%2520Joanne%2520Pai.jpg)
Rebekah Peppler
Contributor
Rebekah Peppler is a Paris-based food writer, stylist, and author. She is the author of the James Beard Award– nominated Apéritif: Cocktail Hour the French Way and Honey, a Short Stack Edition. She is a regular contributor to the New York Times. Her recipes and food writing appear widely in, including Vanity Fair, Bon Appétit, Real Simple, Food Network, and more. When she’s not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement.
Recipes & Menus
Sardine Rillettes
This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.
Recipes & Menus
Seven-Hour Braised Leg of Lamb
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
Recipes & Menus
Chambéry Cassis
Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.
Recipes & Menus
Fried Lemon and Radish Salad
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
Recipes & Menus
Eggs Rémoulade
Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
Recipes & Menus
Marinated Olives With Citrus
This fun, citrusy cocktail snack is for olive lovers only.
Recipes & Menus
Clams With Sherry and Olives
The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.
Recipes & Menus
Aperitif Scorpion Bowls
Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.
Recipes & Menus
This Is the Most Popular Cinnamon Roll in Paris (Now Let's Make a Version Here in the U.S.)
After seeing Circus Bakery's twisted pastry everywhere on Instagram, we decided to bake a version for ourselves.
Expert Advice
The Summer Snack That Beats Avocado Toast
Because the greatest thing since sliced bread is sliced tomatoes.
Recipes & Menus
Green Tomato Toast with Ricotta Salata and Lemon
With super fresh tomatoes you don't need much more! This toast combines sharp ricotta salata cheese with plump green tomatoes and lemon juice for a refreshing bite. We like green zebra tomatoes for their pretty yellow stripes and bright, floral flavor, but any ripe green tomato will work in this dish.
Recipes & Menus
Panzanella Tomato Toast with Crispy Capers and Basil Leaves
This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.
Recipes & Menus
Maple-Roasted Tomato Toast with Goat Cheese and Mint
Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.
Recipes & Menus
Texas Toast with Roasted Tomatoes and Parsley
Caramelized tomatoes add a pop of tanginess to these garlicky toasts.
Recipes & Menus
Tomato Toast With Peaches, Mozzarella, and Mint
Tomatoes and peaches top fresh mozzarella and toasted brioche in this unbelievably easy (and flavorful) take on Caprese.
Recipes & Menus
Avocado Toast with Tomato-Corn Salsa
Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.
Recipes & Menus
Ham, Gruyère, and Tomato Toast With Dijon Mustard
This combination of rich, smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg.
Recipes & Menus
Spanish-Style Tomato Toast with Garlic and Olive Oil
The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.