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Showing only recipes by “Patricia Wells.”

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JR’s Herb Salad

It is hard to believe, but it took a chef with the talent of Joël Robuchon to bring the common tossed salad to a place of honor at the th...

by Patricia Wells


Benoît’s Carrots with Cumin and Orange

This beautifully seasoned carrot dish was on the menu when Benoît Guichard took over Jamin in the fall of 1996. The chef’s secret weapons...

by Patricia Wells


Benoît Guichard’s Macaroni Gratin

This rich macaroni gratin—a far cry from the macaroni and cheese of my youth—is deliciously moist. Benoît Guichard, Joel Robuchon protégé...

by Patricia Wells


Chicken Fricassee with Two Vinegars

A perfect farm chicken, properly cut into serving pieces and sautéed to a golden tenderness, sauced with a luscious blend of cream, tomat...

by Patricia Wells

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Grilled Chicken with Mustard and Red Pepper

In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called à la diable, since...

by Patricia Wells


Le Mauzac’s Hanger Steak

Le Mauzac is a lively lunchtime café/wine bar tucked along a romantic tree-lined street in the busy Latin Quarter. Their onglet—flank, or...

by Patricia Wells


Cherry-Almond Gratin

I know of few greater food combinations than almonds and cherries. They love to grow side by side, and what’s amazing is that in France t...

by Patricia Wells


Salad of Tomatoes, Lemons, Croutons, Capers, and Ba...

This summer salad is composed of some of the seasons greatest hits: Meyer lemons from our little trees, a giant Russian variety of tomat...

by Patricia Wells


Poached Salt Cod with Vegetables and Garlic Mayonna...

“Aïoli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue—if drives away files.” —Frédéric Mist...

by Patricia Wells


Garlic Mayonnaise

I  can’t imagine a summer season without at least one hit of the pungent Provençal garlic mayonnaise known as aïoli. This is the classic...

by Patricia Wells


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