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Baguette - Page 2 of 11

  • Recipe

    Seafood with Romesco Sauce

    Garlicky romesco sauce is best known in Catalonia as an accompaniment to grilled calçots (fat spring onions) or snails, but it is also wonderful with seafood. Its namesake chile—the romesco—is…

  • Recipe

    Turkey Sausage and Mushroom Baguette Pizza

    An homage to frozen French-bread pizza, but so much tastier. You can substitute pork sausage for the turkey, if you like.

  • Recipe

    Grilled Mussels with Rouille

    Grilled mussels are a natural match for rouille, a classic French sauce that’s often served with seafood.

  • Recipe

    Quick French Onion Soup

    It normally takes ages to caramelize onions for this classic soup. Starting with sweet onions means they need less time to become, well, sweet. But the real secret to this…

  • Recipe

    Roast Mussels with Walnut Pesto

    The meat of roast mussels can splay out a little, so don’t be alarmed if they look different from steamed mussels. Their intensely musselly taste will quickly win you over,…

  • Moveable Feast

    Classic Bread Pudding

    A drizzle of rich caramel sauce makes bread pudding sing. When making the sauce, sugar can burn easily, so use a heavy-based pot, preferably one that doesn’t have a dark…

  • Recipe

    Crab Bisque with Cauliflower and Brie

    Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…

  • Moveable Feast

    Beer-Steamed Mussels

    When creating this butter sauce, Chef Hayward stressed the importance of restraint when cooking with mussels: “Keep it simple to let them sing.” He used sheep’s sorrel as part of…

  • Recipe

    Mussels in Beer

    Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale, and the…

  • Recipe

    Pot-au-Feu

    Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and…