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Showing only recipes by “Gordon Hamersley.”

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Sizzling Clams with Garlic-Herb Butter

This is one of my favorite ways to prepare clams. You can vary the flavorings as you wish, but this classic version is well worth the fi...

by Gordon Hamersley



This is the ubiquitous olive-and-anchovy tart from the Côte d’Azur. Nothing beats its full-flavored saltiness as an hors d’oeuvre served...

by Gordon Hamersley


Tian of Summer Vegetables Provençal

While the word “gratin” refers to any dish topped with cheese or bread crumbs and then baked, a tian is actually a simple vegetable grat...

by Gordon Hamersley


Fresh Goat Cheese, Roasted Beet, and Walnut Tart

As the tart bakes, some of the beet juice will color the custard and the goat cheese, giving each slice a pretty, almost marbleized look...

by Gordon Hamersley


Hamersley’s Bistro Tart Dough

This flaky and light pastry dough works for savory as well as sweet tarts.

by Gordon Hamersley


Seared Sea Scallops with a Garlic, Tomato, and Oliv...

This full-flavared compote also works well with salmon, tuna, swordfish, and even grilled chicken. Serve the scallops with some angel ha...

by Gordon Hamersley


Chicken Pipérade

This Basque Dish, a favorite of French bistros, has many variations. I like to add watercress to give the stew’s sweet sauce a peppery no...

by Gordon Hamersley


Peach Galette with Blueberry-Caramel Sauce

I love how the cornmeal gives this tart dough a rustic “bite.” It can make the tart a little trickier to roll out; but just patch any te...

by Gordon Hamersley


Blueberry-Caramel Sauce

This sauce -- intended for the Peach Galette with Blueberry-Caramel Sauce -- is also fabulous spooned over vanilla (or peach) ice cream.

by Gordon Hamersley

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Pear-Cranberry Crumble

This is a great fall dessert. You could also make the crumble in individual ramekins; just check on it sooner, as it will likely cook mo...

by Gordon Hamersley


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