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Gruyere

Savory Gruyere-Olive Bread

Ingredients Olive oil, for greasing pan 210 grams all-purpose flour (1 3/4 cups) 2 teaspoons baking powder ¼ teaspoon fine sea salt ¼ teaspoon black […]

Chard and Sweet Corn Gratin

This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold […]

Oat patties

Ingredients: – Oat flakes – 1 cup; – Champignons – 100 g; – Potatoes – 1 pcs.; – Garlic – 2 cloves; – Onion – […]

Croque Monsieur

In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. […]

Macaroni Milanaise

This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people. It serves […]

Root Vegetable Gratin

Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin. Ingredients 1 ½ pounds turnips, kohlrabi, rutabaga, large parsnips or […]

Buttery Breakfast Casserole

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before […]

Turnip Gratin

A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use […]

Mushroom Tart

If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling. Ingredients 1 […]