French recipes

Technique rather than ingredients. Most of these have short shopping lists and long-ish methods, and the method is the whole dish.

Three habits carry almost all of it: cook onions and shallots slower than feels necessary, deglaze the pan rather than washing that fond away, and finish sauces with cold butter off the heat.

Several are also the best use of a nearly empty fridge here. An omelette, a gratin and a soupe à l’oignon between them need almost nothing.