We remember falling in love with a photograph of petits farcis in an old issue of Cuisine et Vins de France. We’re sure that most chefs our age who had dreamed of cooking professionally since childhood feel the same when they open a vintage copy of Cuisine et Vins de France, or of Georges Blanc’s De la Vigne à l’Assiette. There is no greater food era than when Michel Guérard, Bernard Loiseau, Paul Bocuse, Alain Chapel, Georges Blanc, and Roger Vergé were at the top. Petits farcis are vegetables stuffed with sausage mix, then baked and eaten lukewarm. We make them in the summer when the growers show up with pattypan squashes. What else are you supposed to do with those little squashes other than admire them? The stuffed vegetables are awesome with a mâche salad and partner perfectly with a nice rosé or pastis. Get the smallest vegetables you can find, about the size of a golf ball.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.