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Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan

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Notes about this book

  • Foodelf on January 13, 2013

    I made Braised Cardamom-Curry Lamb which was a big hit at my house. This is one of those recipes that you may take in several directions. It can be a little spicier (although, the complex flavour hits from the cardamom & curry are lovely), it can be fruitier depending on the type and quantity of apples and/or figs. This one will be added to my favourites.

  • Julia on June 06, 2011

    What a gorgeous book and very "cookable". Try the Chicken, Apples and Cream a la Normande, delish on a cool fall eve, pg. 218 or the M. Jacques' Armagnac Chicken pg 204 also delish. I'm looking forward to delving further into this book.

  • Breadcrumbs on June 04, 2011

    Rec'd this book as a gift and came to appreciate it when it was selected as Cookbook of the Month on Chowhound. Most of the dishes I tried from this book were terrific and overall, the book exceeded my expectations. Recipes produced beautiful, tasty food that everyone enjoyed. I'd happily recommend this book to anyone looking for a reliable book of tried and true recipes.

Notes about Recipes in this book

  • Cheeze-it-ish crackers

    • Foodelf on April 13, 2013

      These crackers practically caused a stampede at my office, someone asked me if he could place an order. They are so easy and the result - highly addictive and delicious. I made mine quite small which worked well, but for those who don't like to roll out dough, it could be rolled, tube-like and sliced into discs after chilling. I would be a little more generous with the Aleppo pepper next time. I also reviewed these crackers over at the EYB Cooking from Your Books thread in the Forums.

    • smtucker on December 21, 2013

      Delicious! Used 5 1/8 oz of flour and the suggested 1/8 teaspoon of Aleppo pepper. Agree with Foodelf that more pepper would be a good thing. Gruyere cheese from Costco, not the cave-aged. Baked in 17 minutes. Used a cookie sheet for even browning on parchment. Worked well.

    • twoyolks on November 27, 2015

      These were very good and quite reminiscent of cheez-its but even better.

    • stef on November 21, 2015

      I'm having a couple right now with Beaujolais nouveau. Added a little more cayenne pepper as suggested. Making them for new year's eve

  • Mustard bâtons

    • DianeKirkland on May 30, 2011

      I made these to the point of freezing for my mother (85) for her bridge club and they were a great hit. All she had to do was paint on the egg wash and sprinkle on the poppy seeds and bake. I used Dufour puff pastry which is made with butter.

    • twoyolks on December 01, 2015

      I didn't care for these. The mustard flavor was too strong and sharp and overwhelmed any flavor of the puff pastry.

  • Paris mushroom soup

    • ComeUndone on January 07, 2011

      Great recipe for a creamy mushroom soup free of dairy. The salad garnish really adds textural interest. http://wscwong.typepad.com/dessert_by_candy/2011/01/paris-mushroom-soup.html

    • Laura on December 27, 2015

      Pg. 72. This soup has been on my To Do list for years and yet somehow I'd never gotten around to it. I finally did and it made a lovely starter for Christmas dinner! I followed the directions exactly and it proved to be a simple, straightforward and relatively quick recipe. It's not the prettiest soup, kind of a dull brown color, but the taste is sublime.

    • adrienneyoung on June 23, 2012

      This has turned into one of the recipes I cook most from this cookbook, and this cookbook has turned into one I love most so...

    • adrienneyoung on October 16, 2011

      Definitely a keeper for me. Lovely flavour, lovely silky texture. And a great soup for winter, when there aren't that many interesting local veg to play with. Also, as noted below, quite healthy!

  • Vegetable barley soup with the taste of Little India

    • Melanie on April 29, 2014

      We thought this was delicious - different from most barley soups. Substituted turnip for the parsnip and upped the spices. We used water (not stock) and used the chilli flakes (optional) which provided a good level of heat.

    • Laura on October 29, 2014

      Pg. 89. This was very good! I made it with vegetable stock and substituted 2 turnips for the parsnip. I thought the spice amounts as written in the recipe were exactly right -- I did not feel the need to increase them. The amount of barley was too little, I think. It barely showed up. In future, I would either increase it, or eliminate it altogether. Addendum: On the day after I made this the barley had absorbed significantly more liquid and was very much present in the soup rather than invisible like the day before. There was still plenty of broth as well. So, in future I would plan to make this the day before I wanted to serve it.

  • Mozzarella, tomato, and strawberry salad

    • DKennedy on September 10, 2012

      Perfect as written.

    • britt on June 23, 2011

      I agree. This is good. I did find pink peppercorns and was surprised that they have a subtly rose/floral + peppercorn flavor. I did not use any vinegar as the strawberries were perfectly ripe and flavorful.

    • L.Nightshade on May 22, 2011

      I deviated from the recipe in a couple ways. I could not find pink peppercorns, and I had run out of raspberry vinegar, but I happened to have a small bottle of raspberry puree with red and green peppercorns. I used a very tiny dash of that, which was rather sweet, so I added a tiny dash of red vinegar. Dorie says the dish should be made just before serving, but I tossed the tomatoes and strawberries with the other ingredients, and let the flavors meld for a short time. I love strawberries in salads, but haven't paired them with tomatoes before this. What a stellar combination. These flavors tickle every bud on the tongue map. This one definitely goes in my do again list.

  • Gérard's mustard tart

    • Kojak on December 06, 2016

      The name scared me. It shouldn't have--the mustard is subtle. It was divine.

    • bching on February 27, 2017

      See discussion of this recipe here: https://dinersjournal.blogs.nytimes.com/2010/10/21/the-bakers-apprentice-mustard-tart/?_r=0

  • Crab-avocado "ravioli"

    • blintz on May 07, 2013

      My avocados were much too ripe to slice into the "ravioli" sheets, so I just diced them and placed the crab on top. The crab salad itself is delicious, and due to the lime, a bit ceviche-like in taste. I used fresh raw Maine crab meat.

  • Roast chicken for les paresseux

    • HeatherT on January 16, 2011

      Simple, but I love the addition of the bread on the bottom of the pot. A staple weeknight meal.

    • Delys77 on October 17, 2011

      This is simple to put together and yields a flavorful peasant style dish. I personally wouldn't bother with the bread as it gets a bit soppy. I put a bit of the roasted garlic in to my pan gravy. The veggies are very nice. With a regular 3 lb chicken this serves 3.

    • lhkelsey on November 25, 2013

      I love this recipe. I add 5 or 6 drumsticks to the pot as well to serve to the kids. Delicious

  • Hurry-up-and-wait roast chicken

    • FVarin on September 17, 2012

      Such a simple recipe but chicken was so tasty and moist. Everyone loved it!

  • Chicken b'stilla

    • LisaR12 on February 03, 2013

      Very tasty well worth the effort

  • Short ribs in red wine and port

    • Delys77 on January 02, 2013

      Pg. 254 I modified this recipe a little as I couldn't find any bone in short ribs. I went with the same amount of all the ingredients, but substituted 4 lbs of boneless short ribs for the suggested 9lbs of bone in. I braised for 2 hours, then broiled the pieces I had removed from the sauce for a few minutes at the end. Essentially I skipped the one hour of uncovered braising. The meat was tender, but still held its shape, and was still very juicy. The sauce was delicious (thickened it a little bit) and the two together made for delicious comfort food that was still impressive enough for guests.

  • Hachis Parmentier

    • L.Nightshade on May 22, 2011

      I used a chuck roast, and Italian mild sausage. I chopped the vegetables and kept them with the meat. I used cave-aged gruyere on top of the riced and creamed potatoes. As blue room states, this dish does require quite a bit of kitchen time when started from scratch. We thought this dish was pretty tasty comfort food. Not something I'd ever serve to guests, but great for family. It would be a handy dish to throw together when you already have something like leftover pot roast, instead of starting the meat from the raw, uncut state. I remembered seeing this online somewhere, plated in rounds. It may be hard to see, but I cut each serving with a large tomato can. Mr Nightshade had three helpings, so I guess that makes it a hit. Definitely a satisfying, wintry supper.

    • Delys77 on December 16, 2011

      I went with the ground beef suggestion from bonne idee and this worked out really well. The thyme and garlic add just the right note, plus I added parsley and chives which really brought out the flavor of the meats. I went with just milk for the potatoes and they were just fine. For my Pyrex pan I we t with a recipe and a half and it made a good six servings. Great family comfort food.

    • chawkins on October 07, 2015

      Did not have an hour and half for boiling the beef, so went with the quick version from the bonne idee using 93% lean ground beef and hot Italian sausage. Also added the onion, carrot and celery that were supposed to boil the beef with in the ground meat mixture together with garlic, thyme and a copious amount of parsley. Also use Jarlsberg instead of suggested Gruyere/Comte/Emmenthal.

    • JKDLady on September 08, 2015

      I made this exactly as written, including using cube steak, which I have never used for. I did not add the bouillon because we like our foods with less salt. I did serve this to company, and they went back for seconds. I would rate this a 5+. I thought the butter and cream in the sauce made it a more special/richer dish. I served this with sautéed Swiss chard. Truly a note worthy meal. Yes, it does take time to make, but it can be made in stages with the final cooking of only 30 minutes. Definitely a winter dish.

    • MollyB on January 30, 2017

      Great winter comfort food. I just made it for the first time from scratch, using cube steak and adding in some of the vegetables leftover from simmering the beef. I topped the potatoes with Manchego instead of Gruyere, as that was what I had on hand, and it worked well. I've previously made the quick bonne idee version with ground beef, and that was really good, too. But the full version has a greater depth of flavor and the texture was a little more interesting; worth doing if you have the time and ingredients. Served it with roasted broccoli, which was a good match.

    • TrishaCP on September 19, 2011

      I made this with lamb stew meat, and lamb merguez sausage, which had just the right note of spicy. I don't think the butter was really needed inside the potatoes, but definitely put some on the top to help with the browning- the browned crust is the best part. I also omitted the cream to no ill effect.

  • Coconut-lemongrass-braised pork

    • amraub on December 12, 2012

      I was surprised by how subtle the spices in this were. Maybe I cooked it too soon after a month of Indian cooking!

  • Spice-crusted tuna

    • Delys77 on October 17, 2011

      This comes together very easily and makes a nice little spice crust. I think you should go lighter on the cooking time, maybe half as long.

  • Tuna confit with black olive tapenade and tomato salsa

    • L.Nightshade on May 22, 2011

      I put the tuna in to marinate in the morning, and finished up the dish and the sides after work. The tuna marinates in a mix of preserved lemons, sun-dried tomatoes, garlic, spring onions, celery, parsley, thyme, rosemary, fleur de sel, red pepper flakes, lemon zest, lemon juice, and olive oil to cover. My tuna steaks were arranged to fit exactly into a loaf pan, so I didn't require the full cup of olive oil to cover them. After marinating, the tuna is slow baked (at 225) for an hour, covered in plastic wrap or foil. I didn't do any checking just took it out after an hour, which was perfect. While it was cooking I made the salsa. This was a great dish, we were extremely happy with the flavors. It's a different way to prepare tuna, and I loved the taste of it with the salsa and tapenade. Smaller servings of this dish would also be wonderful for a first course in a multi-course dinner.

  • Asparagus and bits of bacon

    • Delys77 on October 17, 2011

      Very nice side dish, with great combination of tartness and savouryness.

    • twoyolks on June 16, 2015

      The asparagus flavor is very subdued as its only blanched. The flavors are good but don't really elevate the asparagus.

  • Corn pancakes

    • Senkimekia on December 16, 2011

      Super fast and quite tasty accompaniment to make when short on time and cupboard ingredients. The variation ideas one could come up with on this are endless.

  • Endives, apples, and grapes

    • DKennedy on November 21, 2013

      I quite liked this combination but Dave put it in the do not make again category. It would manke an especially good meal eaten on a porch with a view.

  • Swiss chard pancakes

    • L.Nightshade on May 22, 2011

      I made a miniature version of these. I used a much smaller amount of oil in a non-stick pan. Even so, they absorb quite a bit, and still required blotting on paper towels. I started out doing five to the pan, ended up doing seven and eight. I just used a scant 1/8 cup per pancake. The browning, however, is not as even with less oil in the pan. I pureed some roasted red peppers and chopped up some peppadews, mixed them with a spoonful of sour cream, some lemon zest and a bit of piment d'espelette. Just a little shot of color and spice. I love these! All the tastes come through, fresh and green, and enveloped in the rich tasting batter. I'm kicking myself for only making half a recipe. I wish I had a big stack of them sitting in the fridge.

    • hsteel on October 30, 2015

      I wasn't in love with these. I have a Vitamix, so I think my chard and herbs got a bit too blitzed so I ended up with a very thin green batter, which turned into very thin, very green pancakes. I think next time I'll just chop up the herbs and chard in the processor and then incorporate them with the batter. I also think I may have under-seasoned. Hard to tell if you don't want to taste the raw batter.

    • MollyB on December 19, 2013

      This is a great--and flexible--recipe. I've varied the herbs, made it without shallots, swapped out the Swiss chard for kale, and it always turns out well. Even my vegetable-averse 2-yr-old likes them. The pancakes are very good leftover.

  • Brown-sugar squash and Brussels sprouts en papillote

    • L.Nightshade on May 22, 2011

      Brussels sprouts are tossed with butternut squash cubes, chopped peeled apples, olive oil, salt and pepper. They are topped with a little bit of brown sugar and fresh sage leaves, and cooked in aluminum foil. As I see it there were two problems with cooking in packets. It's a much bigger deal to check for doneness when you have to open or slit the foil. And the contents tend to produce liquid and consequently steam themselves. In the 25 minutes written, our vegetables were very overcooked. The sprouts were a greenish grey, the apples were mushy, even the squash was slightly overdone. I did like the flavor combination, I would do it again, roasting the same ingredients in an open dish, so they would brown and caramelize a bit.

    • twoyolks on March 28, 2016

      I did not care for this at all. The vegetables basically steam and overcook. There isn't any added flavors except for the vegetables nor is there any caramelization. The Brussels sprouts in particular were not appetizing.

  • Roasted Jerusalem artichokes with garlic

    • L.Nightshade on August 01, 2012

      Just a simple roasted vegetable dish: peeled and quartered J. chokes are tossed in olive oil, sliced garlic, thyme, rosemary, salt, and pepper. Dorie states sprigs of herbs, which sounds like you should add in whole sprigs, but I took off the leaves and tossed them. This cooks for 35 to 45 minutes at 400. I cooked it at 425 as I had a J.O. chicken dish in the oven at the same time, so it was done in the shorter time. I deviated slightly from the recipe by adding a few quartered radishes into the mix. The vendor at the farmers' market said that roasted radishes where the "latest thing." Who knew? Anyway, it was quite nice, if not earth-shaking. A different use for both J chokes and radishes, which now may be going into some of my regular roasted vegetable dishes.

  • Classic madeleines

    • elizabethzvolpe on November 03, 2014

      http://www.thekitchenchronicles.com/2014/01/01/happy-new-year-and-madeleines/#more-18

  • Top-secret chocolate mousse

    • Emily Hope on December 03, 2010

      Deep chocolate flavor and not as heavy as many mousses because there isn't any cream in the recipe. A great recipe for a last-minute dessert, though I do like to leave it to chill for a while in the fridge if there's time.

    • Jane on March 15, 2016

      I was in a rush when making this so I maybe added the egg yolks when the chocolate was a bit warm as it became very solid. Though the reviews on bonappetit.com suggest it also seizes when the chocolate is cool. To get it smooth I had to really whisk in the egg whites rather than folding so I lost a lot of the volume (it now served 3 rather than 4). Tasted good but probably not as fluffy as intended.

  • Marie-Hélène's apple cake

    • Jane on October 06, 2014

      I've been meaning to make this for ages, given that it's the most reviewed recipe on EYB. I'm embarrassed to admit I didn't take note of what everyone said about cooking it longer - my cake was nicely golden and a cake tester came out clean after 60 minutes so I thought it was good. But when we ate it (at room temperature a few hours later) the center was definitely under-cooked. I will make it again as I liked the flavors and the fact it's more apples than cake. I used 4 different apples as suggested which I think helps the flavor. I served it with cinnamon ice cream from David Lebovitz's Perfect Scoop. Lovely fall dessert.

    • DKennedy on September 10, 2012

      Love this cake. I've made this more times than any other dessert recipe. I like to brown the butter for more depth of flavor. Also, better when increase the cinnamon ratio and a dash of lemon zest, but only a dash.

    • ComeUndone on November 08, 2010

      Great flavour and tremendously easy. Reminds me of clafouti. http://wscwong.typepad.com/dessert_by_candy/2010/10/marie-h%C3%A9l%C3%A8nes-apple-cake.html

    • HeatherT on January 16, 2011

      Thought I put it together incorrectly because there is just enough batter to coat the apples, but it came out great. Will make again and again.

    • vinochic on December 15, 2011

      As others said, bread pudding like, easy to make, not too sweet. Probably needs more cooking time then recipe states though (I baked for 60 minutes and it was slightly underdone). Nice with creme fraiche!

    • sideshoes on November 02, 2010

      Baked for about 20 minutes longer than recipe called for. Bread pudding like. Excellent.

    • Emily Hope on December 03, 2010

      Very simple to make with excellent results--probably wouldn't serve at a dinner party because of its simplicity, but great for brunch/tea.

    • L.Nightshade on May 22, 2011

      I've made this cake twice now, the second time was an experimental version. This recipe is frequently posted online so I won't go into details. The experiment I did with the second cake was making it gluten-free. Since the cake is pretty flour-poor and fruit-rich, I thought I had a good shot of making something edible. I think gluten free flour takes longer to cook than wheat flour. Even after adding additional baking time the cake was a little pudding-like. But very tasty. The cake made with regular flour baked well in the allotted time. I really like that this cake calls for four different types of apples. I used a Braeburn, a Honeycrisp, a Pink Lady, and a Jazz. I had my own little apple tasting as I was chopping, the differences are amazing: sweet, tart, sharp, rich, etc. Mmmm. And you can really taste the different flavors in bites of the cake. Next: I want to try this same cake recipe with fresh peaches.

    • Astrid5555 on September 29, 2012

      Excellent and easy. Needs 15 minutes longer to bake than stated in the recipe. Will make again!

    • mfto on January 27, 2012

      p432 I should have baked this longer than 60 minutes. The apples were slightly crunchy but that is not why I will not make this recipe again. I followed the recipe exactly using rum and vanilla and three different apples. I wanted to add cinnamon but decided to see if the flavor was good as written. The cake looked beautiful but there simply was not enough flavor. I hoped it would improve overnight, but no luck. It is possible that my apples were the problem. I do think the juice of a lemon might help perk things up. If you do decide to try the recipe, go to the following link for tips on preparing a springform pan. It works. http://wscwong.typepad.com/dessert_by_candy/2010/10/marie-h%C3%A9l%C3%A8nes-apple-cake.html

    • cpauldin on October 20, 2010

      Took about 75 minutes to bake- almost like a bread pudding consistency- extremely quick to throw together with impressive results.

    • JoannaV on October 19, 2010

      more apples than cake - very good

    • Aggie92 on February 02, 2011

      Delicious recipe. Loved it the first day when the cake was just a little crusty. I used honey crisp apples and they were sweet. Next time I will use all Granny Smith or a mix of Granny's and another apple.

    • Avocet on November 07, 2013

      This did need to bake longer than 60 minutes. Perhaps baking it in a 9" pan and cutting the apples in smaller pieces would be a good idea. I'm going to cut back the butter a little next time. Raisins would be a good addition.

    • meggan on January 14, 2013

      I agree with the other reviewers that this needed to bake for more time. The cake was simple and delicious and I was happy to have something other than the obligatory apple/cinnamon combo.

    • chawkins on September 11, 2012

      Great dessert for people with diabetes as it is not too sweet with mostly apples and very little batter.

    • stockholm28 on November 01, 2015

      I like this cake and have made it several times. It is delicious right out of the oven. This cake is more apples than cake. I used a 9 inch springform as I don't have an 8 inch so the cake came out thinner than is shown in the picture. My apples were quite large and the batter just barely coated them so the cake, although done, came out quite wet I really like the rum with apples.

  • Coconut friands

    • chawkins on February 15, 2013

      Very good. Dorie said they can be made by hand in minutes by whisking ingredients together. I started out with a balloon whisk, but the dough was so stiff, it formed a ball inside the whisk, I had to switch to a Danish dough whisk to finish the job. I may try the stand mixer with the paddle attachment next time.

  • Curried apples

    • krobbins426 on January 18, 2013

      Gave a light curry flavor, not overwhelming, but a nice complement to the fruit. I added two small sweet onions. We ate this as a side dish rather than in soup.

  • Asparagus soup

    • Delys77 on October 17, 2011

      This soup is based on an asparagus stock instead of chicken stock, as a result the soup has a potent asparagus flavour, but this is a good thing. Quite light and very aromatic because of the various members of the alium family that went into the pot. Overall a very nice celebration of asparagus.

  • Spur-of-the moment vegetable soup, aka stone soup (the carrot version)

    • Laura on December 14, 2014

      Pg. 74. This soup had wonderful flavor! For such a simple preparation, the soup was absolutely delicious! I followed the basic recipe, sauteed the vegetables with butter only, used both rosemary and thyme, and pureed the soup until it was totally creamy. I thought the thickness was exactly right and did not feel the need to add more broth. The soup was a lovely shade of orange. I topped it with some minced rosemary and grated parmigiano reggiano -- a drizzle of olive or walnut oil would be nice as well. This soup is so healthy, simple to prepare, and beautiful -- I will be making this again very soon, probably with some of the other suggested vegetables.

    • br22 on September 06, 2014

      I really love how light yet flavorful this soup is. Have made it many times and always follow the author's ingredients and technique. Perfectly seasoned.

    • Delys77 on October 17, 2011

      Nice technique for when you have sparse veggies

    • twoyolks on February 25, 2016

      The soup was bland. It didn't take on any of the flavors of the vegetables. I will note that I used vegetable stock in place of chicken stock.

  • Pumpkin-Gorgonzola flans

    • L.Nightshade on May 22, 2011

      I have been dying to try these flans. I made them for a first course last night, part my first COTM menu where every dish disappointed! The flan is made with 15 ounces of canned pumpkin, 3 eggs and one yolk, 1/2 cup of heavy cream, salt and pepper. The ingredients are whirred in a blender, poured into ramekins and topped with crumbled gorgonzola and toasted walnuts. They are baked in a water bath for 35 or 40 minutes. Too much egg or cream, or too much whirring. Too flan-y (light and mousse-like) to stand up to the gorgonzola and walnut. I'd like to make them again, but make the pumpkin denser, like a savory pumpkin pie. Mr Nightshade suggested that we just mash up a sweet potato and bake it topped it with gorgonzola and walnuts. Oddly, I did like these a little more on day two.

  • Quiche maraîchère

    • bching on February 26, 2017

      One of my favorite Dorie Greenspan recipes. As Stockholm 28 notes, it's mostly veggies; there's just enough cheese and custard to bind it together. You can use just about any combination of veggies. I followed the recipe except for one substitution--I used a poblano pepper instead of the red bell pepper called for--and it was delish! Cut all the pieces at once, before the cheese topping firms up. It's messy to cut once it's cool.

    • stockholm28 on May 13, 2014

      Good. This is different from most quiche in that it is mostly vegetables with just a small amount of egg and cream to bind it. The cheese is sprinkled on top near the end.

  • Tuna-packed piquillo peppers

    • L.Nightshade on May 22, 2011

      I used leftover tuna steaks from the confit instead of canned tuna. I just broke the steak up with a fork and added the other ingredients. I did put this under the broiler to heat up briefly, but I think it would also be good at room temperature. I added a little dab of the preserved lemon/sundried tomato/onion mixture from the tuna confit on the side of the peppers. A nice little tapa dish with strong, compelling flavors, plus those little stuffed peppers are pretty darn cute.

  • Chicken tagine with sweet potatoes and prunes

    • adrienneyoung on December 14, 2013

      Ok, but not spectacular. I'm hoping it improves with a little sit in the fridge overnight...

    • mfto on January 27, 2012

      p 212 We loved this tagine made in a clay pot on the gas burner using a difuser as a precaution. Didn't have star anise. Only one star anise point is required. I also forgot the optional toasted chopped walnuts for serving. As Dorie says the resulting liquid in the cooked dish is a jus, not a sauce. It is very, very flavorful and I served with couscous. Dorie also suggests serving with quinoa or rice. Addition: I made this again in spite of the fact that I had no sweet potatoes. Instead I substituted russet potatoes but add a sliced apple for sweetness. The apple was delicious. Think I will add it even if I have sweet potatoes.

    • vickster on December 28, 2015

      We really liked this. Just the right amount of spices. Some Moroccan type recipes have too much cinnamon for my taste, but this was just right. And I love Saffron. Definitely will make again.

    • chawkins on December 10, 2013

      Wow, what a wonderful one-pot meal for a wintry night. I served it by itself, without the suggested couscous or quinoa, as I felt the sweet potatoes provided enough carbohydrates. I thought I had prunes but they turned out to be dried cherries, so that was what I used, substituting 3 cherries for each prune called for, Will definitely make this again.

  • Chicken breast diable

    • Cappaert on December 28, 2015

      I did half Dijon mustard half grainy stone ground and it was fabulous!

    • L.Nightshade on April 13, 2011

      Chicken was tender and moist. I thought the sauce was very flavorful, mustardy, of course. I liked it quite a bit for a quick weeknight dinner, and I'd do it again. Just served it with roasted broccoli, couldn't be easier!

    • Delys77 on October 17, 2011

      This was so simple and delicious. Very nice tang to the sauce, but be very careful of the salt. This is also very quick, but nice enough for company

    • Yildiz100 on November 26, 2016

      Good, but maybe not worth a repeat. I just cant get excited about sauteed chicken dishes. If I change my mind, I will try reducing the mustard a bit and adding a bit more garlic.

    • Breadcrumbs on April 13, 2011

      p. 217 Quick & delicious, great for a weeknight, what’s not to like about this yummy dish!? I’d hoped to make this w my grainy Dijon but decided against it when I did a taste test and found it to be too strong tasting. It had been in the fridge for about a year now so I decided to toss it and go w my plain (and very fresh) Dijon! Thanks roxlet for the head’s up on the mustard. I upped the ante w the garlic and used 2 (pretty hefty) cloves. My breasts were HUGE so I browned them on the stove and finished them in the oven at 325. Photos here: http://chowhound.chow.com/topics/775862#6457907

  • Beef cheek daube with carrots and elbow macaroni

    • porterbl1 on January 27, 2011

      I made this with the chuck roast substitution and we adored it. Very flavorful.

    • DKennedy on January 11, 2011

      Beef cheeks leech a gelatinous fat that is very off-putting. Yuk!

  • Roasted salmon and lentils

    • Breadcrumbs on April 06, 2011

      p. 300 This happens to be one of my favourite dishes so I looked forward to trying DG’s version. Though this is a simple preparation, the results were delicious. I have no idea what value the first boil and rinsing of the lentils adds but somehow this dish was tastier than our usual salmon and lentils dinner. I’d definitely make this again; we both loved it.

    • Yildiz100 on November 29, 2016

      Really delicious recipe that will go into our regular week-night rotation. I soaked the lentils in the morning to try to speed cooking since I would be making this after work, and so I omitted the boil and rinse step. I also omitted the clove. We had three small filets of salmon, not one large piece, so I wasn't really sure how to modify the baking instructions. I did bake at a lower temp of 430. That took longer than expected, and I should have put it in the oven earlier, before the lentils were cooked through. Other than that, we followed the recipe pretty closely. I was skeptical about the amount of broth added to the lentils at the end, but it was the perfect consistency.

  • Garlicky crumb-coated broccoli

    • smtucker on November 12, 2016

      Delicious. Used local farm broccoli and garlic. Homemade ciabbata bread crumbs.

    • Delys77 on October 17, 2011

      Added a little bit of lemon juice to up the tang. Overall very nice side with good flavour, interesting texture, and healthy.

    • Yildiz100 on July 04, 2016

      The broccoli caused the crumbs to get soggy for me. Next time I would sautee the broccoli then add crumb mixture once sure any excess moisture is gone.

    • Breadcrumbs on April 13, 2011

      p. 334 Scrumptious. Simple. Super-quick to make! We loved this side dish. This is easy to pull together, perfect for a weeknight meal. DG notes you can also steam your broccoli in advance if you wish . . . another plus, especially if you were serving it to guests and wanted to minimize your mealtime prep work. I love make-ahead recipes like this and have a separate bookmark for them in EYB now. We really loved this, nothing revolutionary here just some good quality, simple ingredients that come together to make a delicious dish. I can’t wait to make this w locally grown broccoli or even other greens in the summer months. Photos here: http://chowhound.chow.com/topics/775863#6457917

  • Lemon barley pilaf

    • Laura on May 30, 2011

      Pg. 383. We really liked this! It's quite simple and made a nice accompaniment to roast chicken and green beans with lemon. One tip: The recipe calls for 1.75 cups of chicken broth and .5 cup of water to be added to the barley. Not all of the liquid was absorbed, even though the barley was fully cooked. In the future, I would omit the 1/2 cup of water. And I will definitely make this again.

    • Delys77 on February 08, 2016

      I will chime in and say that this is quite good and very easy. Surprisingly I was also worried about the amount of water but I had to let it rest for closer to 15 minutes and by the time I served it was actually just right. On the whole a great, healthy and simple side. The only change I made is I went with olive oil instead of butter.

    • Jane on September 10, 2014

      A flavorful side dish that requires little attention once simmering away. I liked the addition of finely diced carrots and red pepper at the end. I agree with the other 2 notes that there is too much liquid - skip the water.

    • Melanie on July 14, 2014

      This was a nice and simple recipe, will definitely make again - very easy to have this simmering away while tending to other things in the kitchen. I used vegetable stock and water and thought there was plenty of flavour in the finished dish. Served with the Ottolenghi chickpea saute for work lunches, holds up well with reheating. (I forgot to check here for comments before making but agree with Laura's comment below, the suggested quantity of liquid is a tad too much)

  • A more authentic garbure

    • DKennedy on March 10, 2014

      Made this tonight up to the point of adding the sausage. I really love the way it tastes before adding the sausage, so I will batch test the addition before adding it the rest of the pot. Used boar stew meat for the pork and 2 chicken legs (leftovers) in place of the duck legs.

    • twoyolks on December 11, 2016

      I made this with duck confit and some pork belly (omitting the garlic sausage). I found that the vegetal flavor dominated in the broth. The cabbage completely disintegrated into the broth. I added a little bit of red wine vinegar at the end which helped to round out the flavor in the broth.

  • Lemon-grilled chicken breasts

    • Breadcrumbs on April 03, 2011

      Lemon-Grilled Chicken Breasts – p. 137 Nothing ground-breaking but a tasty, solid recipe. DG suggests pounding boneless, skinless breasts to a 1/3 inch thickness however I find that breast meat tends to dry out too easily on the grill so I decided to grill our monster breasts (about 12oz each) as is to preserve as much of their moisture as possible. To DG’s suggested marinade of lemon juice and olive oil I also added some dried oregano and, fresh garlic. Breasts marinated over night and were grilled the following afternoon. This is a fairly basic recipe and prep but since it was in the book, I figured I’d report on it. I did cut into the chicken to give it a taste and it really turned out beautifully. I seasoned w S&P just prior to grilling. Nice subtle lemon flavour, lots of garlic and a little whiff of the Mediterranean w the oregano. Photos here: http://chowhound.chow.com/topics/775862#6436263

  • Spaghetti and onions carbonara

    • Breadcrumbs on April 05, 2011

      p. 153 - I simply couldn’t imagine this dish w steamed onions so instead, I melted some butter in a large pan and slowly caramelized the thinly sliced onions then set-aside for later. I also chose to cook the bacon ahead used the bacon fat as a base for the sauce in place of the 1 tbsp butter DG suggests. (this also saved dirtying another pan!!). Though DG mentions that when Michel Richard originally created the dish he intended the onions to replace the spaghetti in an original Carbonara, we took DG’s Bonne Idee from the side-bar and decided it would be tasty over spaghetti. A quick and delicious meal, especially if you prep the bacon and onions ahead. The sweetness of the caramelized onions is what took this dish from good to great in our books.

  • Pork à la Normande

    • vickster on December 04, 2016

      Very "gourmet" for little effort. I used 2 large pork steaks.

  • Tzatziki

    • Breadcrumbs on April 03, 2011

      p. 24 - Excellent. Nothing especially unusual in terms of prep though DG does suggest that you finely cube the cucumber vs grating it. The ingredients also are standard w the exception of the 1tbsp of extra virgin olive oil that DG calls for. She suggests you add equal amounts of dill and mint whereas I chose to do a 3:1 ratio of dill to mint. I picked up some wonderful, super-thick Greek yogurt at a fabulous Persian market I discovered during Arabesque month so, no draining required. DG has you mix all ingredients together once the cucumber has drained for 30 mins whereas I prefer to mix all the ingredients except the cucumber together to allow the garlic flavour to develop and then I just stir in the well-drained cucumber right before serving. This was good, as we expected it would be. I’d skip the evoo next time as I didn’t feel it added anything.

  • Tuna rillettes

    • Bloominanglophile on November 01, 2015

      Per Greenspan's suggestion, I made this spread not as an hors d'oeuvre, but as a sandwich filling for lunches. Very nice with the suggested lettuce and tomato on toast! I used the full amount of cream suggested, but want to try it with crème fraiche next round.

  • Provençal olive fougasse

    • Zosia on June 04, 2015

      Great flavour and texture due in part to the overnight rest of the dough in the fridge. The dough was easy to make but so wet that the paddle attachment on my stand mixer was far more effective at kneading it than the dough hook. I used half whole wheat bread flour.

  • Creamy cauliflower soup sans cream

    • vickster on January 25, 2015

      Very good, thick and creamy soup without any dairy. But next time I am going to only add 4 cups of stock as other person noted so it is thicker and has more cauliflower flavor.

    • L.Nightshade on May 22, 2011

      Onion, garlic, celery and fresh thyme are sauteed (I used only olive oil, Dorie calls for half butter) and they sweat for 20 minutes. Then cauliflower and chicken stock go in to simmer for another 20 minutes. While the recipe called for six cups of stock, I added only four. When I make pureed soup I start with less liquid. I like a thicker soup, and stock can always be added later if needed. When the cauliflower is soft, the soup is pureed. I used an immersion blender which is said to be less than ideal, but the texture seemed fine. Dorie offers several possible toppings for the soup, I chose a little bit of sour cream and a little bit of caviar. That is another reason I didn't want the soup too thin, I didn't want a plop of caviar to just sink to the bottom of a bowl of liquid. I thought this one had a very nice flavor, and a creamy mouth feel without any cream.

    • Delys77 on October 17, 2011

      She is right, somehow tastes creamy without any cream. Great flavour, very simple to put together and a great use of vegetable you don't often eat. Also very low calorie

    • Yildiz100 on February 04, 2015

      My cauliflower was huge, so I definitely needed all 6 cups of liquid or it would have been too thick. Its not bad but needs something for some texture. Maybe croutons? I do think this one was better than the Cooks Illustrated version. Less work too! I tried one bowl drizzled with olive oil, and one bowl sprinkled with sharp cheese. I usually love things topped with olive oil but I didn't feel like the flavor worked here. The cheese topping was great though.

    • aeader on October 10, 2014

      Very nice texture and flavor and I liked that it was very healthy (minimal fat and no dairy). Used the immersion blender and that worked fine. Definitely benefits from one of the toppings/add-ons that she suggests. Would make it again. Put half in the freezer for later and haven't taken it out yet, but I expect it to freeze well.

    • Laura on October 27, 2014

      Pg. 68. I made this today for lunch and really liked it. It was good comfort food. It's very simple and quick to prepare and really healthy. I used the full 6 cups of chicken stock and pureed the soup in my Vitamix -- it turned out really thick and creamy. For a topping I drizzled the soup with a bit of walnut oil and that was a really fine addition. I prefer a couple of other cauliflower soups I make (see links below), but this is the simplest and I would gladly make it again. Other cauliflower soups I like even more: http://www.eatyourbooks.com/library/recipes/1186282/spicy-cauliflower-soup; http://www.eatyourbooks.com/library/recipes/780235/creamy-cauliflower-soup-with-greens

    • adrienneyoung on December 09, 2011

      The celery-celery soup is more interesting, I think. That said, if you have a cauliflower about the place, this is a decent use of it. Simple, gentle food.

    • TrishaCP on November 27, 2015

      This was perfect comfort food-very flavorful. (I thought the thyme was particularly nice here.) Will probably be a repeat given how low in calories it is. I had a monster cauliflower and needed all of the liquid.

  • Jerusalem artichoke soup with parsley coulis

    • adrienneyoung on December 20, 2011

      Ok. Not as good as her celery soup.

  • Spiced squash, fennel, and pear soup

    • Delys77 on October 17, 2011

      Possibly my new favourite squash soup, the fennel and orange are very nice and the pear is much more subtle than the usual apple.

  • Basque potato tortilla

    • Delys77 on October 17, 2011

      Used thyme instead of rosemary and left the garlic in. Ended up having to cook the potatoes for closer to 45 minutes. This was a great brunch dish and better than Mark Bittman's already good version from How to Cook Everything.

  • Gougères

    • chawkins on March 18, 2013

      Excellent. Light and airy and cheesy. I was trying to minimize the number of dirty bowls so I tried to hand whisk in the pot, as I usually did for my cream puff pate a choux, but this made more dough than my cream puff recipe, after 3 eggs, I had to enlist the help of my husband. Next time, I'll use the alternate method of whisking the eggs in in the stand mixer.

    • Yildiz100 on November 25, 2016

      So delicious. Next time I will try with an extra sharp cheddar, or maybe a mixture, to get a tangier taste.

    • stockholm28 on April 20, 2014

      This was the first time I have tried making gougeres. I had no idea that they were so easy. These were excellent. I froze them and they cooked fine. I needed to cook them about five minutes longer than the recipe indicated.

    • JoanN on February 25, 2011

      One of the best gougeres recipes yet; even better than Zuni.

    • mirage on March 16, 2011

      Light texture. I prefer The French Laundry, I think.

    • Bloominanglophile on October 22, 2015

      I made these to bring to an informal neighborhood meet and greet. They tasted fine, but unfortunately they didn't look too impressive (didn't puff as well as they should have). I think our high altitude is to blame, and I need to do some research on altering recipes that rely solely on eggs as the rising agent. Therefore I won't give the recipe a star rating yet.

    • smtucker on March 16, 2012

      Please note that this recipe calls for cheese in addition to the mentioned ingredients. Just pulled some out of the freezer (they have been there for at least four months) and they cooked up perfectly!

  • Sardine rillettes

    • Breadcrumbs on April 03, 2011

      p. 25 Quick, delicious and different; we loved this and will definitely make it again! DG calls for 2 x 3.75 oz cans of sardines. I opted to use just one can for our first go at this dish. DG calls for Neufchatel or cream cheese. Since I had Quark, I chose to use that. This is a case where a specific quantity of citrus juice is not specified. DG calls for juice of 2 limes or, 1 lemon or, to taste. I found 2tbsp to be just right. My rillettes were loose, like a dip and it would have been even if another can of sardines had been added. Perhaps this is partially due to the fact that Quark is much looser than cream cheese. I’d whole-heartedly recommend this dish. It’s flavours far exceed the effort it takes to prepare the dish and it’s a different option to serve dinner guests. I served it w grilled pitas and, an assortment of crackers. Saltines were my preferred option in the end. Do try this; it’s wonderful!

    • RosieB on January 25, 2015

      I made this for a starter with home made foccacia bread. It was easy and delicious. Definately will make again.

    • L.Nightshade on April 13, 2011

      Left the bones in, used neufchatel cheese, juice of one lime only, chives, parsley and dill. I pureed a handful of cornichons with a dash of vodka for sorbet, which was a great accompaniment to the rillettes. A big success, very tasty.

    • jenmacgregor18 on April 07, 2015

      This is good with a variety of herbs. It keeps well for quite a few days. In fact it is better after a little bit of time in the refrigerator to allow the flavors to meld. great starter.

  • Salmon rillettes

    • L.Nightshade on January 24, 2012

      Salmon Rillettes on page 26. While the recipe turns out a tasty salmon spread (a combination of fresh and smoked salmon), it was nothing like the rillettes I've had in France. They always had that rich, embrace your tongue feel that only comes from quantities of fat.

  • Dieter's tartine

    • adrienneyoung on July 17, 2011

      Healthy, probably. But not a standout by any means.

  • Béatrix's red kuri soup

    • adrienneyoung on October 26, 2011

      Similar to my experience with celery-celery soup: on first taste, this is unremarkable. Texture is lovely. Utterly silky. But flavour is not at all interesting yet. I'm going to let it think about itself over a day or two and try again. That seems to make a big difference with the Dorie soups I've made so far. And if THAT doesn't work, in go the roasted chestnuts!

    • bching on September 28, 2016

      I like how easy this soup is to make. I wish the flavor was sharper. It will need my usual doctoring--some vinegar, some hot sauce . . .

    • ComeUndone on November 08, 2010

      Great flavour. Using kuri squash is key as the flavour is incomparable. Love the hint of chestnut. http://wscwong.typepad.com/dessert_by_candy/2010/10/immersion-blender-i-miss-you-so.html

  • Vanilla vegetable salad

    • britt on June 17, 2011

      Good. Not sweet, as I worried it would be, but light and refined. Wish I had tasted a full cross section of the summer squash. Some slices had a funky taste that I didn't detect before serving.

  • Salade Niçoise

    • Breadcrumbs on April 05, 2011

      p. 125 - While DG goes the traditional route and calls for canned tuna in this recipe, we prefer this salad w grilled or pan seared tuna and that’s what we used in this otherwise fairly classic dish.Prep is straight-forward and, I took full advantage of the fact that a number of steps in this recipe can be done in advance. I usually like to use fresh tarragon to finish this dish but I couldn’t get any at the market so I went w the standard chopped parsley. I coat my tuna in olive oil then crust it w salt, pepper and fennel seeds before grilling. In this case I used a stove-top grill pan. We thoroughly enjoyed our very French dinner and the Vinaigrette was very good as well. Nothing new or extraordinary here, just a good, classic dish. We served this w a warm, crusty baguette. Photos here: http://chowhound.chow.com/topics/775860#6442206

    • chawkins on July 18, 2015

      Great salad for a hot summer day. I used romaine hearts rather than butter lettuce, baby bliss potatoes, green beans from the garden and a lemon vinaigrette. Like Laura and Breadcrumbs before me, I also topped the salad with tarragon rather than parsley because tarragon is growing in the garden and parsley is not.

    • Laura on September 03, 2012

      Pg. 125. We've had many Nicoise salads but have never made it at home. This was a lovely use of many items from the farmers market: butter lettuce, green beans, tomatoes, shallots, fingerling potatoes, and eggs. It's also a good do-ahead recipe as much of the prep can be done in advance. I made the Everyday Vinaigrette and used a tarragon wine vinegar and also finished the salad with fresh tarragon rather than parsley. Rather than the usual canned tuna, we had tuna medallions in the freezer, so we grilled those for a very short time and served them with the salad. This was a thoroughly enjoyable summer salad that we'd be happy to make again.

    • louie734 on June 07, 2014

      I have to tinker. We made the lettuce-green beans-potatoes-cherry tomatoes-olives-capers-eggs as directed, but mixed up a Dijon/white wine vinaigrette spiked with Penzey's country French dressing mix, and seared a massive tuna steak crusted with pepper & herbes d'Provence. This was more filling than I expected, and a great warm-weather dinner.

    • wcassity on January 08, 2012

      This is our go-to recipe for Nicoise salad. Very tasty.

  • Gorgonzola-apple quiche

    • stef on December 26, 2016

      Made the quiche lorraine which is on the side of page. Page 157. It was very good, nice and fluffy. My pastry was from cooks illustrated using vodka. It's such a good easy one to make

  • My go-to beef daube

    • chawkins on April 05, 2013

      Very good, My piece of beef was only about two pounds, but I kept everything the same. No parsnip which was optional, so I skipped it. No fresh thyme and running late, did not want to go out to the green house for the fresh rosemary, used 1/2 tsp each of dried and a bottle of my husband's home brewed pinot noir. In the oven for 2 1/4 hours and the beef was tender with just enough sauce left in the pan. Will definitely make again.

    • Delys77 on October 23, 2011

      Pg. 244 Comes together relatively simply and yields tasty results. The parsnip is a nice touch. The only challenge is that the beef does dry out a little which is a common problem with beef during a long stewing. The sauce does compensate for this, my suggestion would be to thicken with beurre manie or a little cornstarch slurry.

    • Emily Hope on October 31, 2012

      This was quite good--had a nice depth of flavor, and the sweetness of the carrots and parsnips balance out the deep flavors of the beef. (Although the parsnips are listed as optional, I wouldn't leave them out, and I probably doubled the quantity to 1 pound.) I reduced the amount of beef by 1 pound (to 2 1/2 pounds), leaving the other quantities the same, and think it could still serve 6. Although the prep isn't complex, it does take a while to sear the beef/cook the onions, plus 2 1/2 hours or so of braising time, so may be better for a weekend meal/work at home day. My only issue was with the amount of sauce left after cooking; although I checked per the recipe at 1 hour in, and the liquid level seemed fine, by the 2 1/2 hour mark there was very little left in the pot, and it was too late to add more. So may need to watch more closely, or add a little more than looks right at the beginning. Served with a fennel/arugula/asian pear salad and mashed potatoes.

  • Mediterranean swordfish with frilly herb salad

    • bwehner on May 03, 2013

      This is my favorite way to make swordfish. The marinade / sauce as well as the herb salad is perfect for the heft of swordfish. Love it!

    • Delys77 on October 12, 2012

      This wasn't a winner for me. The fish is marinated in raw onion, and then sauced with the warmed up marinade. Essentially you are flavouring the fish with raw onion, which for me isn't a good thing.

    • zorra on September 12, 2015

      Found just what I was searching for in this recipe, easy & enjoyable.

    • Jane on September 10, 2014

      Very easy marinade for the fish and a quick sear in a pan. I skipped the onions in the marinade so the flavors were lemon, capers, piment d'Espelette and rosemary. Classic French marinade. I served it with Lemon barley pilaf and Tomatoes Provencal, two of her suggested side dishes.

  • Salmon and tomatoes en papillote

    • Delys77 on October 17, 2011

      This came together so easily and so quickly with next to no mess to clean up. You can be relatively generous with the seasoning here if you like as the fish takes very well to eat. Cook for 10 minutes, maybe 11.

  • Mussels and chorizo with or without pasta

    • Breadcrumbs on April 09, 2011

      p. 316 - In my view, this dish doesn’t compare to my T&T fave from Epicurious. This is the first dish from AMFT that I won’t recommend. I served this over Fettuccine. The dish was okay for us but not great. One of the things I love about mussels is their liquor and I love how it infuses sauce w it’s flavour. In this case I felt that the tomatoes were overpowering everything else. Perhaps is only 14 oz were added I may have felt differently but this was very much a tomato sauce w chorizo and mussels in it in my view and neither the chorizo or the mussels really had a chance to shine. I also felt the sauce lacked seasoning. The two thyme sprigs were inadequate to deliver any real flavour to the sauce and the mild chorizo was rather lost I felt. It did add some smokiness but was otherwise washed out. We eventually add some chili flakes to our plates and that seemed to help a little bit but this dish was disappointing.

  • Pancetta green beans

    • Delys77 on October 17, 2011

      The flavour is pretty good but the challenge is that the flavour of the green beans doesn't really meld with the pancetta which keeps it from being great.

  • Spiced butter-glazed carrots

    • kpang on April 09, 2012

      Easy and lovely. The children had no complaints about the flavours.

    • chawkins on February 15, 2013

      Very nice, carrots are inherently sweet, no need to glazed it with OJ or honey like most other glazed carrot recipes.

    • Delys77 on October 17, 2011

      I loved these and Spencer quite liked them. The cardamom and ginger gives it a nice Indian flavour, but the butter makes it perfectly French. Great side!

  • Tomatoes Provençal

    • Jane on September 10, 2014

      A lovely way to cook summer tomatoes. Very simple - halved tomatoes topped with olive oil, garlic and herbs then baked. A nice side for meat, poultry or fish.

  • Baby bok choy, sugar snaps, and garlic en papillote

    • Zosia on September 05, 2017

      The flavours were very nice, especially with the orange and mint (which I added after opening the packages) and even the tender-crisp texture of the vegetables was good (I quartered the bok choy so it would cook in the same time as the peas) but their colour was terrible, verging on that overcooked appearance. I won't use this cooking method again but I will serve this combination again.

    • Laura on March 10, 2016

      Pg. 348. This was a very nice way to cook baby bok choy. Can't say the same for the snap peas -- I think they need to be cooked in a more crisp way. I couldn't find baby white onions, so substituted segmented shallots. Also, I discovered I'd used all of the mint on another recipe, so I substituted some tarragon sprigs. Anyway, we enjoyed the dish and I'd definitely make it again, minus the snap peas.

    • Delys77 on October 17, 2011

      This european twist on Bok Choy is nice. Go heavy on the garlic and the orange zest. You forgot the mint, which you definitely should remember next time as it will definitely add complexity. Despite these small things it is a recipe with great bones.

  • Broth-braised potatoes

    • Zosia on March 12, 2015

      This cooking method added lots of flavour to plain boiled potatoes. I used peeled and quartered Yukon Gold potatoes and I think peeling helped them to absorb more flavour.

  • Potato gratin (Pommes Dauphinois)

    • Yildiz100 on December 01, 2014

      This turned out perfectly. It did take a little extra time in the oven, about 55 minutes, even though we possibly used fewer potatoes than she indicated. The prep was simple, and the active time was short.

    • Breadcrumbs on April 09, 2011

      This is one of those fabulous examples of a dish w so few, but stellar ingredients, that just comes together to blow you away. The lovely crusty cheesy goodness on top was amazing! One of the best potato dishes I’ve ever made! One aspect of the instructions I particularly liked was the peel, slice and assemble aspect. Normally when I’m making a gratin or scalloped potatoes I peel and slice the potatoes, place them in salted water as I go, then dry them before assembling the dish. DG has you peel the potato, slice it and place it in the casserole dish. For planners like me this made me feel as though I was living on the edge -peeling and slicing my spuds while the oven heated but wow, here’s to last minute prep - no extra bowls to wash, no drying potato slices and a HUGE time-savings! I’ll never look back! I made everything according to DG’s instructions except that I simmered the thyme sprigs along w the cream Pictures here: http://chowhound.chow.com/topics/775863#6453040

    • stef on April 19, 2015

      Baked potatoes for 20 minutes and then added on cheese

    • TrishaCP on March 05, 2017

      I used a mix of potatoes and white sweet potatoes for a family dinner, and it was heavenly. I doubled the recipe to feed a crowd, and overestimated the additional milk needed to ensure the potatoes were cooked through by quite a lot. Next time I would limit to the cream, and just cover with foil to make sure the top layer softens. I used dried thyme and rosemary-just enough for light sprinkles on top.

    • smtucker on December 11, 2012

      add: garlic; russet potatoes recommended; no light cream

    • LaPomme on March 26, 2011

      Page 360

    • louie734 on February 17, 2013

      I love a dish that takes me somewhere - and this took me right back to our apartment rental overlooking the Eiffel Tower. Simple, elegant, just how it should be.

    • ComeUndone on November 08, 2010

      A quick weeknight version of the classic. Delicious though not the best. http://wscwong.typepad.com/dessert_by_candy/2010/11/pommes-dauphinois.html

  • Creamy, cheesy, garlicky rice with spinach

    • twoyolks on December 16, 2016

      I'm in the minority thinking this was simply alright. There wasn't a lot of flavor the rice and there was enough cream or cheese to make it either creamy or cheesy.

    • mrsmadam on December 05, 2012

      This was terrific. My rice was mostly done after 15 minutes and finished covered, off the heat. It did not absorb all the broth (not a lot left) but after finishing the dish up with cheese (Jarlsberg) and the rest of the ingredients it actually made it creamier. My carnivore husband went back for seconds. Great “Meatless Monday” meal.

    • Cheri on November 09, 2011

      This was very good. Covered and simmered rice for 25 minutes, it barely absorbed all the liquid, but with the lid off for the last 2-3 minutes, rice was done and ready for cheese, spinich and cream. Yummy. It did stick a bit to my stainless saucepan....a non stick saucepan would probably be a good idea. Overall we really liked this. 1 recipe serves 4 - or 3 if someone is pretty hungry. Also, I used baby spinich which I added to sauted onions/garlic/evoo. That worked well. Used a mix of shredded gruyere and swiss, which melted well.

    • JoanN on March 14, 2011

      Terrific vegetarian dinner as well as a side for simply grilled or roasted meat or fish. Good as leftovers, too.

    • Delys77 on October 17, 2011

      I didn't have the proper cheese so used parm, and I went quite light since mom isn't a huge fan of parm and it was quite nice. I also finished cooking the rice on medium heat to make sure it absorbed all that liquid. Overall the recipe would be great with a bit of tweaking, but it is tweaking that is well worth it. Risotto like without as much effort.

  • Savory cheese and chive bread

    • ComeUndone on January 13, 2011

      Agree on the dense texture, a quality that I was looking for. I played around with the batter using 1 cup ap flour + 3/4 cup whole wheat bread flour. Replace milk with cream to help tenderize. Used parmigiano reggiano, gruyere, cheddar, chives, toasted walnuts. Love the height of the loaf and the almost flakey crust. http://www.flickr.com/photos/wscwong/5352408330/

    • Delys77 on October 17, 2011

      Used cheddar and gruyere and it was great. Fabulous toasted with a little butter.

    • JKDLady on October 22, 2015

      I don't know what it was, but this was just okay. I used sharp cheddar and satori merlot rind cheese. The bread didn't really taste of cheese. I might try this again, but probably not.

    • e_ballad on August 20, 2016

      I'm with JKDLady - it was all right, but no particular wow factor. Used as a side for soup. Cooked true to suggested time.

    • fprincess on December 10, 2010

      This bread is very tasty, the texture is a little dense but it can easily be cut into nice, thin slices. It was great with tapenade as a spread. The chives were a nice touch and went well with the cheese.

  • Pissaladière

    • Delys77 on October 17, 2011

      This was absolutely delicious. Not particularly difficult to make but you have to cook the onions much longer than she suggests. I added bit of parsley to give it a bit of color and you went slightly lighter on the anchovies in the last step.

  • Cheating-on-winter pea soup

    • Delys77 on October 17, 2011

      Great little soup that is super light with the flavors of lettuce, peas and onions.

    • L.Nightshade on June 04, 2011

      I used this soup as a sauce for the Cod and Spinach Roulades. This soup looks so bright and pretty as it starts to cook, and it makes a nice sauce for fish!

  • Celery-celery soup

    • Delys77 on October 17, 2011

      This soup was very different and quite delicious. All three of the primary flavours stick out in the finished dish, the sweetness of the apple, the slight bitterness of the celery, and the mellow celery flavour of the celery root. Simple and delicious soup.

    • aeader on November 02, 2014

      This was a really nice soup with complex flavor from the celery, celery root,and apple. Very creamy even though I did not add any of the dairy (listed as optional). Will definitely make again. Very healthy also. Did not make the curried apples but will next time. I did not taste it the day I made it, as I was in a rush, but we ate it the next day and the flavors melded nicely.

    • adrienneyoung on October 22, 2011

      On first taste, this soup is good, but not spectacular. I'm going to let it think about it in the fridge for a bit, but for now, at least, the paris mushroom soup seems to me to have the bigger wow factor.

    • adrienneyoung on October 25, 2011

      After sitting for a couple of days, and served with the curried, sauteed apple: SPECTACULAR. Definitely a keeper.

  • Provençal vegetable soup

    • Laura on October 03, 2013

      Pg. 83. This soup was a perfect choice to use many of the vegetables purchased at the weekend's farmers market. I made a few substitutions: patty pan squash in place of zucchini, frozen corn in place of fresh, purchased pesto and vegetable broth in place of homemade, skipped the pasta and instead increased the amounts of vegetables. I love how healthy this soup is, providing one doesn't overdo the pesto and parmesan. Flavor-wise, it was a bit flat for me. My husband really liked it.

    • stockholm28 on September 07, 2013

      This is a delicious soup, full of summer vegetables (tomatoes, zucchini, corn, green beans, etc.). and topped with pesto.

  • Anne Leblanc's pistachio avocado

    • lizwinn on March 08, 2011

      My dad grew up in Spain eating avocadoes with honey. It's really good! So I combined this recipe with his history using my favorite honey for this appliaction: Wedderspoon's Organic Dandelion honey from New Zealand. It was mind blowing with the pistacio oil!

    • DKennedy on November 21, 2013

      Exceptionally good combination.

  • Quinoa, fruit, and nut salad

    • DKennedy on May 26, 2013

      Loved this recipe. Do not do shortcuts, make exactly as written and you will be rewarded.

    • Laura on May 28, 2011

      Pg. 138. This is a delightful salad, appropriate for any time of year, but especially nice in spring/summer as a light meal. I like that it offers the flexibility to choose a range of dried fruits, nuts and herbs. I made it with dried cherries, cranberries, golden raisins, walnuts, pine nuts and pumpkin seeds. For herbs, I chose parsley and mint. The only change I would make would be to add a lot more mint -- those bites with a hint of mint were the most delicious. I served this over a mix of fresh baby spinach and romaine. We did not add the yogurt, but I think I would next time. And there will be a next time!

    • Breadcrumbs on April 05, 2011

      p. 138 - I’d highly recommend this recipe. It comes together in no time and is absolutely delicious. Quinoa is rinsed then added to boiling water that is then turned to a simmer for 15 mins then set aside for another 5. Quinoa is drained and brought to room temp. An assortment of nuts, seeds and dried fruit are measured. I chose sliced almonds, sunflower seeds, dried apples, apricots and raisins. A mix of herbs are chopped. I used basil and flat leaf parsley. A dressing of lemon juice, olive oil, ground ginger is mixed. Everything is tossed together once the quinoa has cooled. DG also suggests that this dish can be topped w some plain yogurt and plated w mixed greens. I thinned out some plain Greek yogurt w some skim milk and stirred in some freshly chopped garlic and we drizzled this over top. I could eat this hot, at room temp or cold for breakfast, lunch or dinner. Photos here: http://chowhound.chow.com/topics/775860#6439320

  • Cheese soufflé

    • katecooksthebooks on July 19, 2011

      My first souffle and it was amazing. I have made it several times since and serve with a salad for a light meal.

    • louie734 on March 13, 2014

      Got to use all my favorite kitchen toys to make this. I think we cheated ourselves out of some puffiness because I wasn't sure how to judge doneness, so we stuck a spoon in it too early and had to stick it back in the oven. Cook's Illustrated recommends an internal temp of 170 - will use this next time. It was delicious served with some baguette and salad.

  • Chicken, apples, and cream à la Normande

    • Delys77 on October 17, 2011

      This is close to the Diable recipe that follows in terms of rich and tasty flavour. The sweetness of the apples adds a nice little note.

    • LisaR12 on May 14, 2015

      I had one and and an half chicken breast left over and didn't know what to do.... This was a simple meal ( quicker than all the cutting and chopping for a stir fry).. The combination of flavours was delicious and is something i will make again

    • twoyolks on November 17, 2015

      This was good but it seems that it would be better with dark meat over chicken breasts. Also, the apples never softened completely.

    • stef on March 28, 2015

      This was enjoyed by my family. I used brandy

  • Bistrot Paul Bert pepper steak

    • Delys77 on October 17, 2011

      This was better than the Les Halles version as it called for much less pepper and than did the trick. Added a bit of lemon to the sauce to cut the fat a bit, and popped the steaks in the oven for a few minutes to get a better temperature.

    • sarahcooks on March 04, 2012

      This is a pretty straight forward preparation, but since my husband scorched our cupboards by adding the cognac to the pan when it was still too hot, I thought I should add a note saying you should let your pan cool before putting in the alcohol. It wasn't my favorite steak preparation either. I think the cream dulled the flavor a bit, I think I would rather have a plain wine reduction.

  • Café Salle Pleyel hamburger

    • Breadcrumbs on April 11, 2011

      p. 240 -The burgers come together super-quickly, especially if you have a mini food processor. I used 1 lb of sirloin and 1/2 lb of chuck.I know the term marmalade is used loosely these days but I would not consider this to be a jam or marmalade of any sort. What is produced are seasoned, softened onions. Even w some of the sweetened gherkin water in my mix, the onions never got jammy. At the 60 min mark I called it a day as most of the water had evaporated so I set my onions aside to add to my burger.These burgers smelled fabulous at every stage of the process (raw, on the grill and cooked). They were very flavourful, perfectly cooked (medium for us) but not as juicy as we’d have liked.I’m glad we tried this, the burger was good but not fabulous enough that I’d make it again. That said, it was nice to try something different for a change of pace. Photos here: http://chowhound.chow.com/topics/775862#6455831

  • Green-as-spring veal stew

    • twoyolks on May 26, 2015

      Briefly cooking the spinach and herbs (I omitted the arugula) and then pureeing it with the sauce, adds a nice complement to the flavor of the veal. It does make the sauce a somewhat disturbing green color. This was good over egg noodles.

  • Chard-stuffed pork roast

    • Breadcrumbs on April 05, 2011

      p. 276 -Tender, juicy, flavourful and super quick and easy to prepare . . . this is a wonderful recipe, one of my all time COTM favourites. Variations I made to the recipe in the book: I used a large pork tenderloin vs a pork loin roast. I opted for dark raisins as I was able to pick up some locally grown organic ones on the weekend however I soaked them for 30 mins in warm water to plump them up. I replaced the coriander seeds w fennel seeds. We really enjoyed this roast. The stuffing was so delicious and the texture of the chard really held up. The fennel peppercorn crust was so delicious and really gave this an Italian flavour. We adored this dish and would highly recommend it. Photos here: http://chowhound.chow.com/topics/775862#6439316

  • Almond flounder meunière

    • mfto on January 24, 2012

      This is a rather bland but acceptable fish dish. If you like me require a little more zip, serve with a flavorful or spicy side dish.

    • HerBoudoir on November 12, 2014

      Almond crusted fish fried in butter....of course it's really good. Don't skimp on the butter, salt, and pepper.

  • Cod and spinach roulades

    • L.Nightshade on May 22, 2011

      This recipe requires a few separate preparations, so it's rather time consuming. Dorie suggests using the Cheating on Winter Pea Soup, page 59, for a sauce, so I made that and the tomato sauce. The filling is chopped onion and garlic sauteed in butter, baby spinach is added and wilted then chopped. Preserved lemon is also mixed into the filling. I used a bamboo basket over the wok. Dorie says 10 minutes and the mousse will feel springy. Mine didn't feel springy so I went an extra two minutes. They were very slightly overcooked. Rather than fanning the slices, worked better for me to make smaller slices and plate them on end. I liked this quite a bit. The tomato sauce with preserved lemon is very tasty, and it was nice to have two sauces to try. Would be lovely in smaller portions for a first course.

  • Moules marinière

    • Breadcrumbs on April 03, 2011

      Moules Mariniere – p. 312 This made for a wonderful lunch. I cooked and served w sauvignon blanc. Onion, garlic and shallots are finely diced and sauteed in some butter prior to adding win, herbs (thyme, parsley & a bay leaf in this case) and lemon zest. Simmer the lot for 3 mins before adding the mussels, covering the pot and increasing the heat so the mussels boil until done. 4 mins in my case. I tasted the sauce prior to adding the mussels and it was too acidic for our tastes so I added 3 tbsp of butter. This is a solid dish that won’t lead you astray. If you haven’t tried mussels this way, I’d encourage you to give this a try. Delicious, w the additional butter of course! Photos here: http://chowhound.chow.com/topics/775862#6436085

  • Blueberry-mascarpone roulade

    • chawkins on June 11, 2012

      Couple of unusual (to me anyway) techniques: soaking the blueberries in syrup not only plumped them up, but also added a hint of sweetness and mixing the mascarpone into the whipped cream seemed to have stabilized it. The cake itself rolled up well.. All in all, a wonderful dessert. Beware that the untrimmed roulade is 17 inches long, I had to buy a new platter to serve it on since I did not have anything that could hold something that long.

  • Chocolate financiers

    • yassoma on August 18, 2016

      These were really good when they were warm and fresh, but lost their great texture after sitting there for a while. So, I totally recommend it if you need to serve something fast.

  • Everyday vinaigrette

    • Breadcrumbs on April 05, 2011

      p. 484 - The recipe itself is pretty standard. One part acid to three parts oil along w some Dijon mustard, S&P. In the base recipe DG recommends red or white wine vinegar (I used white). DG does not include shallots, garlic or herbs in her base recipe though her head note certainly acknowledges that you may wish to do so. Since I intended to store leftovers in the fridge, I decided not to add herbs (which I find shorten the shelf life of dressings) but I did add some crushed garlic. I always find that the success of vinaigrettes (like most dishes w very few ingredients) is relative to the quality of ingredients you use. In this case I’d recently purchased a wonderful white wine vinegar at a Niagara winery and I’m guessing that’s why we were especially pleased with this vinaigrette.

  • Ruffly poached eggs

    • JKDLady on December 15, 2015

      I'm not going to rate this recipe yet because I think it takes technique. I used too little plastic wrap. Next time I will use larger pieces. My eggs leaked out when I was tying them. I will also say that while you can prep these ahead of time, unwrapping them and plating them takes time. Maybe I will get faster, but I did six eggs and by the time they were on the table the yolks were overcooked. Like I said, it will take some work, but they are cute.

  • Vanilla pastry cream

    • L.Nightshade on June 22, 2011

      qianning says on COTM thread: The result was a ridiculously heavy gloppy "cream" more or less the texture of uncooked cream puff dough, dull and heavy.

  • Hot fudge sauce

    • Melanie on July 11, 2014

      Tastes pretty good - I let this cool too much the first time I tried this but I was more impressed the second time, after reheating (I really like that the head notes suggest this will keep for up to 3 weeks). I substituted golden syrup for the light corn syrup.

  • Chunky beets and icy red onions with goat cheese and arugula

    • amraub on February 18, 2012

      The dressing is excellent. I've tried it two of the suggested ways: once with goat cheese and once with crumbled blue (omitting the onions). Both were wonderful.

  • Onion-herb tortilla

    • Delys77 on June 07, 2012

      This is a variation on the potato and onion tortilla from the same book. It is pretty good but a little simple for my taste. Be careful not to overcook.

  • Ricotta-filled zucchini blossoms

    • amraub on June 12, 2012

      Quite a bit of work, but delicious. These came out very light. A good quality ricotta pushes this dish over the top.

    • JKDLady on August 26, 2015

      I agree that these are quite a bit of work, but wow are they good. I will try the shrimp filling the next time I am lucky enough to find squash blossoms.

  • Spinach and bacon quiche

    • Zosia on May 28, 2016

      The filling was very flavourful and less custardy than many recipes with a high ratio of spinach-bacon to egg mixture. Meat lovers barely noticed the spinach but there was enough going on that the bacon didn't overwhelm the other ingredients. The author's tart crust recipe was easy to make and held up well against the moist filling.

    • elizabethzvolpe on June 23, 2015

      One of the best quiches I've made. So rich, buttery and flavorful with the baby spinach and bacon. Also great recipe for the tart crust. Could have eaten the whole thing myself. Reviewed on my blog: http://www.thekitchenchronicles.com/2015/06/22/tomato-sauce-with-porcini-mushrooms/

  • Mushroom and shallot quiche

    • bching on September 28, 2016

      I see that I am the third person to rate this quiche at 3 stars--but the first to write a note. This was edible--and I used prime ingredients--freshly foraged wild mushrooms and shiitakes grown on an oak log in my garden, local organic eggs and cream. It should have been much better but something is off in the proportions.

  • Twenty-minute honey-glazed duck breasts

    • Delys77 on October 17, 2011

      Be very very careful not to over brown the breast when it is skin side down. In your le creuset I would go with a max of medium heat. Other than that worry the breast was deliciously rare with her cooking times, and the flavour was great. Sweet but not overly so.

    • hillsboroks on April 30, 2015

      This was a excellent easy recipe for duck breast. We used wild mallard duck breasts and just adjusted the cooking time a bit shorter and watched carefully to make sure it was medium rare. We also cooked the two leg-thigh pieces and my husband loved them with the sauce. The sauce is quite flavorful with very little fuss. I used bottled Key Lime juice because I did not have a fresh lime handy and this really gave it a nice lime boost.

    • stef on June 19, 2016

      Followed the recipe timing exactly. The sauce was delicious. Everyone enjoyed it.

  • Great pot roast (Boeuf à la mode)

    • twoyolks on January 10, 2017

      This grew on me as I ate it. The meat itself picked up a little flavor from the wine and was very tender. The sauce was flavorful but could've used more body and could've used being thickened as it was too thin.

    • Delys77 on October 15, 2012

      Pg. 252 This was my first pot roast and I was a little disappointed. While the sauce was extremely flavourful the meat had essentially dried out. This was ok since there was plenty of sauce to moisten the meat, and the sauce was very good, but I prefer a meal that doesn't rely solely on gravy. I pureed the vegetables into the sauce with the immersion blender and this was a good move, resulting in a slightly thicker sauce that coated the meat very nicely. Overall while this was likely a good pot roast, I suspect I'm not a pot roast person.

    • valente347 on April 22, 2014

      I love this pot roast! I find it takes at least an hour longer to cook than the recipe indicates to get fork tender. However, I live at 3500 ft in a desert climate, so YMMV.

  • Warm scallop salad with corn, nectarines, and basil

    • chawkins on July 16, 2017

      This was delicious. I used frozen corn, blanched in boiling water and iced down, a large vine-riped tomato cut into chunks and basil from the garden. Had trouble making the coulis because I halved the recipe, the amount for was too small even for the mini processor, probably should have used the blender instead.

    • Laura on August 08, 2012

      Pg. 320. This recipe screams "Summer on a plate!" Having just returned from the farmers market with ALL of the main ingredients, making this was a no-brainer. It was easy to assemble and we thoroughly enjoyed it. I grilled the scallops, but next time I would prefer a pan-sear. I used sungold cherry tomatoes which were delicious. My biggest quibble was with the corn -- it is not cooked, just tossed with a small amount of a lime/chili dressing. I really would have preferred it cooked, as that brings out more of the sweet corn flavor, so I would do that next time. The star of the show? The grilled nectarines. So delicious. Also, no reason you couldn't sub peaches for the nectarines.

  • Go-with-everything celery root puree

    • Delys77 on October 17, 2011

      This got rave reviews. Be careful not to over process or the potatoes will get gummy but overall this was a perfect side the really does go with everything.

  • Poached pear and almond tart

    • TrishaCP on June 21, 2013

      My family loved this recipe, but I would definitely add more almonds to the frangipane if I made this again. I liked the purity of the simply poached pears, but others may enjoy a spiced poaching liquid.

  • Chicken, ham, and barley salad

    • Laura on March 04, 2011

      Pg. 383. FYI, I just spent a great deal of time looking for this recipe. It is not listed in the general index or in any of the chapters' tables of contents. I finally found it on page 383 as a sidebar to the recipe on that page -- Lemon barley pilaf. I thought I would share this with all of you, to save you some time!

  • Waffles and cream

    • LisaR12 on May 23, 2015

      the heavy cream is for the topping, not for the waffle itself very easy to make and so tasty.....i think i have found my go-to waffle recipe now

  • Black olive tapenade

    • L.Nightshade on May 22, 2011

      I made this tapenade to go with the Tuna Confit (page 305). This is an easy accompaniment that can be thrown together in minutes . Black olives, an anchovy, lemon zest, lemon juice, rosemary, thyme, piment d'espelette, and olive oil, are thrown into a food processor and blended. Very salty, of course, and a little goes a long way. This would be great on a white fish, chicken, or just on a slice of bread.

  • Lemon curd

    • Vanessa on September 22, 2012

      Try to find THIS in the index - HA! It is on page 507 in my edition.

  • Crunchy ginger-pickled cucumber

    • Delys77 on October 17, 2011

      Great simple little pickle

    • JKDLady on October 16, 2015

      I really liked this as well, but I needed to add more sugar. It was just too sour with distilled vinegar. I think I would try the seasoned vinegar next time.

  • Cauliflower-bacon gratin

    • Delys77 on October 17, 2011

      This s better than ina's version since it uses a custard instead of a béchamel. It looks better and tastes better.

    • kateastoria on March 27, 2015

      As the others said, it's ok. All the flavour comes from the bacon though, so the dish needs a good quality one and lots of it.

    • Breadcrumbs on April 27, 2011

      p. 362 - Maybe my expectations were set a bit too high for this dish. I loved the idea of it, certainly all the individual ingredients appeal and, in terms of presentation, without a doubt it’s a lovely looking dish. All that said, I liked but didn’t love this dish. K proclaimed this a hit. Not that the cream, bacon and cheese might have had anything to do w that! I followed the recipe as set out in the book and made no modifications at all. In hindsight I’m wondering if I might have preferred it w some onions or scallions. It did seem to liven up w a sprinkling of salt at the table. Not sure I’d make this again.

    • adrienneyoung on June 28, 2013

      Breadcrumbs is right, I think. A heavy hand with the salt, the pepper and the nutmeg are most helpful. Also, "cauliflower gratin". Starts with cauliflower. Sounds healthy, yes? Not so much. Quiche in disguise, because, really, it's a dinner of cream, eggs and bacon with a smattering of cauliflower to give it a faint whiff of respectability. Still, absolutely worth playing with. Reasonably idiot-proof, and I thought it was yummy!

    • tui on October 13, 2015

      I was disappointed with this recipe. A cauliflower/broccoli gratin is a firm favourite in our house and I thought this might be a change from the usual béchamel sauce and cheese. I made a half recipe - which was still a lot - so that may have affected things, but it seemed very "eggy". Don't think I will make it again. Might keep the idea of adding bacon though.

  • Pumpkin stuffed with everything good

    • amraub on December 12, 2012

      A great alternative Thanksgiving meal for two.

    • twoyolks on November 09, 2015

      This was good but very very rich.

    • fprincess on January 23, 2013

      I used a relatively small carnival squash from my CSA (2 pounds I think?), and about 1/2 of the stuffing recipe (reducing the relative amount of bread somewhat). The squash did not render any liquid, so the end result was not "bubbly" as she described. For some reason, I expected a softer consistency, almost like a puree. It was soft enough to cut into slices but still maintained some integrity. I thought that it was pretty tasty. Even with a small squash, there was way too much for 2 people. Photo here: http://forums.egullet.org/topic/134751-cooking-with-dorie-greenspans-around-my-french-table/page__st__180__p__1906604#entry1906604

  • Lyonnaise garlic and herb cheese (aka Boursin's mama)

    • L.Nightshade on May 22, 2011

      I used homemade ricotta which had already had a long nap in a cheesecloth hammock, so I didn't drain it further. The cheese is simply mixed with chopped shallot and garlic, fresh herbs, a little vinegar and olive oil, salt and pepper. My market, which always has it, was out of tarragon. The produce man said everyone was asking for it. So maybe some pop star on the food network is hyping it up. I used fresh chives and parsley, and threw in a small amount of dried tarragon. You could probably use any combination of herbs you like for this. This goes into the refrigerator to mature for a few hours. It comes out great! It's a recipe you could play with a lot, more garlic, cracked pepper, etc. It has a lighter, crisper feel than the boursin you buy in the market. A success here.

  • Back-of-the-card cheese and olive bread

    • Delys77 on November 11, 2011

      I made the pesto version in the bonne idee section and it was great. The pesto, sundried tomatoes, and pine nuts made for a very Italian bread that had good flavour and great texture. I actually doubled the recipe and baked in a springform pan to mimic the appearance of a cake.

  • Leek and potato soup, smooth or chunky, hot or cold

    • Delys77 on April 03, 2012

      I made the variation with fennel and it was pretty good. I found that the Milk and broth mixture made for a slightly richer stock which was nice, but I'm not sure it was that much better than straight stock versions of potage parmentier I have tried elsewhere. The fennel isn't a bad touch but you need to go with a very big fennel bulb otherwise the flavour might get lost in the leeks.

    • stockholm28 on December 24, 2014

      I made the standard version. It was fine, but a bit boring.

    • Breadcrumbs on April 27, 2011

      p. 66 - I made the Fennel version of this soup and we really enjoyed it. I'd say the potatoes were the predominant flavour and if I were to make this version again, I'd use 2 fennel bulbs. Tasty and not rich given the use of milk vs cream. K - 7.5

  • Spicy Vietnamese chicken noodle soup

    • Laura on April 28, 2014

      Pg. 98. I modified the preparation a bit in that I poached a whole chicken along with the spices in order to produce the chicken broth. Otherwise, I followed the directions pretty closely. Granting that my chicken broth might not have been as intensely flavored with chicken as a stock that has simmered for hours, it did simmer with all of the aromatics called for. I added the maximum amounts of fish sauce and lime juice. Still, I was underwhelmed by the flavor of the finished soup. Also, if I were to make this again, I think I'd eliminate the noodles and add some shitake mushrooms and some other vegetables. My husband, on the other hand, thought the soup had great flavor and he loved the noodles

  • Café-style grated carrot salad

    • aeader on March 16, 2014

      So easy and delicious! I used a full pound of carrots but only needed half the dressing so we used the rest on salad greens throughout the week. Next time I will just double the amount of carrots so we have leftovers for lunches.

  • Lime and honey beet salad

    • JKDLady on October 22, 2015

      I loved this, but it was a bit tangy for some of my family members. The combination of cider vinegar and lime juice is strong. I will definitely make this again though.

  • Couscous salad

    • Delys77 on October 17, 2011

      Great technique resulting in a spicy, sweet, and tangy salad.

  • Wheat berry and tuna salad

    • doughet on July 25, 2017

      This is a great salad for a light summer dinner for the two of us (with enough left over for lunches the next day). We cooked the wheat berries in the InstantPot (25 min./high pressure) and then hardboiled the eggs in the InstantPot afterward (13 min./low pressure) for an easy and oven-free summer dinner. The crunch and sweetness of the apple is nice with bell pepper and tuna. And this recipe doesn't even create a pile of dirty dishes (unusual for our house)!

  • Salmon tartare

    • amraub on December 21, 2013

      p. 180

  • M. Jacques' Armagnac chicken

    • Delys77 on March 29, 2015

      Also made with brandy. Quite tasty but the chicken didn't brown so I had to take off the lid and broil for a bit.

    • LisaR12 on February 10, 2013

      very easy to make, the chicken came out lovely and moist. I made it with brandy

    • twoyolks on February 13, 2016

      The chicken took a good 20 minutes more to fully cook than the recipe specified and the skin never really browned. This really reminded me of a chicken version of pot roast.

    • stockholm28 on December 15, 2013

      Good and easy.

  • Chicken in a pot: the garlic and lemon version

    • L.Nightshade on June 04, 2011

      The carrots, sweet potatoes, and garlic cloves were perfectly tender and tasty, and the chicken was moist and flavorful. This is a very simple dish (at least it is without the dough seal), and worked well for a casual dinner. I served the salmon rillette as an appetizer, the spiced squash, fennel, and pear soup as a first course, and Marie-Helene's apple cake for dessert. It was a tasty dinner with a simple country French feel. The preparation of all the dishes allowed plenty of time for visiting and filling wine glasses.

    • Queezle_Sister on November 28, 2012

      This was a great roasted chicken. Even the dough seal really isn't that difficult - and the drama of breaking the seal and discovering the juicy chicken is unbeatable.

    • JKDLady on October 22, 2015

      This dish was pretty, but there are several changes I would make. I would make the dough an edible one instead of just flour and water. Use salt and perhaps yeast. There are way too many vegetables in this. I cut the number of vegetables in half and that was still a lot. The sauce was good. I'm not sure I would make this again though.

    • twoyolks on June 02, 2015

      This was alright. The celery gave the sauce a bitter flavor. There were a lot of vegetables. Instead of making this in multiple pots, I cooked everything in a single dutch oven.

    • lmalter on November 28, 2012

      Substitution for preserved lemons: I'd recommend lightly sauteeing for a minute or two a couple of seeded lemon slices in just a touch of light oil with some salt, then putting it in the oven (in the skillet) for ten to twelve minutes in a moderate oven, adding a pinch of salt and a tablespoon or two of water, to prevent the juices from getting too sticky. Then I'd chop it and use it with the pan juices. Preserved lemon has a somewhat more mellow, less acidic quality than fresh lemon, which is why I would not substitute fresh.

    • stockholm28 on December 15, 2013

      Very good. I saw someone's suggestion to use cheap pizza dough to seal the Dutch Oven and that was a timesaver for me.

    • Breadcrumbs on April 18, 2011

      p. 206 - This recipe makes an outstandingly moist, perfectly cooked, juicy chicken infused w lemon-herby goodness! The sweet potatoes are such a perfect match for the chicken, I’m so glad I didn’t use white potatoes instead. One of the best chicken dishes we’ve had, ever! I made the recipe just as it was set out in the book with the following exceptions: -I removed the skin from the garlic cloves after reading a few comments online about folks not liking to have to mess w the skins. I’d highly recommend this. The garlic retained its shape and was ready and waiting to be smeared on your dunked bread! -I did not let my raw chicken come to room temperature before browning. Call me crazy but all I’ve read about food safety made this step scream DANGER to me so out of the fridge and into the pan it went! I’d be interested to hear how others handled this -I used pearl onions vs small white Photos here: http://chowhound.chow.com/topics/775862#6477211

  • Curried chicken, peppers, and peas en papillote

    • L.Nightshade on May 22, 2011

      This was an extremely easy weeknight meal that made the kitchen smell lovely. It didn't knock our socks off, but Mr. Nightshade said he'd be fine to have it again. I would make it again if all I had in the fridge was chicken breast, peas, onions and peppers. Otherwise, I'd go to an Indian cookbook.

    • Foodelf on January 13, 2013

      I was just a little disappointed in this one, but wondered if I had over-filled the parcel. I have another package in the fridge ready to try for lunch, so perhaps that one will work a little better. Despite the curry, I found the flavours just a touch bland - maybe add a little garlic? not sure I'll keep this in the repertoire.

  • Fresh orange pork tenderloin

    • Delys77 on October 17, 2011

      Nothing very interesting about this. The orange, even with the zest, ends up being a little flat and the pork and cardamom are an ok combination but not enough to lift the dish.

    • Breadcrumbs on April 13, 2011

      p. 273 -The most time-consuming element in the preparation of this dish it the supreming of two oranges.Unfortunately someone must have stolen my cardamom pods because there were none to be found in my pantry. Ok, so maybe I forgot to replenish my stock when I finished them off the last time. Luckily I did have some ground cardamom that I picked up a couple of weeks ago so that had to suffice tonight. Not sure how much that impacted the outcome of this dish but it was just alright for us. Very, very orangey w a hint of cardamom . . . a little too one note for my taste though K said he was ok w it and would eat it again. Pity, because I won’t be making it. This just didn’t do it for me. Photos here: http://chowhound.chow.com/topics/775862#6464227

  • Lamb and dried apricot tagine

    • L.Nightshade on May 22, 2011

      This dish was good, but it fell a bit short for us. I used to cook a lot of North African food, and I love the meat - spice - fruit combinations, but this dish didn't live up to my expectations. The aroma was wonderful while it was cooking, so I think the spice combination was the right one, maybe just not enough. There are a few possible reasons why this dish mildly disappointed. I used canned tomatoes, those plus the broth made it pretty liquid. Perhaps the lamb I finally found wasn't the best quality (Trader Joe's). We ate it pretty much right out of the oven, maybe the flavors improve over time. Again, don't get me wrong, it was good, just not great.

  • Lemon-steamed spinach

    • vickster on December 10, 2016

      I found my new favorite new way to cook spinach. And I used regular sized leaves - not the baby spinach. Very flavorful and easy.

    • Delys77 on October 17, 2011

      I think this is a great idea and works quite well, the only challenge is that you definitely need a bit more seasoning than she suggests. I woujjld go with a squirt of actual lemon juice at the end, plus up the salt and pepper.

    • Zosia on March 12, 2015

      This was a delicious way to serve spinach. The lemon flavour was subtle but noticeable. I will definitely make this again.

    • Laura on December 21, 2014

      Pg. 331. Loved this. So simple and quick to prepare and the resulting dish is very tasty. I'll be making this again soon!

  • Mashed potatoes

    • Breadcrumbs on April 03, 2011

      p. 355 - I peeled and chopped 2 lbs of Yukon Gold potatoes and once they’d boiled until tender, I riced them over some butter I melted in the still hot pan. While potatoes boiled I warmed a mixture of milk and cream. I stirred this into the potato and butter mix until a smooth texture was achieved. Since DG mentions that the French refer to mashed potatoes as a puree I opted for a looser mash than I would normally make so in the end, my potatoes really did resemble a puree. I seasoned w some S&P along w a little roasted garlic puree that I’d stirred into the milk. Lots of cream, butter, potatoes - needless to say, these were truly scrumptious and not at all healthy! Go figure! If you want a treat, make these potatoes! We served these along w grilled lamb chops and Tuscan Kale w pine nuts and golden raisins. Photos here: http://chowhound.chow.com/topics/775863#6435384

  • Dressy pasta "risotto"

    • acfrey on July 19, 2011

      Great the kids loved it

  • Salted butter break-ups

    • Jane on June 25, 2011

      Got to agree with Salt. So delicious, it's hard to stop breaking pieces off. And so pretty too with the glazed hatch design on top.

    • Vanessa on August 27, 2011

      Quick. Easy. Awesome. Obvious, in retrospect - like all the really great ideas!

    • Salt on May 24, 2011

      This simple cookie is PERFECTION. It is the quickest, easiest, most delicious butter cookie ever. Always gets tons of rave reviews.

    • Zosia on April 14, 2014

      Rustic but oh-so-good (and easy to make).

    • twoyolks on February 08, 2017

      I found this cookie to be good enough to eat but I'd much prefer a sable.

  • Speculoos

    • porterbl1 on November 07, 2010

      erratum- In the recipe for Speculoos on page 406, one large egg, at room temperature, was mistakenly omitted. Beat it into the butter-sugar mixture.

  • Peach Melba

    • Bloominanglophile on September 13, 2013

      I just made this with what might be the last Western Slope peaches of this season. This (to me) is almost the perfect dessert--luscious fruit with a bit of cream. The toasted almonds give it a nice counterpoint crunch. If you make this with medium to large size peaches, you could get away with just serving half a peach per person, and this recipe would serve 8 instead of 4. I would buy extra raspberries in this case.

  • Bubble-top brioches

    • yassoma on August 31, 2016

      This was the first brioche recipe I've made that yielded results as expected, so I'll always be attached to it. I suggest it to beginners all the time.

  • Tart dough

    • Kojak on December 06, 2016

      Used for Gerard's Mustard Tart (p154) and it turned out great.

    • stockholm28 on May 13, 2014

      I had a very difficult time rolling out this dough and had to "patch" many spots. It was too dry and I should have added a little more water.

  • Warm caramel sauce

    • Melanie on July 28, 2014

      Easy and delicious caramel sauce. Made a double batch (although I more than doubled the sea salt) to store in fridge for serving with vanilla ice cream. Next time I might cook the base slightly longer before adding the cream as the end result was slightly runnier than expected.

  • Leek and potato soup with fennel

    • Delys77 on April 03, 2012

      I made the variation with fennel and it was pretty good. I found that the Milk and broth mixture made for a slightly richer stock which was nice, but I'm not sure it was that much better than straight stock versions of potage parmentier I have tried elsewhere. The fennel isn't a bad touch but you need to go with a very big fennel bulb otherwise the flavour might get lost in the leeks.

  • Tomato-mustard tart

    • zorra on September 14, 2013

      Terrific picnic fare with late season tomatoes. Really need to pile on the dried beans when pre-baking the shell though, else it shrinks in spite of chilling.

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Reviews about this book

  • New York Times

    Greenspan just plain loves French food, old and new. And because she’s as companionable a writer as she is a cook, this book is as much fun to read as it is to cook from.

    Full review
  • Food52 by Gabrielle Hamilton

    The 2011 Piglet Tournament of Cookbooks vs. Yotam Ottolenghi's Plenty

    Full review
  • Food52 by Soraya Darabi

    The 2011 Piglet Tournament of Cookbooks winner vs. A Cook's Journey to Japan

    Full review
  • Food52 by Francis Lam

    The 2011 Piglet Tournament of Cookbooks winner vs. Darina Allen's Forgotten Skills of Cooking

    Full review
  • Fine Cooking

    A native New Yorker, Dorie writes of French cuisine with an insider’s knowledge and an outsider’s matchless zeal. ...she captures the honest, unfussy side of French cuisine...

    Full review
  • Chez Pim

    Pim cooks a 3 course dinner in 3 hours. A delicious soup to start, a juicy pork roast for the main course, a surprisingly delicious vegetable on the side, and a lovely apple cake for dessert...

    Full review
  • Kate Cooks the Books

    I predict that it will become a classic. It will.....be a cookbook today’s children will remember as one of the ones that was out on the countertop often during their childhoods.

    Full review

Reviews about Recipes in this Book

  • Sablé Breton galette with berries

    • New York Times

      They were buttery, salty, a bit chewy and astonishingly easy for how lovely they looked...This is the best kind of recipe, I’ve realized: a template you can master and make over and over again...

      Full review
  • Shrimp and cellophane noodles

    • Tea and Scones

      This was not a keeper. I found it to be rather tasteless even after I doubled the 5 Spice. It improved somewhat, but not enough to make it again.

      Full review
  • Long and slow apples

    • Tea and Scones

      This one is definitely a keeper and so easy to put together it would be a crime NOT to fix it again, and again, and…

      Full review
    • Kate Cooks the Books

      Beware, the plastic wrap does melt!

      Full review
  • Gérard's mustard tart

    • Lisa Is Cooking

      The sunny colors and starburst pattern make it hard to believe this is the winter version of this tart...perfect in its simplicity and I’m glad there are two versions so I can make this year-round.

      Full review
    • Kate Cooks the Books

      The mustard is incredibly and unbelievably subtle and everything in this tart works together beautifully.

      Full review
  • Gougères

    • Kate Cooks the Books

      As a testament to how yummy these are, they survived me putting not enough of the wrong kind of cheese in them.

      Full review
  • Spicy Vietnamese chicken noodle soup

    • Lisa Is Cooking

      With the spices, aromatics, chiles, coconut milk, and all the great garnishes, this soup was big on flavor...the noodles and chicken made it a substantial meal.

      Full review
    • Kate Cooks the Books

      This soup is good but just not my thing.

      Full review
  • Fresh orange pork tenderloin

    • Washington Post

      With a deft touch and a handful of ingredients, the beloved and award-winning author combined the juice, segments and zest of navel oranges with a few crushed cardamom pods and a chopped onion.

      Full review
  • Endives, apples, and grapes

    • Chez Pim

      I’d never thought to put these three ingredients together, but I supposed that’s why I’m not Dorie Greenspan. My one word reaction: wow.

      Full review
  • Marie-Hélène's apple cake

    • Chez Pim

      This cake is everything I love about homey French desserts: beguilingly simple and not even very pretty, but presents the very essence of what it’s supposed to be.

      Full review
    • Kate Cooks the Books

      This is such a simple, satisfying and forgiving dish.

      Full review
  • Chard-stuffed pork roast

    • Chez Pim

      I'm not a big pork tenderloin fan, to tell the truth, I find them somewhat bland. Dorie changed my mind with this...my apology to pork tenderloins of the world, it wasn’t you, it was me all along.

      Full review
  • Béatrix's red kuri soup

    • Chez Pim

      A simple recipe that produces the most velvety and delicious soup. Perfect for a crisp fall evening.

      Full review
    • Kate Cooks the Books

      The chestnuts give it a wonderful and unique flavor - I can only imagine what the real Kuri squash would taste like.

      Full review
  • Sardine rillettes

    • Simply Recipes

      ...I couldn't wait to try it. So. Darn. Good! I've made these several times and everyone loves them. Think a cross between a tuna spread and caviar.

      Full review
  • Gnocchi à la Parisienne

    • Cupcake Muffin

      ...is fantastic comfort food. The gnocchi is made out of cream puff dough rather than potatoes...so while it's sort of messy to deal with...it's actually easier to make than normal potato gnocchi

      Full review
  • Michel Rostang's double chocolate mousse cake

    • Cupcake Muffin

      The flavor was really good, although I'd have to say that I preferred the mousse pre-baked, straight out of the bowl, so if I make this recipe again I think I'll make the first option...

      Full review
  • Basque potato tortilla

    • Cupcake Muffin

      Overall, I was pretty happy with this as a quick lunch, but it didn't blow me away. I'll have to try it with the real deal of potatoes sometime and see if that changes things!

      Full review
  • Pancetta green beans

    • Cupcake Muffin

      OMG, guys, you need to go make this recipe right away! This...recipe couldn't be easier - and I can't lie, I changed Dorie's recipe a bit to make it even more streamlined.

      Full review
  • Savory cheese and chive bread

    • Cupcake Muffin

      The result was like a giant, gorgeous muffin - and said giant muffin smelled heavenly coming out of the oven!

      Full review
  • Beggar's linguine

    • Cupcake Muffin

      ...the combination just didn't work for me, mostly because the pasta was just too rich. I'm all for butter, but along with nuts and cheese it was a little overwhelming.

      Full review
  • Salted butter break-ups

    • Cupcake Muffin

      The cookies were not-too-sweet, and even could have been a little saltier for my taste. In any case, they're definitely highly addictive and I was a big fan.

      Full review
    • Arctic Garden Studio

      These come together quickly, are made with a few basic ingredients, and are fun to share with friends... they disappear quickly leaving only a few tell-tale crumbs behind.

      Full review
  • Scallops with caramel-orange sauce

    • Cupcake Muffin

      I haven't ever cooked scallops before, but they were a breeze - just a couple of minutes on each side made for perfectly browned-on-the-outside and tender-on-the-inside scallops.

      Full review
  • Quinoa, fruit, and nut salad

    • Cupcake Muffin

      I was worried the greens might be too dry - I pretty much never serve greens without some sort of oil or dressing - but it actually worked perfectly...

      Full review
  • Creamy, cheesy, garlicky rice with spinach

    • Tea and Scones

      Just a simple rice dish, or is it...? Is it risotto? It doesn’t have to be stirred for hours without stopping yet it is creamy. You don’t have to watch it continuously, yet it doesn’t burn!!

      Full review
  • Salmon and tomatoes en papillote

    • Tea and Scones

      I only made one little package as I am the only one who likes salmon. ...but it was good!

      Full review
  • Cold melon-berry soup

    • Tea and Scones

      This is a cold soup. Cantaloupe. Lime Juice. Ginger. Interesting combination. And not bad.

      Full review
  • Citrus-berry terrine

    • Tea and Scones

      This was good! This was easy! This was elegant!! I think it’s the shape. Or maybe it’s the name – terrine- whatever it was. Repeat!!

      Full review
  • Café Salle Pleyel hamburger

    • Tea and Scones

      With the addition of the marmalade and the ribbons of Parmesan cheese it was probably the best burger I have ever eaten. ANYWHERE!!

      Full review
    • Kate Cooks the Books

      I liked this burger despite the fact that it IS messed-with and fancy.

      Full review
  • Corn soup

    • Tea and Scones

      And how delightful it is. Slightly sweet from the fresh corn subtley fragrant with the mix of thyme, bay leaf, and rosemary. Delicious from the first bite to the last.

      Full review
  • Smoked salmon waffles

    • Lisa Is Cooking

      There’s enough butter in these waffles to give them good, rich flavor which fit well with the salty, savoriness of cured salmon. Salmon, chives, and creme fraiche is a mix that works every time.

      Full review
  • Hachis Parmentier

    • Kate Cooks the Books

      Every now and then you find a recipe that speaks to you on an entirely different level. A recipe that you think about long after you’ve eaten it.

      Full review
  • My go-to beef daube

  • Cheeze-it-ish crackers

    • Kate Cooks the Books

      Not quite Cheez-its but you won’t care. They’re better.

      Full review
  • Cheese soufflé

    • Kate Cooks the Books

      A true rite of passage: I made my first souffle. And I see the world differently now.

      Full review
  • Pumpkin stuffed with everything good

    • Kate Cooks the Books

      These were absolutely delicious. Warm and cheese-y and bread-y and pumpkin-y.

      Full review
  • ISBN 10 0618875530
  • ISBN 13 9780618875535
  • Linked ISBNs
  • Published Oct 08 2010
  • Format Hardcover
  • Page Count 544
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”

Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.

Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.

Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”

Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.



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