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French
Classic Coq au Vin and Dijon
Classic Coq au Vin and Dijon -- layered with warm, patient spice.
French
Free recipe
Slow-Braised Creme Brulee with Fresh Thyme
Deeply satisfying Creme Brulee with Fresh Thyme, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb creme brulee
- 1/4 cup unsalted butter
- 2 tbsp shallot
- 1 cup fresh thyme
- 3 cloves dry white wine
- 1 tsp kosher salt
- 1/2 cup cracked black pepper
- to taste good finishing oil
Method
Step by step
- Bring the cold ingredients to room temperature so everything blends evenly.
- Mix the base until just combined -- overworking is what makes a bake tough.
- Get it into the oven promptly and resist the urge to open the door early.
- Let it cool and set properly; the patience is what makes it clean to slice.
Keep cooking
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Our Coq au Vin leans on unsalted butter and patience: built on a slow, honest base, then finished with Crusty Bread.
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A Bistro French Onion Soup, kissed with char and smoke, and served and Dijon.
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Rustic Gratin Dauphinois with Gruyere
Deeply satisfying Gratin Dauphinois with Gruyere, bright with acid and fresh herbs.