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If you’re anywhere but the City of Lights, bring Paris to you with our latest Book of the Month, The Little Paris Kitchen from Best Job Ever feature and food creative extraordinaire, Rachel Khoo. The peppy chef, food writer, consultant, and instructor took her love for French cuisine and serves it up in a beautiful, easy-to-follow volume. You don’t need to put on a white toque and learn a whole new language to enjoy this book. All you really need is a love for trying new things, for pretty photos, and for cheese.
Complete with an appendix of French basics such as stocks and sauces, and an address listing of Rachel’s favorite food finds in Paris, this book is fantastic for any level of chef. Many of the recipes only require the omnivore’s kitchen basics like butter, flour, eggs, and milk or cream. And, you definitely don’t need to be a professional chef to produce the delicious, hearty, and indulgent dishes.
The recipes elegantly highlight the often overlooked accessibility of classic French food. While many of the techniques are traditional (don’t worry, they’re definitely not as difficult as you might think), some recipes go outside the box. The French favorite Coq au Vin is made by taking the chicken out of the pot and putting it on skewers. A lot of the recipes are versatile, too, including Potato Nests and Quiche Lorraine that can be altered to your whims.
Lastly, Rachel’s prose throughout the book is as delightful as her sunlit full-color photographs. As mentioned above, many of Rachel’s recipes are updates on seasoned French favorites. She talks about the fact that she, a young Brit, was often given grief for not doing French “right.” However, she often won over skeptics. The personal connection she has with the food makes it more than just a cookbook, almost like a personal essay on the world’s most renowned cuisine.
Are you looking to try a few new takes on French food? If you leave a comment in response to the discussion question below, can win a copy of The Little Paris Kitchen!
What traditional dishes do you take and make your own?
books, rachel khoo
Loved watching her show on the Cooking Channel. Owning her book would be a real treat. Can’t imagine cooking in her tiny kitchen…
Boef bourguignon is definitely my favourite comfort food! And I don’t know if you’d call them traditional but I like to experiment with salads aswell, none of that boring iceberg and tomato for me though, the best one is with roasted peppers & chick peas, soy beans, sprouts, greens, dijon vinaigrette and parmesan!
I have so much fun tweaking recipes for traditional dishes! Like throwing some butternut squash in beef stew, or using linguica instead of andouille in red beans and rice and adding leeks, or stuffing a roast chicken with couscous and chopped dried berries. While I appreciate traditional dishes, the kitchen is such a wonderful place to get creative and try new things.
I like to make my own tomato sauce with fresh tomatoes (never canned), olive oil, salt, pepper, whatever spices strike me at the time, and fresh cilantro.
Homemade Pizza has got to be one of my favorite dishes to play with! Days when thereâ€™s not much left in the fridge make for especially interesting and sometimes surprisingly tasty pizzas! I also like experimenting with different types of crust and cooking methods (cast iron pan is my fave!).
Everything! No matter the recipe, I’ll always switch it up and add Slap Ya Mama seasoning into it 🙂
I love making quiche. I can never eat my eggs quickly enough so it’s a great way not to waste food. It’s so simple to just take a pre-made pie crust, mix up the eggs, milk, and whatever else I want in the quiche (sometimes veggies, meats, cheese, herbs, even leftover pizza this one time, etc., etc.) and throw it in the oven. It’s great to use up whatever I have in fridge and makes the quiche different and fun each time.
This cookbook looks beautiful. I would really love to try the Quiche Lorraine… and if there’s a pains aux raisin recipe in there… I have to have it. That was my favorite pastry whilst studying in Paris during college <3
Casseroles. I take the traditional canned-soup-and-rice recipe, plus some of my mother’s healthy edits, and add some more flavorful Chinese ingredients.
I’m not a very good cook and I absolutely adore daydreaming whilst reading cookery books. I’m better at assembling good quality foods, meats, cheeses, olives and a decent red wine. I was an au pair in Paris many years ago and their way of eating was fascinating – particularly having a salad at every meal and making the most of local fresh produce. I do try to cook for the kids but generally, so far, my ‘mark’ has not exactly been Michelin standard!
I like to improvise with pasta, spices, different kind of sauce and combination. Kids love it. 🙂
I would like to try a new take on ratatouille.
Carrot cake! While I could never pass up cream cheese icing, I love to add lemon curd – in between layers, in the center of cupcakes, etc. The kick of lemon takes my favorite classic cake to a whole new level.
I love to tweak my mom’s soup recipes with different combinations of fresh veggies and adding things like soy sauce or white wine vinegar!
Sounds like something I would not mind trying out.
Best, and keep on blogging.
Sounds like something I would not mind trying out.
Best, and keep on blogging.
(hope it does not duplicate. WP is acting up)
I make a great bowl of cauliflower soup with homemade rolls!
This souds like a lovely little book to have in the kitchen.
Ratatouille, bolognese, and shepher’d’s pie! Ratatouille: I add lots of red chili flakes, and use whatever fresh veggies are in season or on hand. Bolognese: Also a lot of ched chili flakes, but i like to add bell peppers to the carrots/celery in the foodprocessor, I think it brings out a bit more sweetness to the bolognese that you don’t get with the carrots alone. Shepherd’s pie: again, more chili flakes (we’re a spicy household), i like to include some hardy veggies, like parsnips, the ground beef gets changed around with the spices (like cumin and oregano) and play around with different colored potatoes (purple fingerlings are my fave so far!)
I absolutely love French food and all things Paris related!! Been obsessed with French things and food and people and culture since I was 12!
I’m more of an Eastern European and southern food foodie—but I’d like to win the book anyway!
Beautiful book just in time for CSA Season!!!
There isn’t a taco my stomach (or my roommates) don’t like. I hate wasting food and love getting creative with whatever I have on-hand. Plus, tacos are easily able to become vegetarian, vegan, or gluten-free friendly! They can be as simple, or as complicated, as I want, depending on how brave I’m feeling in the kitchen that day.
We always make calzones in my household, and we have a slight obsession that rivals Ben Wyatt’s on Parks and Rec. I always try to spice of the recipe with random things in my fridge.
I love to put my own spin on lasagna by making my own sausage and adding a green, like kale!
Quiche, chili are two things that I was taught to make when I was really young and over time I’ve experimented with and turned into dishes that are completely mine. Plus either one can be made to completely suit your mood, or as is often the case what’s in season and what’s in the fridge on a busy weeknight. A new dish that I’m learning to make from a recipe given to me by my mother in-law adapted from her mother in-law is Tourtiere; a favorite dish of my husband’s (fond memories from childhood attached) and what appears to be a favorite of our little girl as well.
Lasagna<3 Vegetable lasagna is my favorite to make & I change it a bit every time.
I love to make a homemade lasagna with homemade sauce, lots of veggies and cheese! It takes longer to make but it is so worth it and it is great to make double to triple batches to freeze and have on hand for those busy nights or unexpected get togethers.
I’m not a creative cook at all (my creativity is limited more towards the visual instead of the culinary!) but I’m always looking for ways to make desserts prettier (and yummier) by topping them off with interesting fruity designs.
I love making quiche for weekend breakfasts and it’s so easy to change it up depending on your mood. Right now my favourite combination is broccoli, ham and cheese, but bacon and mushroom is pretty tasty too!
Spring (namely Easter) always make me reminiscent for my grandmotherâ€™s annual lamb dinner. Even though I have left home, I continue to make this dish in honor of my grandma for all the time and effort she spent in making sure her family was well-fed. However, instead of serving the lamb with the traditional mint sauce, I dress it with a balsamic glaze, and I offer brown sugar glazed carrots and rosemary roasted potatoes instead of stuffed artichokes and potatoes au gratin.
I love making pound cake and trying out different fruits, nuts, and flavors together!
I loooove pasta so I like to try new recipes. I think of flavors that I like, throw them in a dish together and see what result I get. Often it is really tasty and the times when it isn’t is still a fun experience. When you experiment with your ingredients you learn a lot about what goes together and what doesn’t. My latest favorite pasta dish was a macaroni and cheese with bacon, mushrooms, onions and 4 different types of cheese! mmmmmm :0)
I love changing up Grilled Cheese sandwiches with “fancy” cheeses, some bacon and tasty mustard…or cheese and fig jam for a sweet spin on it. Yay!
We love to make homemade pizza at our house. so much healthier, and fun! Also Chicken soup, I have at least 5 new recipes. I love to be creative when i cook!
A perfect pan-fried steak, marinated in coconut aminos and capers before it hits the pan. Then the capers get butter friend and crispy while the steak is cooking thru… oh m’lordy, it’s heaven
I I love playing around with icing and cake combinations… whether it’s a towering layer cake or a large batch of mini confections, I am always trying to hit that perfect note. I never used pre-made icing, it’s always from scratch, which allows me to tweak the flavors even more. The combinations are truly endless, and I love the sweet taste of sucess. Although, in this case, failure is pretty scrumptious as well…
I’ve really loved playing with traditional Moroccan recipes to come up with my own takes and flavors. There are some things you should leave alone but so many others that are easily adapted and added to!
Blueberry muffins!!! :3
I use almost only whole wheat flour, and in the summer my family goes berry picking at this farm and I use those fresh berries for the recipe. At the end, I sprinkle sugar in the raw on top for a sweet crunch
Meatloaf! I love taking the most basic recipe and playing around with adding kale, mushrooms, doing a vegetarian loaf, and more. So many different savory elements go great in this hearty, “old school” favorite and it makes several meals at once.
I love to make a traditional pasta sauce called ‘Puttanesca’ but since I’m allergic to one of the ingredients, I substituted sweet red peppers for the anchovies and toss in a few extra capers to make up the loss of the salty fish. I like to add sweet Italian sausage too, if I know I’m serving meat-lovers. It’s such a simple, delicious recipe!!
I am (shamefully) new to cooking and need all the help I can get. Pretty photos and a love for cheese are a bonus!
Meatloaf! My first attempt, many years ago was a failure to say the least. Walnuts in meatloaf – not so much. But I took my failing as a challenge and now meatloaf is one of my go to recipes. It’s so easy to switch up! I love to make little, dainty, personal sized mealoaves. Much cuter that the loaf of meat my mother used to make!
I love going to Penzey’s Spices and buying my favorite combination, Sunny Paris. It’s hand-mixed from shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf. An incredible seasoning for seafood, Cornish hens, chicken, vegetables, rice, eggs and quiche. Simply sprinkle over salads, potatoes, or rice. It truly “takes you there.”
I have been taking the traditional Italian meals that I grew up with and putting a vegan or vegetarian twist to it I make meatless meatballs with roasted eggplant instead of meat. It is been a great way to stay in touch with my heritage and healthing it up a bit!
I like to put my own spin on Mexican food, fajitas especially!
I make my mums spanicopita, I think that’s how it’s spelt, a traditional Greek dish of spinach and feta and filo! Yum!
When leaving the nest I also made a full copy of my mums hand written recipie book with all our traditions and childhood favourite recipies! A real heirloom cookbook I had to continue!
My girlfriend loves France and loves French cooking and would adore this!
I’m still trying to perfect Japanese cuisine in my household and have taken to developing a sweet version of Onigiriâ€” the triangle-shaped rice balls covered in seaweeed with a filling inside. Ideally, I’m making mine with Crepe paper and coconut brown rice + fillings of choice. It’s still in an experimental stage right now, but it’s a fun idea!
Mac and Cheese, we make it with ramen!
that is several levels of awesome- when I read this, I tried to picture what it would be like and texture makes so much difference! This sounds like such a fun idea.
I love playing with potatoes, especially escalloped, and au gratin. (As if I needed the carbs!) There are so very many wonderful ways to prepare a spudâ€¦
I love making pasta, especially chicken carbonara. But I’d like to try making other pasta dishes, such as chicken farfalle or even lasagna.
I love to make traditional Shepard’s Pie like my Irish Nanna made 🙂
Oh I like to add extra veggie such as kale to it & leave out the cheese on the potatoes to lighten it a little.
I love making pastas, such as chicken carbonara. But I’d like to try making lasagna or chicken farfalle!
Growing up in a place where Chile Peppers are plentiful, I’m always trying to add a little bit of spice and “home” to my cooking. I love to incorporate New Mexico red and green Chile into all of my cooking not necessarily to be spicy but for depth of flavor! I’ve even added Red Chile to Rachel’s Boeuf Bourguignon recipe and it came out delicious!
I adjusted my mom’s cheese and bacon quiche and invented what my family calls ‘barn yard special’. I add to the mixture of cheese and eggs the following: minced onion, fresh mushrooms, spinach, ham bits, shredded hashbrowns, sour cream and extra bacon, poured into a pastry crust…I make them 4 at a time! My husband declared that my mom’s left him hungry and wouldn’t eat quiche…by adding the extras…he happily eats ‘barn yard special’. 🙂
Soup! I would be interested in seeing how the Vietnamese pistou is made in this book.
I make pork wienerschnitzel, but I add more flavoring to the breading than is traditional.
I love to add asparagus to my caprese salads.It’s delicious and you get more greens in that way!
I love French food! My favorite dish would be coq au vin…mmm! 🙂
I love to play around with salads though…my favorite combo is dark green and red lettuce, cherry tomatoes, feta cheese, brown/wild rice mix, and fresh onion. Delicious!
I make a Croque Monsieur that will blow your mind! Homemade french bread & mustard, gruyere & parmesan cheese from my neighbour, and smoked ham from my friend’s grandmother (who makes all of her own meats). I serve that with a green salad fresh my garden, and a vinaigrette made with honey from my own bees. It’s freaking delicious, I can’t say that enough. Seriously, now I want some.
I love making macaroni and cheese. I like to take my mom’s recipe and add more garlic (I love garlic) and change up the cheeses I use. Since it takes multiple cheeses you can really experiment. I also really like using “vegetable” noodles in the dish. They are fun, colorful and a little healthier than regular ones.
I love making macaroni and cheese. I have a great recipe from my mom, but I like to change up the cheeses that I use. Since there are so many kinds of cheese and the recipe uses multiple cheeses, you can really experiment with the dish. I also like to use “vegetable” noodles instead of the regular ones. They add color and fun!
I love making macaroni and cheese. I have a great recipe from my mom, but I like to change up the cheeses that I use. Since there are so many kinds of cheese and the recipe uses multiple cheeses, you can really experiment with the dish. I also like to use â€œvegetableâ€ noodles instead of the regular ones. They add color and fun!
Yummy cheesey potato gratin! But with parsnips instead of potatoes!
I make a traditional Italian foccacia bread, and I make it my own by using it as sandwich bread. It’s wonderful with smoked chicken and, believe it or not, sliced apples.
I’m not much of a cook but am starting to dabble in it more. I second the homemade pizza, can change it according to the kid’s current taste (and is easy!)
I like to put a twist on traditional French steamed mussels by adding veggies and herbs with a twist, such as leeks or saffron. I also like to put a Thai twist on them sometimes with a coconut-based broth and cilantro.
I have a recipe for a rich cream sauce for pasta — I have made it so much because it is so versatile! I melt butter and cream together and whisk in salt, nutmeg and cayenne pepper, plus a mix of herbs and parmesan cheese. A bit of flour at the end helps to thicken it. I have made variations with blue cheese, bacon and garlic, or with shrimp and dill, or with leeks, chives, mushrooms and much garlic again. It’s amazing over butternut squash, with angel hair pasta or farfalle pasta. I am obsessed with this dish as it leaves lots of room for creativity, and it’s very easy to put together after a tiring week day. It came from an amazing cookbook that belonged to my beloved late grandmother, and she left two double checks in pencil by this recipe.
My family is French and Moroccan, so I love to make traditional plates! I enjoy tagines and crÃªpes immensely! For the tagines, I like to throw in cous cous, or sometimes quinoa, fresh fruit, dried fruits, nuts, and all kinds of delicious spices and olives.
I think the first thing I ever learned how to make was a crÃªpe. My grandma taught me when I was a little girl. They’re so versatile: savory, sweet. Since I’m a vegetarian, I need all kinds of protein, so I like to switch up the base and use Greek yogurt, whole grain flour, flax seeds, etc. They are my guilty pleasure though, I prefer them sweet. Especially with Grand Marnier, orange slices and ice cream 🙂
My boyfriend and I often make fresh pasta and pesto from scratch! It is so simple and full of so much more flavor than the store bought stuff. Another amazing thing is homemade mayo. All you need is an egg, oil, vinegar, s/p, and a bit of mustard. We make a big batch and divi it up to make curry mayo, aioli, and one with capers and shallots. Perfect on roasted potatoes or grilled chicken!
My family and I make lasagna, but ever since I was briefly a vegetarian a few years ago, we started making it without meat. It turns out, we loved it so much more this way, and it’s been vegetarian lasagna ever since. The lasagna is full of fresh veggies, like peppers, onions, peas, avocados, garlic and tons more, with homemade tomato sauce, spices and cheese. It’s amazing!
Love anything that has to do with Paris. Especially food related things!! It’s time for spring cooking bring it on!!! 🙂
I love eggplant parmesan, but have simplified it. I slice the eggplant lengthwise and bake it, to reduce the calories from frying. I brush it with olive oil or canola oil on both sides. Then I make either rollups, with a ricotta mixture or mozzarella and pasta sauce and parmigiano reggiano, using toothpicks to keep it together, or I often just pile on the sauce and cheeses and keep it flat.
I usually make simple dishes my own, like omelets and casseroles by adding my favorite ingredients!
Lasagna with made from scratch beschamel sauce with beef,sausage, tomatoes, oregano and lots of fresh basil (even the stems) is a hit with my family. It takes lots of time but is so worth the wait!
I like to take any dish and put my own spin on it, but most recently I made my own version of puttanesca sauce. I served it over quinoa for my gluten-free friends and over linguine for my pasta-loving friends. It was vegan, with tempeh for the protein. I heated it up with red pepper flakes and ancho chili powder. The salty elements included capers and green olives (no anchovies!).
I love making stir-fry. I turned my husband on to it and now its the only thing he requests! Instead of serving it over rice, I use couscous. Less time to cook and so tasty!
I love to make creme brulee.
Definitely would love to own this book!
Frittata. I’ve never owned a skillet that I could put in the oven, but I adapted and have been able to create a great frittata on the stove. Love to add all kinds of great veggies and cheese!
I love seafood. I live in the Pacific Northwest so seafood is abundant! My favorite dish to make is pan-seared scallops. I like to mix up the basic seared scallop dish by serving the scallops with different sauces according to what is in season – from tangy grapefruit reductions to savory herbed butter!
I love making stuffed peppers, but I mine a little bit spicier than usual. I use brown rice, black beans, corn, red onions, and tomatoes in the filling. Sometimes I throw real bacon bits in the stuffing instead of ground beef or turkey, if I want some additional protein. The extra spice comes from a finely diced chipotle pepper. Throw that in the stuffing, and cover the peppers with some cheese. Yum! I want some now!
Ahh I would love to have this book! I have been watching Rachel’s show on youtube, and I think she’s so adorable! I don’t know if I have a favorite dish that I make, but I really like experimenting with different foods around the world! I think if I have to shoose one it would be Pho with fried tofu! I think one of the reasons I like Rachel is that she’s not really afraid to try something new, and it’s just fun watching her in her tiny little kitchen!
I love taking recipes and making them my own! When I was a teen, my grandma gave me a book with her (and her mother’s) recipes in it – the ‘Family Recipes’. I have always liked learning about flavours and playing with ingredients, so last year I gave her (tongue in cheek) a ‘Part 2’ to the ‘Family Recipes’, which was each recipe updated and changed with new ingredients, and methods. She loved it so much that she took both of them and had them printed up in a combined hardcover book for us to hand out to our family! It’s so fun deciding on which Winter Soup recipe I feel like on a given day 🙂
I love making different pizzas–I try new kinds at least a few times a month. I hardly ever use tomato sauce–often I do a whole wheat crust with different combinations of herbs, seasonal roasted veggies, and flavorful meats and cheeses. Right now my favorite is balsamic carmelized onions, bacon, goat cheese, and arugula!
We like to change up macaroni and cheese- we try lots of difference combinations, like parmesan cheese and crumbled crackers !
I think my spice selection on most savory dishes I make, tend to make them just a bit original.
Mac and cheese !
Love to make my chilli bean and Kumura bake so yummy
I’ve really been into making my own fancy version of “potatoes au gratin”, which also happens to be a French dish. It’s such a simple recipe and only has a few basic ingredients that I usually have around the house. I start by thinly slicing potatoes with a mandolin, then layering them with blue cheese crumbles and balsamic caramelized onions and a little salt and pepper. After layering all the ingredients, I simply pour some whole milk on top (enough to fill about 1/2 the pan) press all the potato layers down and sprinkle on some more blue cheese and then bake it for about 45 min or so (until the potatoes are tender). It is SO simple and yet so fancy at the same time!
I love making (and eating!) Italian Wedding Soup. It always reminds me of my late grandmother (who we fondly called Binky). We would always eat it at holidays and special occasions. Now, I love sharing this family recipe with friends.
I love cooking (and eating!) Italian Wedding Soup. This soup always reminds me of my late grandmother (who we fondly called Binky). My family always ate this soup at holidays and special occasions. Now, I love to share this recipe with friends!
My husband grew up in Taiwan (Chinese Taipei) and craves the traditional beef noodle soup. The closest and best Taiwanese restaurants are 50 minutes away near Washington D.C., so I improvised a beef noodle soup from a Chinese cookbook adding crushed fennel seed, kale, and rooster sauce (Sriracha). I also use thick soba noodles instead of enriched for added nutrition. It is pretty good, and it tastes close enough to keep the memories of his upbringing alive and happy until the next trek to the city (As we have two toddlers, a 19 month old, and are expecting our next child any day, we don’t get down to the city as often as we used to!)
I love making my own variations of tomato based pasta sauces. During the summer, I use my own tomatoes from the garden, preferably Roma tomatoes, but I find most varieties work fine, and render them down to a sauce consistency. Typically I season the tomatoes with salt, pepper, sugar and Italian seasoning. Then I throw in garden fresh vegetables if I have any, chopped according to the type of the pasta I’m serving the sauce with, and sometimes cooked sausage, chicken or turkey. The possibilities are endless.
Most of my cooking is an experiment in “how can I make this with very few and very cheap ingredients?” but I did make an amazing vegetarian French Onion soup for my boyfriend’s birthday. He’s always loved the smell of French Onion soup but grew up vegetarian so was never able to have it, and now that I’m vegetarian as well, I thought I’d give it a go! First time I forgot to dilute the concentrated vegetable broth (and it was the saltiest food I have EVER tasted in my life), but once I did, it was absolutely delicious!
Red velvet is the go-to birthday cake for my family, and my grandma passed her recipe to me when I was a teenager. Over the years, it seemed to be lacking in something, though, so I tweak it a little every birthday. Now everyone gets their favorite kind. Red velvet cupcakes with mini chocolate chips for my brother, a classic cake with decadent cinnamon cream cheese frosting for my dad…even my grandma loves the new versions!
Red velvet cake is our family’s go-to birthday baked good, and my grandma passed her recipe to me when I was a teenager. A little something seemed to be missing, though, so I would tweak the recipe a bit with every birthday. Now everyone in my family gets a version they adore: red velvet chocolate chip cupcakes for my brother, a classic cake with decadent cinnamon cream cheese frosting for my dad…even my grandma loves what I’ve done with her recipe!
Beef Stew, with Red Wine, small red potatoes, plus many other goodies…and fresh bread (sometimes homemade)
I like to play with my Thai Beef recipe. I found the original recipe in Martha Stewart’s magazine. I add in all kinds of vegetables and vary the ratio of fish, soy and hot sauce. I also serve it with rice or sometimes noodles.
I’ve been making several kinds of soups, I recently learned how to make a rue and have been playing with adding flavors and creating!
I’m an avid traveler and everywhere I go, I try to look for traditional recipes and make them my own by mixing up the flavors of different dishes. I’m from Indonesia, and we have various kinds of spices and food from each city! There’s always something to blend together with other countries’ food. For example, rendang (a spicy beef dish from Padang) blends well with sliced king oyster mushroom and spaghetti, flavored with parsley and coarse salt. yummy!
I’ve got classic French meringues in the over right now! For my friend’s birthday she’s getting lemon curd meringue cookie sandwiches. She’s going to be so excited! Light and airy for the second day of spring!
Love to put my own spin on pizza by using different and unusual toppings, sauces, cheeses, etc.
Chocolate chip cookies. I like to add whatever we have in the house, like coconut, white chocolate chips and walnuts.
I love to add my own spin on things no matter what it is! Traditionally I like to add a little more heat to whatever it may be- a homemade pasta sauce, pizza, even when making french fries. Garlic and red peper flakes have never failed me!
We like to make our own pizzas on Sunday nights. I always keep mine simple with tomato sauce and mozzarella cheese!
I can’t say I’ve cooked much in the way of French Food but my favourite holiday memory was eating a Nutella and banana crepe in the back streets of Paris for dinner- it was such a treat listening to the French language and pretending I wasn’t a tourist… apart from the exclamations at how amazing crepes are!
I’m gluten free so I am keen to try making French pastries and such but gluten free…. I can’t remember the last time I ate a croissant but boy when I make a gluten free one that works my taste buds will be cheering!
instead of serving salsa and chips, I make this delicious bean dip with black beans, lime, corn, tomatoes, cilantro, and jalapeno. Perfect pairing with guac and Scoops chips.
My brother and I found a wonderful recipe for blueberry scone a few years back. We then made every saturday our cooking day, where we would each take half the dough and mix in different ingredients and then have a taste test of each to see whose was better! The favorite of mine that I made was opting out blueberries, mixing in chocolate chips, vanilla, cinnamon, and a little more milk. More of a dessert, But it was wonderful and I still always make them:)
We do a lot of â€œlightening upâ€ of classic recipes. Itâ€™s not overly creative, but itâ€™s good for our waistlines.
We like to make our own pizzas on Sunday nights. I always keep mine simple with tomato sauce and fresh mozzarella!
Quiche and Frittata are my latest foray making do with whatever I can find in the fridge. As long as you stock cream, butter and eggs and you can make anything.
Macaroni and cheese is a super fun one to play with, and I also love to make some unique twists on chicken noodle soup
meat loaf and macaroni and cheese! The recipe is a secret 😉
Beef stew with peaches and cracked black pepper, topped with rosemary biscuit batter and popped in the oven to bake. (The peaches hold up remarkably well when stewed, and add a subtle sweetness to everything.)
I like to add a twist to classic mac n’ cheese. First I saute garlic, red pepper, onions and mushrooms. Then I boil whole wheat rotini noodles. After everything if finished I toss it all together with Trader Joe’s 4 cheese blend, add a splash of olive oil and a splash of Cesar dressing and the secret- some cayenne pepper! The cayenne give it a subtle kick and richness- everyone loves it!
I love the food order of the French meal. Salad and cheese following the main plate, love it. And the fresh bread from the boulangerie…sweet.
I like to make frogs legs chewing gum! Just kidding! In high school I once designed a faux catalog called, “FRENCH CLUB CATALOG FOR STUDENTS” and one of the culinary delights was frogs legs chewing gum. We also made a pathetic buche de noel at our language fair. Now almost 20 years later, I enjoy making a traditional French omelette with avocado, gruyere and Sriracha
Well in New Zealand traditional would probably be a good old Sunday Roast. I usually change it up and have it on a different day, or use different herbs or try a new potato recipe but I am such a fan of oven roasted poatotes with garlic salt and just mixed herbs all over it. Yum, Seriously cannot go wrong with garlic salt and a few extra cloves of long roasted garlic, my mum and I just love it!
I love playing around in the kitchen and i absolutely adore CHEESE!!!! although lately i have only been making cupcakes because i recently got a book on how to decorate them…
perhaps it is time for me to switch to something a little healthier? haha
guess i’ll have to go to the library and get a new healthy cookbook!
I change up the traditional southern pulled pork by adapting it to my slow cooker. My family loves it. It’s the next best thing to the smoked kind. Thanks for the chance to win this cookbook.
How lovely! I have little experience with French food outside of the occasional macaron, but what better way to learn about it than to make it, right?
My favorite food to “play” with is grilled sandwiches. I love to try all sorts of fancy cheeses, delicious pestos, sometimes meats and/ or veggies. I’ve always had great success customizing these sandwiches to the tastes of our guests.
I eat mostly vegetarian so I’m always reinventing traditional dishes. For example, I made some black bean and pumpkin burgers recently to stand in for the traditional meat patty. I do the same with desserts, too. If I can make something vegan and gluten free and have it taste better than the traditional version, it’s an awesome feeling 🙂
I’m all about making the classics interesting. For me, there’s nothing I won’t put on a grilled cheese- whether its ravioli and pesto, jalapenos and cream cheese, or bananas and bacon, I’m game!
I am a recipe altering machine. My favorite thing to mess around with is soup and chowder. I found an excellent recipe for a fish chowder but since I didn’t have any fish, white potatoes or cows milk the recipe turned into a dairy free (I used soy milk), chicken, corn, and sweet potato chowder. There’s bacon in there too, which the recipe originally does not call for. And a squirt of sriracha to warm your belly. It’s pretty boss and my boyfriend and friends regularly request it. 🙂
Iâ€™ve only recently begun to learn how to cook, but I have actually found myself enjoying every attempt I have made! My favorite dish to experiment with is salmon. Growing up, the only salmon I was exposed to was a simple grilled dish (which is no doubt delicious, of course!), but in the past year Iâ€™ve add maple and soy marinade, walnut and honey crust, and baked the fish in the oven. Iâ€™ve loved it! Iâ€™ve really been encouraged to try new things and explore different dishes not everyone hears about. After resisting for many years, I am quite the happy beginner cook!
I love making the traditional italian pasta carbonara. i’ve not had much experience with french cuisine and would love to learn from this awesome lady!
In Malaysia where I’m from, there are a whole lot of traditional dishes from different cultures that I dabble in. I enjoy spicy food so I tend to kick up the usage of chilies in the dishes such as nasi lemak and the other curries.
I always try to make shepherds pie and risotto my own! You can add almost anything to risotto and it’s still delicious! Bacon and mushroom risotto is my favourite so far.
I am Mexican so my favorite dish is Chicken Mole preferably spicy…My mom makes the best mole in the world! I am still in the process of trying to make it like my mom’s but I am not quite there yet. I usually watch alot of BBC tv so I recently discovered Rachel’s show and I love it!!! Its amazing what she can do in that little kitchen…just shows that you don’t need all that fancy tools to make incredible food. I would love to win this book to try out her french recipes!!! Fingers Crossed!!
I love to edit recipes to my own taste! I collect cook books and I would love to have this as an addition to my collection. I grew up eating delicious Italian food, and I always tweak my pesto recipes. Pesto is just so flexible and can make almost any dish taste better!
I am a macaroni and cheese fan, myself. I absolutely adore tweaking the basic premise of pasta and cheese. Experimenting with the different types of pasta or fancier cheeses than the orange powder you get with Easy Mac. Rachel and I agree on the importance of cheese to one’s diet that is for sure!
For years I have tried unsuccessfully to re-make my Grandmother’s traditional meatloaf and mashed potatoes. Finally, after straying off the straight and narrow, I’ve come up with some great new twists on that meatloaf recipe (one even includes kale) and they are wonderful.
We do shepherd’s pie all the time in my house! So delicious…
I’ve been a vegetarian since the age of 8 (due in part, to my older brother teasing me about a hamburger–but that’s another story!). I love turning traditional recipes, like shepherd’s pie and paella, into vegetarian-friendly main courses! By substituting lentils and savory veggies for meat, you can make a delicious and satisfying meal! Even my meat-eating husband loves theses tasty and healthy versions!
Would love to have this
My mothers recipe of lemon delicious is the most subtle, comforting thing, and it never fails to make me feel warm and content after making it. It’s like food therapy.
I reinvent a lot of my grandmother’s recipes and make them my own. I make them healthy with a twist! One of my favorites is her Shepard’s pie which I make vegan! Instead of mashed potatoes I make mashed cauliflower, and instead of beef I use tofu sausage crumbles. Sometimes I’ll mix up the regular veggies and use some spinach or kale instead and it tastes great. Kids don’t even know the difference! It always turns out uber delicious and if I want some cheese on top I’ll use vegan non-dairy cheese instead! For desert I make a pumpkin pie with soy or almond milk and a gluten free homemade crust just for fun!
From mexican food (I’m from/in Mexico) I like to make mole, but in a lighter way adding tomato to the original chili, chocolate and nuts paste, and cooking it with chicken. From Italian food I make a killer bolognese pasta but with minced chicken and a lot of veggies.
PS: I love Rackel Khoo!! I’ve made her croque madame muffins for breakfast and they are de-li-ci-ous!
I like to bake, and I make a really fantastic buttercream frosting with Nutella.
I just had some ravioli with *drumroll* butternut squash inside. I’m currently over-the-moon in love with the vegetable. That and avocado panini.
My favorite traditional recipe would be stew. But instead of regular beef, carrots and potatoes, my family adds in whatever we have leftover in our garden freezer. Beans, leafy greens, tomatoes, leftover meats. It always ends up being such a hearty and huge meal!
We work on tweaking everything! When my husband and I spend a year apart, I became obsessed with making my own perfect French onion soup and discovered adding in cider while the onions caramelized was the perfect touch of sweetness. It’s one of my favorite dishes to make now!
Most of the time I just throw ingredients in and taste as I go. I love baking too because once you have a recipe down it’s really easy to alter. But with things like souffles, meringues, and quiches which are so delicate, I always worry about doing something wrong. Good souffle recipes are amazing and with Rachel specifically, her cooking pictures look amazing.
My mom’s Italian, so pasta has always been a staple in our kitchen. Last year I was diagnosed with a gluten sensitivity, so my mom’s pasta quickly became a no-go for me. I’ve been taking her recipes and experimenting with ways to make them gluten free. I haven’t figured out the perfect substitutions just yet, but I think I’m getting close.
SO… I come from a Jamaican family who loooves their spicy food. Unfortunately the Scottish side of me is very unhappy about that, and refuses to let me tolerate the spice. In consequence, I was generally sidelined into eating the boiled veggies at family gatherings UNTIL…. I discovered Sweet Potato Casserole!! I had never really liked sweet potato but one year my grandmother made this amazing stuff… so awesome and not at all spicy! Since then I’ve been making it myself over and over, modifying it pretty much every time, partly because it’s fun and partly because I usually can’t quite remember how I did it the last time. Still, it’s super yummy and I feel so proud of myself every time for FINALLY learning how to make something traditional from my family. Next stop, de-spicing a few more!! 🙂
I like for my family to have a break eating meat so I’ve made a vegetarian and no pasta lasagna. I use breaded eggplant slices, tomatoes, mushrooms,shredded mozzarella and tomato sauce. No complaints! 🙂
I enjoy experimenting with soups and remixing them based on the season, or which ingredients I have handy, or even my mood as I’m cooking. I also think that soups are good no matter what the weather is, be it winter or summer.
I’ve enjoyed playing with a traditional beans-and-rice dish by adding black beans (with perhaps other chopped veggies that strike my fancy!) to a homemade tomato sauce. To make the sauce, I saute chopped onions and celery with olive oil and spices, add fresh tomatoes and cook them down into a delicious sauce. I serve it over rice, topped with shredded cheese, for a hearty, flavorful meal!
I love my mother’s “pork-upine” meatballs made with ground pork, lots of herbs, and rice (they look like quills!) and served in a thick Italian tomato sauce. I like to make it with ground turkey so it is a little bit healthier and use a creamy tomato vodka sauce to make up for any dryness. Its a great way to use up leftover rice from take-out night. They are a huge hit with my 5 roommates!
Finnish pancakes and mojakka – Thunder Bay staples!
Pizza is one of my favorite dishes to tweak- and my mom has the best recipe for the crust. And I also love tweaking traditional breakfasts- throwing random and delicious things into eggs, topping pancakes and waffles with different combinations…
I have always wanted to learn how to make a baguette and after going to Disney World twice and stopping in “France” at Epcot, I have also wanted to bake some of their pastries. I would love to taste a new twist on French dishes and I think it will be a fun experience since I plan on going to France my senior year at MSU.
I love adding horseradish to cream-based soups, it gives an extra zing to a rich flavor base
My family is Norwegian and we make lefse for every holiday. One of my favorite things to do is think of new fillings to put in the leftovers!
I love experimenting with making red wine sauce and having it taste a little different each time to suit my mood or what I pair it with 🙂
I’m a vegetarian so I put a twist on most traditional dishes by switching out the meat for other things. One of my faves is portobello mushrooms with blue cheese in place of a hamburger.
French, classic & simple…is there such a thing? Chicken Dumpling soup…I think even I could make it
I like to mess around with sandwiches. No two sandwiches taste alike and anything can go in them, hot or cold.
Just the other day, I called my mother for her traditional beef stew recipe. She told it to me (knowing I am a veggie) and then I made “Beefless stew”. It looked so much like the real thing, I could have fooled by meet and potato eatin father! Big ole chunks of portabellos 🙂 I have even made “tunaless melts” out of chick peas. It’s so fun to put your own spin on things. I consider recipes as suggestions…
Almost anything, e.g.: soups, salads, casseroles, pies, etc. I don’t think we should follow recipes to a T. It all boils down (pun intended) to personal preferences and available ingredients and gadgets.
What I like about Rachel’s approach is how fuss-free it is. She doesn’t have a perfectly well-equipped kitchen, but she oozes passion, and that’s what counts.
Looking for your favorite vintage cookbooks? Check out my store http://www.vintagepod.com on Etsy to find them!
I think chili is very adaptable with different meats, beans, seasonings, etc. I also like to switch up omlettes and salads. Yum!
I love taking traditional soup recipes and making them my own. I also love to eat vegetarian and have great fun modifying recipes that are traditionally made with meat.
I love experimenting with risotto. Once I had learned the base risotto recipe I started to add or substitute all sorts of different ingredients- ricotta instead of cream, shallot in place of onion, mixing in any seasonal veggie on hand- possibilities became endless!
Any egg dish I have my own way with! I have found ways to make almost any kind of egg dish in the mircowave and I am trying to figure out quiche! I am graduating in two months and will be so excited to be returning to a real kitchen again!
I always put a savory twist on every dish I make! I have never been a big fan of sweets but I adore salt. I loved your first article on Rachel, she is such a great tv personality! I would absolutely LOVE this book because it seems we have the same love for french food and most importantly CHEESE!
My daughters and I are getting ready to make Rachel’s madeleins today. It would be so awesome to have her book!
My husband takes ravioli and cooks it up with apples and sausage. We then sprinkle a bit of olive oil on it and eat it with bread and salad. It is SOOOOO good. My favorite dinner by far! 🙂
I just moved to Italy and I am having so much fun taking cooking classes… Now I think I need to try France! Thank you Rachel, You’re adorable and so talented!
I love to tweak cookie recipes, but those probably don’t count as a dish. Most dishes I do seem to be Asian, so I could really use this book and bring some French things into my kitchen:)
My reinvention of a British classic is Cottage Pie. I don’t eat meat, so I use a little soy mince and lots of chopped mushrooms instead of minced beef, and I love to use sweet potato for the mash. One field I’d love to get some more practice in is cooking pastries – a few weeks ago I made croissants from scratch for the first time, and I’d love to experiment to make chocolatey ones, or maybe with a little jam or lemon curd in.
I watched Rachel Khoo’s series on the BBC last year and I absolutely love how simple she makes the recipes. She had some very useful space-saving tips for little kitchens and little fridges.
This looks like a really great book! I need a copy!
I would love to try some of these sauces! mmm
My favorite creations are: Pretty Macaroons in a rainbow of colors, Strawberry Pie, French Toast, and Pot Roast.
Ouuuu, Rachel’s’ Khoo give-away, well my horoscope was right , the stars will smile at me today =)
I love cooking and I especially enjoy experimenting with the recipes from my mom and grandmother. Some of my favorites include using baked peppers with garlic and parsley (oh the taste and oh the colors), really old-fashioned cookies that are inevitably covered in walnuts of sugar powder and pies, crispy and very typical for the Balkans, filled with apples and cinnamon or spinach and cheese. Yum!
My boyfriend has to eat low carb bc of T1 diabetes so I often take any high carb traditional meal and try to tweak it. Mac n cheese gets half noodles half cauliflour. Spaghetti and meatballs is spaghetti squash and meatballs. Usually it tastes just as good as the original, and is always healthier for the both of us.
This is definitely not a simple question for me:)
But, after some consideration, I’d go for kogel mogel, which is a kind of polish eggnog. It’s fattening, may be unhealthy, but, oh, it’s so good and so simple to make!:) you just whisk egg yolks and sugar until it’s white and creamy. If you want to, you may eat it like that, or add whatever you like, for example cocoa or raisins.
When I eat it, I am immediately transported to my childhood.
What else can you expect from comfort food?:)
I love making French onion soup. It’s such a nice mix of textures!
Anything Cajun or Lebanese 🙂 fattoush is an amazing Lebanese salad made with toasted pita and za’ater spice and crawfish eouffee is a brilliant Cajun dish made with the trinity and tomatoes. Yum!
I love it, I need it! It’s impossible to me to tell which is my favorite recipe, but I’d like to try her “mousse au chocolat”, at first!
although i hate tweeking recipes, especially baking ones, the only one i do is the american apple pie. our polish version is made with coconuts and lemon added to the apple, and it tastes amazing!!
I do a version of brownies that are in cupcake form. I mix in nuts, coconut, etc. They are extremely cakey and sweet. Amazing.
I have played with recipes ever since I became vegetarian, in order to make meat dishes vegetarian or even vegan to a certain extent.
I love to make different pizza variations with all different sauces and toppings!
One traditional dish that I take and make my own is baked Macaroni & Cheese. Growing up my mom would use cheddar cheese (or velveta) and French bread crumbs on top. I’m a big lover of cheese so I always have a variety on hand and I love mixing up the type of cheese I use. My favorite variations are using using spicy flavored cheeses with crushed red pepper and also when I use aged Vermont white cheddar. My husband prefers when I make the Mac & Cheese with Gouda. I’ve also started using panko on top of the Mac over the more traditional bread crumbs.
I also like tinkering with pizzas, especially when I can get fresh ingrediants from the farmers market. Nothing beats fresh mozzarella, basil, tomatoes and a little olive oil on a flat bread crust cooked on the grill!
I have more of a knack for baking than cooking, and I’m always playing around with recipes for baked goods to match them to my own tastes. I love using different kinds of flours, and I’ve found most recipes don’t need nearly as much sugar as written.
I would love to have a “Little Paris Kitchen” here at my home in West Virginia. I adore cookbooks and French cooking is one thing I haven’t mastered. Thank you!
I sadly never heard of Rachel Khoo until today! But I love to cook!
I love to cook whole chickens (typically purchased from the farmer market). Stuff them with wonderful thing like apples, lemons and herbs. It’s amazing how simple it is and the result is savory heaven. “Little Paris Kitchen” looks so inspiring!
I make a gluten-free rendition of my Syrian Grandma’s tabouleh recipe using quinoa instead of bulgar wheat!
I love Paris, but because I don’t have my own Little Paris Kitchen, I can fantasize with a copy of the book.
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