Chicken thighs are browned, then roasted with shallots, lemons, garlic, and what sounds like way too much herbes de Provence. It isn’t.
Cooking for one can be a chore for some. Instead, see it as a chance to indulge in old favorites and experiment a little.
This traditional Provençal pot roast is toothsome and ridiculously easy. Don’t let the anchovies scare you – they disappear into the dish, leaving only dialed-up umami behind.
Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner.
Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside.
A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor.
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer – or paired with a crusty bread, a satisfying light lunch.
Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta.
Soy sauce, sesame oil, rice vinegar and aromatics dial up the umami in this sautéed tofu main course.
Garlic scapes replace green onions in this potato salad, adding a mild garlicky kick. Bacon and lemon juice also play key roles.
Make a double batch – you'll want leftovers.
Shishito peppers, sautéed until blistered in spots and tossed with lemon juice and salt, are a popular Japanese finger food.
Quick to make, beautiful to look at and hands-on fun to eat, mussels in tarragon cream sauce make a delicious main course for two or a sociable starter for four or more.
Sage puts a fresh, summery spin on classic basil pesto. This quick, no-cook sauce is perfect for pasta, chicken, chops, steaks, roasted vegetables and more.
Already flavorful chuck roast gets a tangy, complex, umami boost with balsamic vinegar, and fresh and dried mushrooms.
Roasting cauliflower mellows its flavor and adds a bit of color to this hearty, delicious pasta. Roasted andouille sausage, olives and shallots also star.
This no-cook tomatillo salsa verde tastes as fresh as its ingredients — tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, or scrambled eggs.
Replacing tomatoes with tomatillos gives the traditional bowl of red chile a nice green hue and a fresh, lively flavor.
A handful of basic ingredients – carrots, potatoes, leeks, stock, fresh thyme and cream – proves once again that the French are masters of sublime simplicity, in this colorful, subtle soup.