Recipes

Sauce Piquante
There’s more than one version of this French sauce, which goes especially well with roasted or grilled pork but also with boiled or roasted lamb...
Brussels Sprouts with Marsala and Horseradish Cream Sauce
This is mostly about the sauce. You may wish to cut the sprouts in half to allow the sauce to seep into the layers...
Red Wine Sauce
The distinction between this, also known as sauce bordelaise, and its red-wine counterpart in Burgundy was that the latter was made with wine...
Veal Glaze
There’s nothing difficult about making brown veal stock and reducing it to a glaze, but it takes hours, and so it’s best to make large...
Fennel Sauce
English fennel sauce, for salmon and other fish, is based on English butter sauce, and since this version omits the usual flour, it’s really...
Sweet-and-Sour Onion Condiment
This onion condiment, really a concentrated version of cipolline in agrodolce will keep, refrigerated, for...
Œufs en Meurette
These Burgundian poached eggs are colored mahogany by the meurette sauce, whose key ingredients are red wine and onions...
Pike, Pike-Perch, or Salmon with Beurre Blanc
Beurre blanc, the famous Loire Valley sauce typically served with poached fish, especially brochet (pike), sandre (pike-perch), and salmon, is made ...
Cheese Soufflé with Tomato Sauce
I use flavorful Gruyère or strong Cheddar in this soufflé, though other cheeses can also be good. I’ve always found soufflés easy to make, which...
Tapenade
The world has seen plenty of tapenade, but maybe it hasn’t been said often enough that tapeno in Provençal means “caper,” and that...
Capers in Olive Oil
Capers are flower buds, and those preserved in dry salt have the strongest, clearest floral taste; they’re far better than capers in vinegar...
Anchoïade
This variable Provençal mixture for toasted or grilled slices of bread differs from the Piedmontese bagna cauda used for dipping raw vegetables...
Grown-Up Ketchup
This ketchup contains no added sugar at all. It began with the idea that during this peak moment our garden tomatoes ...