One of my goals with the cuisine at Bar Americain is to re-create the classics of French brasserie cuisine with the best of America’s ingredients. The other is to put my spin on those dishes that make up this country’s culinary heritage. This dish is a perfect example of the latter. Chicken pot pie . . . could it get any more authentically American than that? It’s warm, comforting, and, in this case, super flavorful and beautiful to boot. I opt for a flaky, golden-orange sweet potato biscuit crust that opens up to reveal a garlic- and onion-scented cream sauce studded with juicy chicken, tender vegetables, and flecks of parsley. We make this dish with smoked and roasted chicken at the restaurant, and I love the extra layer of flavor that cold-smoking adds. If you are up to it, follow the directions on page 249 and skip the chipotle in adobo puree or smoked paprika, which approximate that smokiness in the recipe.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.