You may remember learning to make butter in a jar as a child. This updated version in a stand-mixer requires far less exertion. Add a touch of fleur de sel finishing salt at the end, and this butter is the perfect accompaniment for fresh breads.
It’s here! A hand-picked selection of the best cookbooks from around the world—one for each of our boxes—is now available for purchase on the Shop! Whether building your own collection, gifting a book to someone else, or diving deeper into a country’s culinary heritage, these cookbooks are a wonderful way to explore authentic, flavorful cuisines from around the world. Here’s a taste of the highlights.
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.
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.
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.
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.
While brainstorming with Cervantes Ramirez of New York City bar The Ship, Powell created a series of cocktails using the Spanish fortified wine Sherry. This one incorporates an egg yolk to create what’s known in bar speak as a flip.