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French
Golden Pot au Feu in Red Wine
Our Pot au Feu leans on unsalted butter and patience: kissed with char and smoke, then finished in Red Wine.
French
Free recipe
Buttery Nicoise Salad and Pearl Onions
Buttery Nicoise Salad and Pearl Onions -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb nicoise salad
- a pinch unsalted butter
- 4 oz shallot
- 1/4 cup fresh thyme
- 2 tbsp dry white wine
- 1 cup kosher salt
- 3 cloves cracked black pepper
- to taste flaky salt
Method
Step by step
- Cut everything to a size you can catch on one fork and keep it cold.
- Make the dressing first so the flavors have a minute to come together.
- Dress the sturdy items early and the delicate leaves at the very last moment.
- Finish with crunch, a little salt, and a bright squeeze of citrus.
Keep cooking
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Provencal Beef Bourguignon with Herbs de Provence
Provencal Beef Bourguignon with Herbs de Provence -- balanced between sweet, salt and heat.