituted with pecorino romano instead. It was a great salad and I KNOW it would have been even better with feta! I also added a bit of lemon juice to the vinaigrette as I felt it needed it.

    • ellwell on June 17, 2022

      Even though I couldn’t find watercress and had to sub baby greens, this salad was fantastic. Definitely going into my rotation!

  • Giant prawns with preserved lemon, herbs, and brandy

    • pattyatbryce on April 08, 2022

      Quick, easy and good! Don't need to use shell-on (just cook less). We made with shrimp. I skipped the burning step and cooked sauce longer to burn off alcohol.

  • Wine-braised chicken with orange and olives

    • purrviciouz on April 18, 2020

      This was a delicious dish! We'd definitely make this again with no changes. I used canned diced tomatoes and Moroccan pincholine olives and served with sourdough bread. It's like a cross between a tagine and coq au vin. Super delicious.

    • sdeathe on December 27, 2020

      We made this for Christmas dinner this year. It was good, but not outstanding. Nice enough flavour; the ingredients looked yummy, but the end result was just okay.

  • Egg yolk shakshuka

    • purrviciouz on April 25, 2020

      Extremely delicious, I love the addition of preserved lemon. I used French feta instead of goat cheese and served with sourdough bread. I kept most of the egg whites on my eggs. I need to keep a closer eye on my yolks next time so they stay completely runny, like about 3 minutes.

    • JulieCruz on April 25, 2020

      Excellent taste. Very fresh with the lemon. Watch the yolks, they cook quickly.

  • Fennel salad with grapefruit and warm goat cheese

    • purrviciouz on April 25, 2020

      I loosely followed this based on what I had on hand. The hazelnut coated baked goat cheese was amazing.

  • Provençal tuna with sweet onions, peppers, and capers

    • Lsblackburn1 on July 22, 2021

      Loved this. I used ahi tuna steaks and they needed more time - about 12 minutes. Served with couscous with pine nuts and dill, and that was a perfect combination.

  • Sautéed cabbage with Gruyère and jalapeños

    • Lsblackburn1 on December 23, 2020

      I could have eaten all “6 servings” - delicious! Used Napa cabbage and it cooked down a lot (too much) so next time I’d up the amount and keep everything else the same.

  • Tomato, eggplant, and zucchini tian

    • Lsblackburn1 on June 21, 2021

      Very nice. Lots of steps with the roasting vegetables separately, but all easy to do and lovely in the end. Used 4 zucchini since they were quite small.

  • Jam-filled sablés

    • Lsblackburn1 on December 14, 2022

      These have a classic shortbread taste. I used extra jam (cherry) in each - closer to a teaspoon each. Yum!

    • Jviney on April 11, 2020

      Delicate and delicious. The cookie baked up crisply but with a richness that wasn’t oily. I used raspberry-red currant jam, and quince jam. Really enjoyed these.

  • Crème fraîche crème caramels

    • Jviney on February 06, 2021

      This was a finicky dish for me, but all’s well that ends well, I suppose. The recipe doesn’t specify what kind of ramekins (glass? Ceramic?) and I had 6 oz glass on hand so that’s what I used. My biggest roasting pan, required to fit the eight ramekins, is a Le Creuset metal roaster. Possibly the suggested cooking time would have worked with different pans, but I almost doubled the bake time before I felt they were anywhere near ready to come out. After resting overnight, though, they unmolded beautifully and our dinner guests actually moaned when they had the first bite. Very good.

  • Black sesame palmiers

    • Jviney on April 11, 2020

      This recipe taught me how easy it is to make palmiers. They are fine, but to me mostly taste of sugar and puff pastry. Definitely visually pretty. Next time I think I would roll out the puff pastry thinner than the 14x14 square she suggests, and then trim from there. My palmiers were a little chunkier than hers.

    • briesposito on January 30, 2023

      The taste reminded me of halva. I added a bit of Ceylon cinnamon and it was very good.

  • Asparagus salad with herbed crème fraîche

    • Nkrieda78 on May 13, 2021

      Outstanding side, phenomenal sauce.

    • lholtzman on September 15, 2020

      The dressing is amazing. Even my toddler enjoyed it.

  • Chicken paillards with endive-parsley salad

    • Ehcoggin on July 21, 2021

      This has become my go to method for chicken in the summer. Absolutely love!

    • luluinphilly on August 05, 2022

      This was just ok. I was expecting it to be very lemony-garlicky and it missed the mark. Melissa can do no wrong, so I try not to tweak her recipes on the first pass, but next time I will up the flavors.

  • Salmon confit with lime, juniper, and fennel

    • sdeathe on April 01, 2021

      This was interesting to make, and the salmon had a nice texture, but the flavour was just okay, nothing special. Too bad, as it uses so much lovely olive oil. I didn't have fresh marjoram, just thyme; I think it would have been better using the marjoram. The side of fennel and lime was very good.

  • Chicken tagine with blood orange

    • sdeathe on March 19, 2022

      This was a bit lengthy to prepare, but very good. I marinated the chicken overnight. Even better when leftovers thawed and re-heated; it had had time to think about itself. I'll repeat this.

  • Scalloped potato gratin

    • sdeathe on December 27, 2020

      Just fabulous ! The garlic mellows and the sage is in the background, but adds depth to the dish. I used 3 eggs, not 5; I made it in a deeper dish than she calls for, and had to change the cooking time significantly, over an hour covered, and kept it in the oven un-covered until it was nicely browned, maybe 45 minutes. Delicious.

  • Marzipan bonbons two ways: lemon

    • lholtzman on December 15, 2020

      The lemon flavor is subtle. This took a bit more than a few drops of almond extract (1.5 tsp?). Also, it took about 5 minutes in the mixer for the dough to come together. These were a lot easier to make than I thought they would be.

  • Chilled melon soup with spiced yogurt

    • lholtzman on September 15, 2020

      A bit sweet on its own, bit the yogurt centers it so don’t skip. I actually loved the yogurt on its own.

  • Lemony Spanish mackerel

    • lholtzman on November 03, 2020

      This worked really well with halibut.

  • Hake with herb butter en papillote

    • lholtzman on November 14, 2020

      Made with cod and it worked very well as a substitute.

  • Roasted butternut squash with lime and hazelnuts

    • KevinSeattle on October 18, 2020

      Easily made into a composed salad with leftover pork roast. The dressing itself should be a recipe entry.

  • Spatchcocked chicken with herbes de Provence butter

    • Running_with_Wools on June 20, 2022

      Really delicious and juicy with crisp skin. Served it with roasted potatoes and asparagus salad with crème fresh

  • How to roast bell peppers

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    145 recipes that update classic French techniques and dishes to reflect how we cook, shop, and eat today, this will be another keeper on our cookbook shelves

    Full review
  • ISBN 10 0553448250
  • ISBN 13 9780553448252
  • Linked ISBNs
  • Published Mar 10 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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.

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.

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