Fred used to offer this dish to girls at the restaurant L’Express because it was cheap and quirky. But in the end, that’s how he came across: cheap and quirky! Although it is no longer offered at L’Express, we sometimes make it at Joe Beef both for old time’s sake and because it’s just very good. You should count on two days to make this recipe, the first for filtering and chilling the consommé and the second for assembling the aspics. The classic version includes cooked ham, tarragon leaves, and egg whites cut and assembled in the shape of lilies. Now we do it with Spam, lobster, fava beans, crab, or anything we suspect will be delicious in a set consommé. You can purchase oeufs en gelée molds online, or you can use standard muffin tins made of silicone.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.