Category: Tasty Recipes

Smoked Salmon Potato Salad

Smoked Salmon Potato Salad

Smoked Salmon Potato Salad

Smoked salmon potato salad is a comforting dish with a touch of elegance, bringing together creamy potatoes, smoky salmon, and plenty of hard-boiled eggs for richness. The savory fish contrasts beautifully with the earthy potatoes, while fresh dill and peppery arugula add brightness and balance. A tangy dressing ties everything together, keeping the flavors lively and satisfying. It’s versatile enough to serve as a light main course, a brunch centerpiece, or a memorable side at picnics and gatherings.

Smoked Salmon Potato Salad Recipe

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Tomato, Gorgonzola, Spot Shrimp Puff Pastry Galette

Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette
TOMATO, GORGONZOLA, SPOT SHRIMP PUFF PASTRY GALETTE

If you want to make the most of the tail end of summer and tomato season, look no further!

This Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette is a vibrant taste of summer. Juicy, sun-ripened tomatoes bring natural sweetness and bright acidity, perfectly offsetting the tangy, crumbly Gorgonzola that melts just enough into the flaky puff pastry to create pockets of rich, savory flavor. Tender, lightly sautéed spot shrimp add a delicate sweetness and subtle brininess, while fresh chives and a squeeze of lemon lift the dish with brightness and freshness.

The combination of textures — crisp, buttery pastry, melty cheese, juicy tomatoes, and succulent shrimp — makes every bite satisfying and layered. Light, colorful, and bursting with contrasting yet harmonious flavors, this galette is ideal for a relaxed summer lunch, a backyard gathering, or a casual dinner paired with a chilled glass of rosé.

Summer Heirloom TomatoesTOMATO, GORGONZOLA & SPOT SHRIMP PUFF PASTRY GALETTE RECIPE

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Julia Child’s Escargots à la Bourguignonne

Julia Child's Escargots à la Bourguignonne

Celebrating Julia Child’s Birthday
with Her
Escargots à la Bourguignonne

Just beyond the doors of Julia and Paul Child’s apartment at 81 Rue de l’Université, the narrow Paris streets settle into a golden, late-summer hush. It is August 15th, Julia’s birthday, and Paul has planned a special surprise.

Arm in arm, they stroll along the cobblestones, passing sun-dappled wrought-iron balconies draped with geraniums. The scent of yeasty pain de campagne drifts from a corner boulangerie, mingling with that of roasted coffee from nearby cafés. Paul’s eyes glint with quiet anticipation, eager to reveal his secret.

81 Rue de l’Université, Paris 81 Rue de l’Université, Paris

After a short while they arrive at their destination — Bistrot Ataloré, a small, warmly lit eatery tucked on a side street where the awning is striped in red and cream. Paul had stopped by earlier in the week to alert the maître d’ to the occasion. As they step inside, the aromas of garlic butter and roasting meats envelopes them.

“Bon anniversaire, Madame Child,” the maître d’ says graciously, bowing ever so slightly. “Nous sommes honorés de célébrer avec vous ce soir.”

He guides them to a private little table in the back corner, away from the gentle bustle of the dining room. As he hands them the menus, he leans in conspiratorially. “You must begin with our escargots — a specialty of the house. Divine garlic butter, perfect for dunking with our fresh-baked baguette. And the sole meunière… magnifique. For dessert, I recommend our seasonal figs with sabayon. Très enchanteur.”

Paul smiles at Julia, already knowing she’ll say yes to the escargots — the tender wild snails from Burgundy bathed in parsley-flecked butter. It is the kind of dish that lingers in your memory long after the last bite, much like this evening surely will.

Julia Child's Escargots à la Bourguignonne

The meal begins as the escargots arrive, bubbling in their cast iron dishes, green-gold pools of garlic-herb butter infused with a touch of dry vermouth, fragrant with fresh parsley and shallots. Each snail is perfectly coated, inviting a first bite of mouthwatering, buttery richness… Julia is in heaven.

Julia Child's Escargots à la Bourguignonne

Bon Appétit!

Julia Child's Escargots à la Bourguignonne

Julia Child’s Escargots à la Bourguignonne Recipe

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Lamb Lollipops with Chimichurri

Lamb Lollipops with Chimichurri

Lamb Lollipops with Chimichurri
Garlicky Smoked Creme Fraiche & Lemony Arugula Salad

Juicy lamb rib chops are cut from the rack and cooked to medium with a nice crust. Each chop gets a spoonful of chimichurri right on the tip of the meat for a fresh, herby kick. They’re served over a bed of peppery arugula tossed with lemon, and come with a side of garlicky smoked crème fraîche for dipping. It’s an impressive yet effortless starter guaranteed to disappear in minutes.

Lamb Lollipops with Chimichurri

Chops go straight from the fridge into a hot pan—rubbed with olive oil, seasoned with salt and pepper, and seared over medium-high heat for about 4 minutes per side. Rested before serving so they stay tender and flavorful.

Lamb Lollipops with Chimichurri Recipe

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Swordfish with Mango Relish, Lime Emulsion

Swordfish with Mango Relish, Lime Emulsion

Grilled Wild Massachusetts Swordfish
Mango Relish and Lime Emulsion

Thick-cut swordfish, wild-caught off the coast of Massachusetts, is grilled until just charred, tender, and juicy. It’s topped with a vibrant mango relish—diced ripe mango, jalapeño, and red onion—adding tropical sweetness, lively heat, and an oniony bite. A silky lime olive oil emulsion is poured over the top, tying everything together with bright acidity and a citrusy sheen. It’s then finished with herby cilantro.

Swordfish with Mango Relish and Lime Emulsion Recipe

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