• MariannL on September 15, 2023

  Just found this book today while setting up for the library book sale, it is even signed. Perfect condition.Wondering what recipe to start with?

• 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

• French baked eggs with smoked salmon and tarragon cream

  • lholtzman on September 15, 2020

    8/2020 - made as directed. 3/2024 - used dill and scallions. Great variation. The eggs were slightly over cooked at 16 minutes, so next time I’ll try 15.

  • stef on November 06, 2021

    This made a very elegant brunch dish

  • jenburkholder on December 28, 2023

    Delicious. But, the cream on top made it hard to tell how done the eggs were (still jiggled!) so I overcooked the eggs. Also, the outside of the ramekins were definitely more done, would consider baking at a lower/more even temperature or possibly a water bath. Served with hot smoked salmon alongside, this made a very tasty Christmas brunch dish.

  • Nrnarayan on August 01, 2025

    Very nice, but struggled making sure the egg was cooked throughout. I ended up mixing it a bit at the end to make sure the middle cooked enough

  • kkmatti on November 02, 2025

    Good flavors. It was hard to tell if the eggs were cooked with the cream on top, so I ended up over cooking them. Next time, I would put the pepper on the leeks instead of the eggs (it was a little ugly after cooking), would pull the eggs out at the 15/16 min mark, and would consider using a water bath. I used chunk smoked salmon rather than thin sliced, which was decadent and lovely. I served this with toasted sourdough, but I don’t think the bread was necessary.

• 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.

• Deviled eggs with crème fraîche and Roquefort

  • lholtzman on May 27, 2025

    These were yummy and are a bit fancier than your standard deviled egg. They come together in about 10 minutes once you have the eggs boiled and peeled.

• Tahini omelet

  • katmagdunn on October 19, 2023

    Fantastic, probably my favourite omelette "recipe" (rather than just a plain one with hot sauce.) I make it all the time.

• 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.

  • Dinovino on August 02, 2024

    Could be new brekky fav, great as a supper dish.

  • kari500 on September 11, 2024

    Whoa, this is so good! I made 4 toasts with 4 eggs, but still made the same amount of sauce and leeks (not all used, but was glad to have it). Sautéed onions would probably work in place of the leeks. This is really really good.

  • Trackypup on March 14, 2026

    Oh wow! Flavour punch in that mayo. Loved it.

• 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.

  • Delys77 on June 05, 2024

    We cooked for about 4 minutes on very low heat and it was a tad too much. I would say 3 would be perfect. Flavours very good and method is excellent. Much prefer this egg yolk version to the usual whole egg approach.

• Sweet pepper and cheddar clafouti

  • 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 love this recipe and have made it multiple times. It’s good for a light dinner or brunch. I always omit the ham to make vegetarian.

  • 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.

  • 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

  • Dinovino on July 05, 2024

    Pecorino works well for cheese, using less eggs isn't a problem.

  • katiesue28 on July 11, 2024

    Very delicious and summery. I used kari500's substitution of kalamatas for ham and it worked wonderfully. Make sure to use a 9 inch casserole or skillet. I used a larger casserole dish like in the book's picture, but it thinned the mixture out a bit too much.

  • averythingcooks on July 21, 2024

    I used sour cream, coppa di parma ham & went easy on the salt (big thanks to EYB commenters for that) and we ate this beside a simple green salad with an apple cider vinaigrette. It was absolutely delicious.

  • Delys77 on December 06, 2024

    Interesting texture. A bit like a slightly wetter quiche. Flavour very nice though and well received. I prefer a quiche so wouldn’t likely repeat.

• 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.

  • averythingcooks on October 28, 2023

    Worried about the "soft & spongy" white bread warning, I set the slices out early to dry up a bit and I made the sauce in the morning using the herbs de Provence. I gave it the full 40 minutes (adding the cheese topping in the last 15) and lastly gave it a final run under the broiler. I made a crisp green salad with a fairly assertive lemon mustard vinaigrette & that was perfect next to this creamy cheesey main. A 1/2 recipe = perfect for 2 & we both enjoyed this dinner.

• Truffled mac and cheese

  • averythingcooks on June 21, 2025

    She has 2 mac & cheese recipes (this one with suggested subs AND a variation) so I started with this cheese sauce using the gruyere and then (from the side note) subbed in aged cheddar + some pecorino for the truffled cheese, skipping the rest of the truffles. THEN I turned the page to her Gruyere & Roquefort variation, adding enough blue cheese to be able to taste without it being overpowering and following those instructions for the topping. This combo of 2 great recipes resulted in a mac & cheese that was both more complex than I usually make AND delicious.

• Mac and cheese with Roquefort and Gruyère

  • averythingcooks on June 21, 2025

    I combined some key elements from this recipe with the truffled mac & cheese recipe on the previous page to produce a delicious mac & cheese that we loved...the details of what I did appear in a note under the "Truffled Mac and Cheese" recipe (pg 47).

• Fromage blanc and smoked trout dip

  • 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.

  • 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

• Classic fromage fort with chives

  • 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.

  • 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.

• Jalapeño fromage fort

  • 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.

  • 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.

• Savory Gruyère bread with ham

  • MollyPellecchia on April 02, 2020

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

  • 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.

  • 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.

  • bernalgirl on November 04, 2021

    A delicious and remarkably easy to put together savory quick bread. Wonderful day-of and lightly toasted. We also like a variation with scallions, Manchego, olives, and piri-piri spice.

  • meredith_haqz6s on March 07, 2026

    This has become a staple for Christmas Day and any other brunchy occasion in our family. Simple to assemble and absolutely delicious.

• Burrata with brown butter, lemon, and cherries

  • 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.

  • lholtzman on September 15, 2020

    8/15/2020: Made with plums as cherries were no longer in season. I also enjoyed the plums that were soaked in vinegar on their own. 5/23/24: made with cherries and good quality balsamic vinegar. Both elevate the dish from great to amazing.

  • 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.

  • 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.

  • 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.

  • bernalgirl on June 16, 2024

    This is really wonderful, as others have said, however I got the brown sludge SheilaS warned about. Next time I would bring the burrata to room temperature and toss the cherries in some of the brown butter. Not everyone in my family loves mint so I had that on the side and topped it with a liberal grinding of black pepper, which was sublime.

  • julesamomof2 on September 20, 2023

    This was a huge hit at a French themed dinner party. I just missed fresh cherries by a week so I cheated and used thawed frozen cherries and they were just fine. This was one where people asked for the recipe, it was that good. Obviously using the best burrata is key, mine was super creamy and the balsamic cherries were a tart contrast.

  • 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 potato and bacon quiche with parsley

  • 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.

  • 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).

  • 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.

  • 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.

  • 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.

  • 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

  • Nrnarayan on December 16, 2025

    Definitely a project if you make the crust from scratch but definitely worth it. I chilled the crust for the minimum time limits and it did shrink a bit, so I'm curious if that's improved by chilling for longer.

• 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.

  • jenburkholder on January 01, 2024

    This was good, and actually held up for a couple days. We thought the creme fraiche could have used more garlic for a bit more punch, or a bit more tang.

  • molly17659 on April 15, 2025

    I loved this. I made it for Thanksgiving and it was a hit. The creme fraiche was delicious and the star of the dish. Simple, elegant and deceptively tasty!

• Asparagus, goat cheese, and tarragon tart

  • PQPantry on March 29, 2020

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

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • Delys77 on November 03, 2025

    I used store bought puff and a made my own crème fraîche. It didn't set quite as much as I would like so the filling was a touch runny. Easily resolved by building up the border a bit. The results were very tasty indeed. Perhaps a bit too salty due to the goat cheese I used so be careful of seasoning next time. Overall a winner.

  • 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.

  • 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.

  • Kag2020 on July 23, 2023

    Made almost exactly as written, very good. Upped the garlic and lemon zest after tasing the mixture prior to baking. Seems like a great recipe to riff on.

  • senzler on August 01, 2022

    Not a goat cheese fan so I used feta.

  • djnielsen64 on May 07, 2024

    Absolutely delicious and pretty easy to put together. Make crème fraîche the day before.

  • stef on May 24, 2021

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

  • ezwriternc on February 27, 2023

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

  • 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.

• 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(?)

• French onion soup with grilled Gruyère sandwiches

  • 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.

  • kkmatti on January 01, 2024

    This was an excellent French onion soup recipe and I will absolutely make this again. The wine and port add a lovely depth of flavor to the soup. I used red wine in place of the white wine and this substitution worked well. We didn't make the sandwiches but instead did a more traditional presentation by adding toast to the soup and broiling Swiss cheese on top.

  • 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.

• 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.

• Shrimp and mushrooms with garlicky herb butter

  • 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.

  • 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.

  • ezwriternc on July 25, 2023

    Yup. This is a delicious easy recipe. I used dry vermouth instead of Pernod. I made the herb butter from basil, parsley, thyme and oregano from my garden. Really nice weeknight meal. We ate it with rice.

• Savory mushroom soup

  • 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.

  • lholtzman on September 15, 2020

    1/22/26 - this is a solid mushroom soup recipe. Nothing special, but good. I do find that the chickpea flour clumps a bit.

  • 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

  • molly17659 on April 15, 2025

    Great soup! The chickpea flour gave it such a good flavor and consistency. I've made this a few times and always forget how much I love it

• 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.

• Buttery crab pasta with golden 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.

  • 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.

  • tarae1204 on December 25, 2024

    Delicious. The copious amount of butter pairs so well with the crab! Used a bit of mint, sage and cilantro for the herb component.

  • katiesue28 on February 19, 2024

    Delicious, luxurious, and simple. I recommend not adding all the lemon juice at once. Add half, taste and add to your liking.

  • katie_uspqdv on March 23, 2026

    I doubled the recipe to use a whole box of pasta. Easy and delicious!! Will be a go to summer pasta

• Herbed tomato and Gruyère pie

  • 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.

  • 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.

  • 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.

• Pissaladière with tomato, olives, and anchovies

  • Astrid5555 on June 26, 2020

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

  • 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.

  • Foodo on May 14, 2024

    Outstanding! Used puff pastry ?? for the crust and skipped the tomatoes as they are not in season.

  • 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.

• 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.

• Asparagus salad with herbed crème fraîche

  • lholtzman on September 15, 2020

    The dressing is amazing. Even my toddler enjoyed it.

  • Nkrieda78 on May 13, 2021

    Outstanding side, phenomenal sauce.

• 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.

• Roasted tarragon shrimp and onions

  • lholtzman on September 15, 2020

    Quick one pan shrimp dinner. Great use for extra tarragon.

  • stef on July 22, 2021

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

• 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!

• Lemony Spanish mackerel

  • lholtzman on November 03, 2020

    This worked really well with halibut.

• Vegetable soup au pistou

  • 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.

  • JeffALNY on March 19, 2026

    The pistou brings this all together. It is incredibly good and the recipe is excellently balanced.

  • Livia on November 20, 2022

    I would make again

  • 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.

• Hake with herb butter en papillote

  • lholtzman on November 14, 2020

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

• Swordfish brochettes with basil and harissa

  • DFarnham on January 09, 2021

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

  • SheilaS on July 19, 2024

    As others have reported, the marinade is great. I've served this over polenta and also on a Caesar salad. I found the process of stuffing the large basil leaves into the swordfish cubes to be rather messy and not worth the effort. Next time, I'll just marinate and grill the whole swordfish steaks instead of cutting, stuffing and skewering.

  • 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.

  • bernalgirl on May 27, 2024

    What an outstanding marinade! I skipped the chopped basil and imagine that would be a nice fresh note although the citrus and harissa notes are not at all dull.

  • Delys77 on November 08, 2023

    Swordfish isn't easy to get around here so we went with ahi tuna. Our harissa was quite potent so I went with half they amount for 3 steaks (21 oz total) and that was good for us. It has nice flavour without being too overpowering. Broiled for about 4 minutes total and this was plenty, could have been a bit less actually. Very nice little dish. PS totally missed the basil step and likely wouldn't do it with tuna anyway.

  • 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.

  • Lsblackburn1 on June 21, 2021

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

• 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.

  • lholtzman on August 03, 2024

    I salted salmon in addition to the seasoning mix. I don’t love under seasoned salmon, so I always salt with kosher salt before roasting. Fennel salad was fine, but unnecessary. I would have preferred a different side.

• Brown butter scallops with parsley and lemon

  • 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.

  • bernalgirl on May 01, 2021

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

  • Jane on February 22, 2024

    This was so delicious and couldn't be simpler - 10 minutes from start to finish. I loved the combination of nutty browned butter, lemon, parsley and coriander seeds with the rich scallops. Dinner party worthy but also a delicious solo dinner at the end of a long day.

  • kari500 on September 24, 2024

    This was so good, and so easy. I overcooked my scallops (I seem to be incapable of cooking them correctly) but it was still wonderful. Maybe if I make this more often I will get better at it. The coriander is so good here, and we were happy to have crusty bread to soak up the butter.

  • peacheater on January 07, 2026

    Have made this many times - always a hit. Very tender and delicate scallops - hard to overcook using this method. This time I made it using just five scallops in a small pan as an appetizer portion - everything worked great scaled down.

  • 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.

  • 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.

• 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.

  • bernalgirl on August 28, 2023

    What a simple and delicious salad! I took some liberties, adding cumin and chile flakes to the toasted coriander. It was a bright accompaniment to grilled salmon

• 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.

  • averythingcooks on December 20, 2023

    Based on the amount of acid & mustard in this, I should have known to have a taste after 1/2 the oil went in but didn't...and discovered that this was far too oily for us. I attempted some fixes but simply ended up with a higher volume of dressing that we didn't like :(

• 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.

• 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 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.

  • 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.

• Braised brandied short ribs

  • DKennedy on July 14, 2023

    I made this intending to use the leftover broth and short ribs for my first attempt at ramen. I didn't end up loving the flavor palate so I decided to use the entire dish for ramen. So, it will be a very expensive ramen dish. Used the broth and shredded short rib broth as a base for ramen. Added to this 4 cups chix stock, 1 c beef broth, and one box miso broth. Also added some fresh ginger. Made a good base for ramen but would not put this in the make again category.

• 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.

• Roasted pork loin with rosemary

  • bernalgirl on December 23, 2025

    This was absolutely wonderful. I spread the yogurt mixture on about 16 hours before I put it in the oven, and I roasted it on a rack in a roasting pan rather than over the vegetables. Served with potato latkes and cauliflower that I roasted during the final 20” at 450. The recipe makes much more yogurt mixture than needed, reserve a cup to spread on the leg and add if needed so you don’t contaminate the whole batch. I used some spread across the serving dish with the cauliflower.

  • 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.

• 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.

  • Lsblackburn1 on May 19, 2020

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

  • 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.

  • molly17659 on April 11, 2025

    I love this recipe. I wouldn't have thought to use goat cheese but it adds a nice tang and creamy texture. Comforting and filling with little effort.

  • clm on May 04, 2020

    Excellent filling stew that is easy to pull together

  • trisha_b7u4fo on May 04, 2026

    Pretty tasty! Needed a bit more garlic I think

• 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 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.

  • dosojosazules on January 30, 2023

    This came together so nicely. Chicken is super juicy.

  • pattyatbryce on February 18, 2026

    As others have said, this is an easy recipe that comes out perfectly. I did put the lemon halves in the chicken as others did and it helped keep the chicken moist. As Delys77 said, I'd double the mushrooms next time. Excellent dinner.

  • 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.

• 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.

• Seared steaks with basil Béarnaise

  • Dinovino on August 07, 2023

    Serve with Frites, wilted spinach and Margaret River Cab Sauv

• Radicchio and baked Camembert salad

  • kkmatti on November 02, 2025

    Simple and delightful. I couldn't get Camembert, so I used brie instead. I already had my own vinaigrette on hand so I used that rather than the dressing in this recipe. The bitterness of the greens pairs nicely with the cheese. This feels very "French bistro". I served this with a crusty sourdough.

• Shaved zucchini and melon salad with mint and almonds

  • amanda_ejt6ss on February 16, 2026

    Serve with baguette w goat cheese and pepper jelly

  • pattyatbryce on August 17, 2025

    Tastes like summer. Very easy to assemble and just tastes fresh. Great side salad with some bread and cheese for a lovely August dinner.

• Delicate pea and lettuce soup with ricotta and tarragon

  • lholtzman on October 31, 2024

    Delicious soup and an excellent way to use up lingering salad greens. I used vegetable stock to make vegetarian.

• Gazpacho by way of Provence

  • tarae1204 on August 08, 2021

    Delicious gazpacho with fruity, herbal, and spicy notes.

  • BlueCayenne on July 10, 2025

    Just wonderful!

  • 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!

• 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.

• 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.

• Sautéed salmon with fennel beurre blanc

  • ellwell on March 12, 2026

    We made this because we had the ingredients on hand. The buerre Blanc did not pick up the flavor of fennel very well, but the buerre blanc itself was delicious on the salmon served with couscous. I think it would be better served with orzo or rice.

  • angela_gnbj4y on April 26, 2026

    Made this for dinner tonight with a beautiful piece of wild caught salmon. Did not have fresh fennel so omitted but used the fennel seed where called for. When I say this was DIVINE! 10/10. The salmon was cooked absolutely perfectly and the beurre blanc was a bit of a faff but completely worth the effort.

• 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.

• 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.

  • TinyCitiKitchen on June 23, 2025

    I love when I find something so simple that’s so satisfying! Beautiful balance of sweet and savory in a light-enough-for-a-heatwave dish (I finished in the toaster oven, keeping the kitchen nice & cool!). Tuna can be dry, but not when smothered in caramelized onions & peppers :) I was cooking for one, so I made half the tuna with all the veg. As well as two excellent dinners, that left me with a great lunch “bruschetta” for later in the week.

• Basque squid with pancetta, Espelette, and garlic

  • Peterkjsoe on March 28, 2026

    So quick!!!!

• Trout meunière with thyme and pine nuts

  • pholoppo on January 11, 2023

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

  • Pewins on December 26, 2020

    Good. Needs lemon in the final butter sauce.

  • katiesue28 on January 12, 2024

    Absolutely delicious, decadent, and elegant! I served with a potato and parsnip puree that I didn't add any butter to as this recipe's sauce has a TON! If serving without a side starch, you can decrease the butter a little.

  • 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.

• 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.

• 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.

• 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

• Wine-braised chicken with orange and olives

  • 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.

  • 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.

• Chicken liver mousse with bourbon

  • kkmatti on November 03, 2025

    Very good! This makes a LOT of mousse. Tasted just like I've had at some French cafes. Served with sourdough. Decided this tastes much better served with pickled onions or shallots and pickles.

• Beef daube with carrots and honey vinegar

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

• Chive-stuffed rack of lamb with crispy potatoes

  • wyndle on May 25, 2026

    This is in our regular rotation. Because I'm only cooking for two, I do a single rack of lamb with half of the marinade, freezing the other half for next time. Usually serve with the frisée salad from this book.

• 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.

• 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.

  • 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.

  • Lepa on August 28, 2021

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

• 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.

• Roasted eggplant with herbs and hot honey

  • lholtzman on May 15, 2026

    2 lbs of eggplant seems like a lot, but it shrinks down a lot in the oven.

• Roasted cauliflower with brown butter, raisins, and capers

  • 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.

  • 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.

  • 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.

• Chickpea and vegetable tagine with couscous

  • tarae1204 on December 25, 2024

    Served for a vegan and gluten free holiday dinner - lots of ingredient prep but extremely simple and fail proof. Good depth of flavor. I would consider the spice optional - you could always leave it out and offer harissa to add in. Also, while untraditional, I thought some raisins might be delicious.

  • lholtzman on September 15, 2020

    This was good, but I tired of it quickly. Not sure I’d make again especially since I am the only one who’ll eat it. Update: 1/10/25 - I liked this recipe better and it was a hit at the potluck I went to (so I wasn’t the only one eating). The preserved lemon gives a nice citrusy pop. I also am glad I made the chickpeas from dried as the cooking liquid was delicious. The most difficult part of this dish is chopping the vegetables, but it’s pretty easy overall.

• 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.

  • kkmatti on November 03, 2025

    A good recipe for potato gratin but I think I prefer the Dorie Greenspan recipe in "Around my French Table".

  • kariholsberry on April 06, 2026

    Very easy and delicious!

  • katiesue28 on March 30, 2026

    This was good, but felt like it needed something more. Maybe some lemon zest in the cream and a squirt of lemon juice to finish it? I also would decrease the number of eggs.

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

  • 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.

  • 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.

• 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

• Sautéed cabbage with Gruyère and jalapeños

  • lholtzman on September 15, 2020

    I’ve made this recipe multiple times. It’s a really yummy and comforting way to use up cabbage. I’ve halved the recipe and used with different (but similar to gruyere) cheeses. The recipe is super fast, easy, and addictive.

  • 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.

• Roasted butternut squash with lime and hazelnuts

  • Dinovino on May 02, 2024

    Yum !. Leave the skin on foe xtra flavour and texture.

  • KevinSeattle on October 18, 2020

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

• Campari olive oil cake

  • Lsblackburn1 on June 23, 2024

    Very delicious and not too sweet. Served with whipped cream.

• Pain d'epices

  • MyKitchenInHalfCups on January 07, 2026

    I used slightly more of each one of the spices, where it called for citron I used candied ginger. I cut the sugar to 90 grams and used light brown. I used rye and bread flour as called for in the recipe. This is the best gingerbread I’ve ever had. Excellent. Absolutely make this again.

• 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.

• Meyer lemon tart with olive oil and fleur de sel

  • kkmatti on November 03, 2025

    Really good. Served with Maldon salt and creme fraisch. The crust reminded me of a shortbread. Note: this didn’t taste great the day of - it needs to sit in the fridge for 8 hours to properly set

• Peach cobbler Tatin

  • pattyatbryce on August 16, 2025

    Very easy and looks stunning. Probably underbaked it a tad, so want to err on going the full amount next time.

• Jam-filled sablés

  • 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.

  • Lsblackburn1 on December 14, 2022

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

• 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.

• Lemon verbena ice cream with candied lemon

  • lholtzman on August 21, 2025

    I grew Lemon Verbena in my garden this year, mostly for this recipe. It’s such a good ice cream. I would even make it without the candied lemon peel.

• Darkest chocolate sorbet

  • breakthroughc on July 08, 2025

    This is decadently good. So rich and intense. My texture was a little grainy, so I would definitely strain it next time. Great vegan or non dairy dessert. It is so rich and intense you can only eat a small amount which in my case is a good thing.

• 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.

• 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