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French
Country Pot au Feu with Gruyere
Our Pot au Feu leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.
French
Free recipe
Slow-Braised Ratatouille and Dijon
Slow-Braised Ratatouille and Dijon -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb ratatouille
- 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
- Pat the ratatouille dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the ratatouille, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Deeply satisfying Croissants with Fresh Thyme, simple ingredients treated with real care.
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A Bistro Duck Confit, rich without ever feeling heavy, and served and Pearl Onions.
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Country Croissants in Red Wine
Our Croissants leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.