de la Cuisine Gastronomique
Here’s another version of the classic dish that Julia Child described as “full-bodied Mediterranean flavor.” Read more…
“Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base,” writes Julia Child. Read more…
These cookies have 2 ounces of almond extract—it may seem like a lot, but we found it to be just right. They’re shaped and baked like biscotti, but one bite will tell you they are butter cookies. Cook longer for crisper cookies and shorter for chewier cookies. Read more…
The sweet, caramelized shallots with the salty cheese and peppery arugula are a thing of beauty here. The hot pasta wilts the arugula and melts the cheese just enough. Use a bread on the sweeter and crustier side for the bread bits. Read more…
Raw collard greens? One bite of these sprightly green ribbons, and you’ll be a convert. If you can’t get collards, use kale. Read more…
This rich, lemony cake is dense and moist. Read more…
Prepare the lasagna a day ahead and bake just before serving. Read more…
Serve over cheese polenta Read more…
Spoon a mound of soft polenta onto plates. Place sliced Rosemary Apricot Pork Tenderloin on top and drizzle on any extra apricot glaze. Read more…
Panettone (pan-uh-TOH-nee) is a sweet bread with roots in Milan, Italy. Traditionally baked as a cupola-shaped loaf, it’s served with hot beverages or a sweet wine or liqueur. Read more…
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