Caillettes
The most commonly used spice in charcuterie is pepper. It gives character to dishes, like these caillettes from French Charcuterie at Home.
Recipes
Chicken Pâté
Chopping and mixing meats are vital in the making of this chicken pâté from French Charcuterie at Home by Maison Verot.
Le Mans-Style Rillettes
Low and slow is the key to achieving the perfect rillettes in this recipe from the fourth-generation charcutiers behind French Charcuterie at Home.
Hazelnut Financiers
The goal is to bring out the nut’s fragrance and highlight its sweetness. Gateaux’s Mori Yoshida recommends serving them slightly cooled.
Banana Bread
This is a relatively easy recipe from Gateaux and a treat at any time of day. Packed with more fruit than traditional banana bread, the small pieces add interesting texture...
Nectarine Tartlets
Recipe from Gateaux by Mori Yoshida I first discovered this fruit while shopping at a Paris market. When I tasted it, I found that it was firmer than a peach and... Read More
Coconut Sablés
The secret to these coconut sablés from Gateaux lies in the perfect balance between the coconut, the crumble, and the butter.
Cannelés
Vanilla, rum, and orange zest come together in these untraditional and relatively large cannelés from Mori Yoshida’s Gateaux.
Mussels Carbonara
A twist on a great classic, this carbonara from Mussels pairs briny elegance with a touch of fennel.