Tag: Paris

The Foods We Grew Up Eating in France

In France, Sunday night dinner is a ritual. Whether you’re in Paris or a small coastal town, read about some of the delicious foods that locals grew up eating.

Salted Honey Truffles

Salted Honey Truffles

Not to be mistaken with the highly prized savory tuber, this confection actually takes its name for its resemblance to the sought-after fungus. Make your own honey truffle recipe with honey and fleur de sel finishing salt: honey adds complexity, and fleur de sel helps bring out the chocolate notes.

Rose-Scented Limeade

Rose-Scented Limeade

Citron Pressé is the French version of lemonade, a DYI type of beverage where café patrons are presented with ice water, lemon, and sugar, and invited to make their own mixture at the table. Here, we take the labor out of the drink and add a floral note.

Savory Roquefort Profiteroles

Savory Roquefort Profiteroles

Choux pastry is one of the essential doughs of French dessert. It’s the foundation of cream puffs, eclairs, beignets, and more. This version takes the classic cream puff dessert and turns it into an appetizer by replacing the cream filling with Roquefort cheese.

Croque Madame

Croque Madame: Grilled Cheese with an Egg on Top

The Croque Madame, and its many variations, makes for a popular and quick snack. Originating somewhere around the early 1900s, it incorporates one of the five mother sauces of French cooking: béchamel. This recipe has a slight twist on the classic.

How to Poach an Egg

The Foolproof Way to Poach an Egg

Poaching an egg is not nearly as difficult as it’s made out to be. Once you master the technique, we recommend serving them with Christmas brunch, though they’re also great over avocado toast or a simple, weeknight pasta dish.

Frisee Salad with Lardons and a Poached Egg

Classic Frisée Salad with Lardons and Poached Egg

Originally a popular dish served in the bistros of Lyon, this classic salad has since spread across the country, becoming one of France’s most iconic dishes. With bacon and egg, you might think it’s breakfast, but it’s a great dish for any time of the day.

Roast Chicken Dijonnaise

Roast Chicken Dijonnaise

A classic dish that any French chef (strike that—any chef, period) should master, roast chicken doesn’t have to be boring. The dish is traditionally made with the chicken cut into pieces, but this version presents the whole bird to the table for a show-stopping centerpiece with a wallop of flavor.

Pistachio and Clementine Madeleines

Pistachio and Clementine Madeleines

Quite possibly the most famous of French cookies, madeleines are known for their super-light texture and distinctive shell-like shape. In a delightful twist on the classic, this recipe incorporates pistachio and cardamom with Charles Antona jam from the France Box.

Moules Dijonnaise

Moules Dijonnaises: French Mussels with Dijon Mustard

Traditional moules marinières are made with cream, garlic, and parsley. In this variation, Powell adds Dijon mustard to the sauce for a zesty finish. Be sure to serve with lots of crusty bread to soak the juice remaining in each bowl.