Search Results for “chervil

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Herb Salad with Thyme-Crusted Tuna

Eric: Joel Robuchon inspired this salad—he used to serve a similar one in Paris—and I could eat it every day. To make it even better, to...

by Eric Ripert and Maguy Le Coze


Smoked Salmon Stuffed Eggs

Everyone loves deviled eggs. This version has the two herbs that are synonymous to both eggs and smoked salmon: chives and chervil.

by Jerry Traunfeld


Monkfish Kebabs Marinated with Herbs and Yogurt

The yogurt helps to tenderize the fish. Salmon can be used instead of monkfish if you like. Serve with brown rice, or lentils and braised...

by Sophie Braimbridge and Erica Jankovich


Fennel, Tomato, and White Bean Soup

This soup is light, easy, and amazingly good. Try using different herbs in the bouquet garni (rosemary and marjoram are worthwhile experi...

by James Peterson


Brie and Chive Omelet

Perfect for breakfast with a side of roasted potatoes or alongside a simple salad for a light supper, this omelet is elegant in its simpl...

by Lorna Yee


Soft-Shell Crabs with Garlic-Herb Vinaigrette

Eric: I discovered soft-shell crabs when I was working at Jean-Louis Palladin's restaurant in Washington, D.C., but it wasn't until I ma...

by Eric Ripert and Maguy Le Coze


Curried Mushroom Soup

This soup is tangy in its mildest rendition, and just gets hotter, depending on the strength of the curry used. For added tastebud tingl...

by Rosie Daley


Salmon Wrapped in Leeks with Warm Red Bell Pepper Puree

Buy the fattest leeks you can find. The wider the leek, the easier it will be to wrap the salmon. The salmon should be moist inside and s...

by Linda Zimmerman


Mussel Velouté with Curry

The curry that infuses this tome-based veloute sauce is softer than most and has a distinctly floral character that sings the praises of ...

by Ludovic Lefebvre


Herb Salad with Lemon Vinaigrette

A relative newcomer to the Hudson Valley, an exciting array of fresh herbs is grown in greenhouses throughout the region. This is one sal...

by Waldy Malouf


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