Bistro Cooking at Home: More than 150 Classic and Contemporary Dishes

Sample recipes from Bistro Cooking at Home: More than 150 Classic and Contemporary Dishes

Frisée Salad with Lardons and Poached Egg

This warm, hearty bistro classic appeals to the bacon-and-egg person in all of us. (Lardons, by the way, is French for “pieces of fried ...

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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...

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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...

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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...

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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...

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Hamersley’s Bistro Tart Dough

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

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Seared Sea Scallops with a Garlic, Tomato, and Olive Compote

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

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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...

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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...

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Blueberry-Caramel Sauce

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

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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...

(1 Votes)

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