Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles are crisp and delicate—and they can be made at home in just 90 minutes.
Pan-Seared Filet Mignon
For a well-crusted steak with a quick pan sauce, sear on the stovetop (in the right size pan) and finish in the oven.
Madeira Pan Sauce with Mustard and Anchovies
This sauce was inspired by one served in a Paris bistro, where the menu includes steak frites and nothing else.
Blanched Green Beans
Cooking the beans ahead saves time when you need it most—in the final moments before dinner.
Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy enough to prepare, but each ingredient must be handled just so.
When making this French condiment, the key is to avoid a bitter garlic aftertaste.