This prosciutto and melon salad may look like something you’d order off a restaurant menu, but it’s genuinely one of the simplest things I make — no stove, about fifteen minutes, all on one plate. It’s as easy as it is elegant.
This classic Italian appetizer comes together with a bed of lightly dressed arugula, thin slices of ripe cantaloupe, torn prosciutto, and burrata cheese, finished with olive oil, balsamic glaze, a pinch of flaky sea salt, and fresh basil. While it can be made any time of year, when cantaloupe is in season, this Prosciutto and Melon Salad with Burrata is a must at my house.
The Best Cantaloupe Salad Recipe Starts with Ripe Melon
In-season cantaloupe tastes like an entirely different fruit than what you’ll find shrink-wrapped in the grocery store in February — genuinely unbelievable flavor, sweet without being cloying. Slice it somewhere between a quarter-inch and a half-inch thick so it holds its shape on the plate but is still easy to eat in one bite alongside the prosciutto and burrata.
How to Serve Prosciutto and Melon Salad with Burrata: 2 Ways
Serve as an Individual Appetizer for a Dinner Party
For a more Casual Gathering, create a Sharable Platter
How you plate Prosciutto and Melon comes down to the kind of gathering you’re hosting. For a casual gathering or a family-style spread, build it all on one large platter and let everyone serve themselves. For a more formal sit-down dinner, like a dinner party or special occasion, plate it individually. If plating individually, you can serve a whole portion of uncut burrata rather than halving it if its the only starter.
Roasted Tomato & Mozzarella Caprese
A simple platter of roasted tomatoes and mozzarella that elevates the classic in a stunning way. Roasting concentrates the tomatoes’ sweetness while mozzarella adds creamy richness. Arranged on a serving platter, it’s impressive without requiring much effort.
Burrata is a fresh Italian cheese that looks similar to mozzarella, but the magic is on the inside. The outer layer is fresh mozzarella, while the center is filled with a mixture of soft mozzarella curds and cream. I tend to prefer burrata with a thicker, creamier center rather than one that is overly loose or runny. Burrata pairs beautifully with everything from tomatoes and peaches to prosciutto and melon. You can really elevate a tomato caprese platter by roasting tomatoes and adding burrata.
Tips for making a Burrata Appetizer
Not all burrata is created equal, and the brand matters more than you’d think for a dish this simple. I specifically recommend BelGioioso Brand Burrata for this type of burrata appetizer — it halves cleanly, the portion size is right, and the center isn’t overly runny, so it holds its shape once you cut into it. That matters here since there’s no cooking to hide behind; the burrata itself is doing a lot of the work.
Can I make prosciutto and melon salad ahead of time?
Yes, you can make Prosciutto and Melon ahead of time by prepping the ingredients and then assembling it right before serving. Dressed arugula wilts if it sits too long, and burrata is best enjoyed shortly after it’s cut. You can slice the cantaloupe and portion the prosciutto a few hours ahead and keep them chilled, then build the platter just before your guests arrive.
What can I use instead of burrata?
Fresh mozzarella is the closest substitute if burrata isn’t available, though you’ll lose the creamy, spreadable center that works really well for this dish.
What is Burrata?
Burrata is a fresh Italian cheese that looks similar to mozzarella, but the magic is on the inside. The outer layer is fresh mozzarella, while the center is filled with stracciatella—a rich mixture of soft mozzarella curds and cream. I prefer burrata with a thicker, creamier center rather than one that is overly loose or runny. It’s soft, rich and wonderfully creamy, with a mild, milky flavor that pairs beautifully with everything from tomatoes and peaches to prosciutto and melon.
Dress the arugula- just enough to ensure it isn't dry. In a large bowl, toss the arugula with a very light drizzle of olive oil, a small squeeze of lemon (watch for pits!), dash of kosher salt, and pepper.
Spread the dressed arugula out as the base on a large serving platter or individual salad plate, if serving as individual portions.
Arrange the sliced cantaloupe over the arugula.
Drape the prosciutto over and around the melon in loose folds.
Nestle the burrata throughout the platter.
Drizzle the whole platter with extra virgin olive oil and balsamic glaze.
Add a small pinch of fleur de sel to the burrata, if using.
Finish with a few grinds of fresh black pepper over the whole platter and a generous scatter of julienned basil.
Serve immediately.
Notes
Variation — individual plates: To plate this as individual portions instead of one shared platter (better for a formal sit-down dinner), divide the dressed arugula, cantaloupe, and prosciutto evenly among plates. Top each plate with either half or full portion of burrata, then finish each plate individually with olive oil, balsamic glaze, fleur de sel, black pepper, and basil.
This classic French onion soup recipe transforms average onions and broth into something deeply comforting and savory. It’s made with caramelized onions, savory beef or veal stock, toasted bread and bubbling cheese that brings the restaurant experience to you right at home.
I make this homemade french onion soup recipe with veal stock, which creates a refined broth with exceptional body. Since veal stock is not something most home cooks keep on hand, good beef stock is the practical choice in the recipe. Both work beautifully, and I explain the difference below so you can choose based on what is available or what you make from scratch.
Why this French Onion Soup Recipe is my favorite
How to properly caramelize onions for french onion soup
Caramelized onions should be deeply golden brown, soft and reduced to a fraction of their original volume. They should not merely be sautéed until translucent, and they should not be scorched in an attempt to hurry the process. Use a wide, heavy pot, keep the heat moderate and stir more often as the onions darken. If the bottom of the pan begins to catch, add a tablespoon or two of water and scrape it up before it burns.
Depending on the width of your pot and the moisture in the onions, this stage usually takes 50 to 70 minutes. That is why caramelizing a large batch and freezing it in recipe-size portions is so worthwhile.
Beef Stock vs. Veal Stock for French Onion Soup
Beef stock gives French onion soup a robust, familiar savory flavor and is the easiest choice to find. Choose a low-sodium stock so you can reduce and season the soup without making it overly salty.
Veal stock is milder in flavor but naturally rich in gelatin, giving the broth more body and a silkier finish. It lets the caramelized onions remain the dominant flavor rather than making the soup taste heavily of beef. Use it when you have homemade veal stock or can obtain a good-quality prepared version. You may also combine equal parts beef and veal stock.
ABOUT HOMEMADE STOCKS
Homemade stock can be a lot of work but it is that much better. I save all my bones and meaty trimmings in the freezer until I have enough to make stock. The stock can than can be made, strained and frozen ready for use at any time.
The Best Cheese for French Onion Soup
Gruyère is the defining cheese for classic French onion soup. It melts well and contributes a nutty, savory flavor that complements the sweet onions. Mozzarella is milder, but its excellent melting quality creates the generous, evenly browned blanket shown here. Using both gives you the flavor of Gruyère with the melt and coverage of mozzarella.
Use packaged whole-milk mozzarella—not fresh mozzarella, which would release too mcuh water and not produce the stringy result we are looking for. Avoid using pre-shredded cheese which contain non-caking agents that inhibit a good melt.
How to Make French Onion Soup
Caramelize the onions. Cook the sliced onions in butter and olive oil with salt over medium-low heat until deeply golden and jammy, 50 to 70 minutes.
Deglaze the pot. Add the white wine or dry vermouth and scrape up every browned bit from the bottom of the pot.
Build the broth. Add the stock, thyme and bay leaf. Simmer uncovered for 25 to 30 minutes, then season to taste.
Toast the bread. Brush baguette slices lightly with olive oil and bake until dry and golden.
Assemble the crocks. Ladle hot soup into broiler-safe bowls, top each with toast, Gruyère and mozzarella.
Broil and serve. Broil until the cheese is melted, bubbling and browned in spots. Serve carefully; the crocks will be extremely hot.
How to Make French Onion Soup Ahead
For the most useful shortcut, caramelize the onions completely, cool them and freeze them in an airtight container for up to three months. Thaw overnight in the refrigerator or warm them gently in the soup pot before continuing with the sherry and stock.
The finished soup base can also be refrigerated for up to four days or frozen for up to three months. Keep the bread and cheese separate. Reheat the soup until steaming, then assemble and broil the crocks just before serving.
Questions About How to Make French Onion Soup
How long does it take to caramelize onions for French onion soup?
Plan on up to one hour over medium-low heat. The onions should be deeply golden, very soft and greatly reduced in volume, not merely translucent.
What is the best stock for French onion soup?
Beef stock is the most accessible choice and gives the soup a robust, savory flavor. Veal stock is milder but richer in gelatin, creating a silkier broth. You can also use a combination of the two. Buy the best quality stock you can for this recipe, homemade is best.
What cheese is best for French onion soup?
Gruyère is the classic choice because it melts well and has a nutty, savory flavor. Combining it with low-moisture mozzarella creates an especially even, bubbling cheese topping.
Can you make French onion soup ahead of time?
Yes. Caramelize and freeze the onions for up to three months, or prepare the soup base (not teh bread and cheese) and refrigerate it for up to four days. Add the bread and cheese only when you are ready to broil and serve.
Melt the butter in a large, heavy enameled cast-iron Dutch oven, such as Le Creuset, over medium heat.
Add the sliced Vidalia onions, 1 teaspoon kosher salt and a pinch of sugar. Stir until the onions are thoroughly coated with butter.
Cook the onions uncovered over medium-low heat for 45 to 60 minutes, stirring occasionally at first and more frequently as they darken. The onions are ready when they are very soft, deeply golden brown and significantly reduced in volume.
If the bottom of the pot begins to brown too quickly, reduce the heat and add a tablespoon of water. Scrape up the browned bits before they burn.
Add the white wine or dry vermouth. Scrape the bottom of the Dutch oven to release the caramelized bits and simmer for 3 to 5 minutes, until the liquid has mostly reduced.
Add the beef stock, veal stock, Worcestershire sauce, bay leaf, thyme, white pepper and remaining teaspoon of salt. Stir and bring to a gentle simmer.
Simmer uncovered for 30 to 40 minutes. Remove and discard the bay leaf and thyme sprigs.
Taste the soup and adjust the salt and pepper as needed.
Position an oven rack approximately 6 inches below the broiler and preheat the broiler. Arrange six broiler-safe soup crocks on a rimmed baking sheet.
Divide the hot soup among the crocks. Place one piece of toasted rustic bread over each serving, trimming it to fit if necessary.
Combine the shredded Gruyère and mozzarella. Divide the cheese evenly among the crocks, covering the bread and extending close to the edges.
Broil for 2 to 5 minutes, watching closely, until the cheese is completely melted, bubbling and browned in spots.
Let the soup rest for 5 minutes before serving. The crocks will remain extremely hot.
Notes
Stock: Beef stock produces a robust, classic broth. Veal stock is milder but more gelatinous, creating a silkier texture. A 50/50 blend is excellent.
Onions: Four pounds looks excessive at first but cooks down dramatically. A wide pot speeds evaporation and promotes even browning.
Make ahead: Freeze cooled caramelized onions for up to 3 months. Refrigerate the finished soup base for up to 4 days or freeze it for up to 3 months.
Broiler safety: Confirm that the crocks are broiler-safe. Never place cold ceramic bowls directly beneath a hot broiler.
This summer tomato cucumber basil salad (and similar versions) are what I make when the garden begins deciding what is for dinner. Juicy tomatoes and crisp cucumbers are the foundation, while peas, peppers, tender greens, and fresh herbs can be added according to what is ready to pick.
Everything is tossed with a simple red wine vinaigrette made with extra virgin olive oil, red wine vinegar, salt, pepper, and just enough sugar to soften the vinegar’s edge. It is bright, fresh, and exactly the kind of summer side dish that belongs beside almost anything coming off the grill.
A Summer Salad Designed Around What You Grow
I do not think of this as a “strict” recipe, but rather the best formula I know for using what is growing. Tomatoes and cucumbers are the constants. After that, the salad changes a little every time I make it, which is exactly what a garden salad should do.
That flexibility is part of the recipe, but it still has a clear structure. Keep the tomatoes and cucumbers as the largest portion, choose one or two additions, and finish with a generous amount of fresh herbs. The result feels abundant and colorful without becoming a refrigerator clean-out salad.
Have you ever asked yourself “What to do with tomatoes from the garden?
Many of us gardeners find ourselves asking “what to do with a bunch of tomatoes from the garden” each year. It’s a good problem to have. This summer garden salad is great way to use the extra tomatoes in your garden, then just add in whatever you have. A simple tomato salad is also delicious on its own. Slow Roasting Cherry or Plum Tomatoes is another great way to use excess tomatoes from the garden.
Slow Roasted Cherry Tomatoes
Slow roasted cherry tomatoes are both sweet and savory making them the perfect side dish on their own to simple grilled chicken or a steak. But they can also be used to elevate a Caprese salad or a simple hummus dip.
The Essential Ingredients for Tomato Cucumber Basil Salad
The quality of the tomatoes matters most. Use tomatoes that are ripe, fragrant, and juicy, whether they are cherry tomatoes, small slicing tomatoes, or a mix of varieties from the garden. Cut larger tomatoes into bite-size wedges and halve cherry tomatoes so their juices mingle with the vinaigrette.
Cucumbers provide the contrast. Garden cucumbers are wonderful here; peel them fully or in alternating strips if the skin is thick or bitter. English and Persian cucumbers can usually be left unpeeled.
Very thinly sliced red onion adds a sharp, savory note, but it is completely optional.
Tip: If the onion tastes especially strong, soak the slices in cold water for 10 minutes, then drain and pat them dry before adding them to the salad.
Make It Your Own with Garden Vegetables and Fresh Herbs
The photograph shows one of my favorite combinations: cherry tomatoes, cucumber, fresh peas, basil, parsley, and thinly sliced red onion. Think of the additions below as choices rather than a list of ingredients that must all go into one bowl.
Fresh peas: Add sweetness and a delicate snap. Very young peas can be used raw; blanch larger or starchier peas briefly, then chill them before adding.
Bell peppers: Thinly sliced bell peppers or small sweet peppers add crunch and color.
Tender greens: A small amount of arugula, baby spinach, or chopped lettuce makes the salad leafier. Add greens just before serving.
Fresh herbs: Basil is especially good with ripe tomatoes, parsley makes the salad clean and fresh, and chives add a mild onion note. Use one herb or combine them.
Basil Pesto
This historic pesto recipe is centuries old and is the best way to preserve and savor the abundant summer basil crop.
This vinaigrette is intentionally simple because the vegetables should taste like themselves. Whisk three parts extra virgin olive oil with one and a half parts red wine vinegar, then season with kosher salt, black pepper, and a small pinch of sugar.
The sugar should not make the dressing taste sweet. It simply rounds the acidity of the vinegar and brings out the natural sweetness in the tomatoes. Taste the vinaigrette before adding it to the salad, but remember that it should be slightly more assertive on its own because the vegetables will soften its flavor.
How to Make this Tomato Cucumber Basil Salad Recipe
It’s easy! Simply cut the tomato and cucumbers into similar size chunks. If using peppers or other vegetables do the same. Toss with the chopped herbs, season with salt and pepper and a simple red wine vinaigrette.
How to serve Tomato Cucumber Salad
Any vegetable salad releases liquid after being dressed and introduced to salt, so your liquids will expand. Use a slotted spoon for serving if a great deal of liquid collects at the bottom of the bowl. I would not drain it all away, though. That tomato-rich vinaigrette is one of the best parts, especially with a piece of crusty bread.
What to Serve with This Summer Tomato Salad Recipe
This is an easy summer side dish for grilled chicken, steak, burgers, sausages, shrimp, or fish. It’s a great addition to bring along to a gathering such as a barbecue.
Can tomato cucumber salad be made ahead?
Prepare the vegetables and vinaigrette separately several hours ahead, then toss them together 15 to 30 minutes before serving. This preserves the cucumbers’ crunch and keeps the salad from becoming too watery. (But it will still be good even if made a few hours ahead.)
Do I need to peel cucumbers?
Peel garden cucumbers if their skin is thick, waxy, or bitter. If the skin is tender, leave it on or remove alternating strips for a mix of color and texture.
How long does tomato cucumber salad keep?
The salad is best the day it is made, but leftovers can be refrigerated in an airtight container for up to two days. The vegetables will soften and release more liquid as they sit.
What dressing should I use on a tomato and cucumber salad?
A red wine vinaigrette is classic and what i recommend.
2cupscherry tomatoes, halved, or chopped ripe tomatoes
2cupschopped cucumber
1/8cupvery thinly sliced red onion(optional)
1cupadditional garden vegetables, such as fresh peas, sweet pepper, or tender greens
1/2cupchopped or torn fresh basil, or a combination of basil, flat-leaf parsley, and chives
For the red wine vinaigrette
3tablespoonsextra virgin olive oil
1 1/2tablespoonsred wine vinegar
1/4teaspoongranulated sugar
1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
Instructions
Add the tomatoes, cucumber, red onion, and any firm additional vegetables to a large serving bowl. If using tender leafy greens, reserve them until just before serving.
In a small bowl or jar, whisk or shake together the extra virgin olive oil, red wine vinegar, sugar, salt, and black pepper until the sugar and salt dissolve.
Pour the vinaigrette over the vegetables and toss gently. Let the salad rest at room temperature for 15 minutes.
Fold in the fresh herbs and any tender greens. Taste and adjust the salt, pepper, or vinegar before serving.
Notes
Note: This is a very flexible recipe. Amounts do not have to be perfect if you have more or less of one vegetable. Tomatoes and cucumbers vary in sweetness and acidity. Taste the finished salad and adjust the vinaigrette rather than treating the final seasoning as fixed.
This creamy sausage rigatoni is rich, silky and layered with unexpected flavor that sets it apart from other sausage pasta recipes. Sweet Italian sausage, white wine, tomato paste, cream and Parmesan create a restaurant-quality sauce that coats every piece of rigatoni without becoming thick or overly heavy.
Of all the rigatoni recipes I have made over the years, this is the best one I have ever madeand possibly the best I have ever had, including at a restaurant. The sauce is rich and decadent, but it remains silky and balanced rather than tasting like a heavy Alfredo sauce.
It is special enough to serve for company, yet it is completely manageable for dinner at home. Prepare the ingredients before you begin, pour yourself a glass of the white wine (that you will use in the sauce!) and get ready to make an exceptional pasta dish.
Why This Creamy Sausage Rigatoni Is So Good
Every ingredient in this creamy sausage pasta contributes something important to the finished sauce.
Italian sausage provides a savory, well-seasoned foundation. White wine adds acidity and captures all the flavorful browned bits from the bottom of the pot. Tomato paste gives the sauce depth and a subtle sweetness without turning it into a traditional red sauce.
This rigatoni recipe is both decadent and a cozy comfort food
Heavy cream and half-and-half soften and balance those stronger flavors, while freshly grated Parmesan adds saltiness and helps the sauce cling to the pasta.
Rigatoni is especially good here because the ridges and hollow center capture the creamy sausage sauce. Instead of the sausage collecting at the bottom of the bowl, you get pasta, sauce and small pieces of sausage in nearly every bite.
The Unexpected Ingredients That Set This Rigatoni Recipe Apart
What makes this creamy sausage rigatoni so memorable is the seasoning quietly working in the background.
Fresh fennel and crushed fennel seed complement the seasonings traditionally found in Italian sausage. Together, they give the sauce a more complex flavor than you would get from sausage, cream and Parmesan alone.
A small amount of red pepper flakes provides warmth without making the dish noticeably spicy. White wine cuts through the richness, and tomato paste adds concentration without overpowering the cream sauce.
No single ingredient dominates. They work together to create a sausage pasta that tastes layered, balanced and far more interesting than an ordinary creamy pasta sauce.
Does the Pasta Taste Strongly of Fennel?
The finished pasta does not taste strongly of fennel or licorice.
Raw fennel has a distinctive flavor, but it changes considerably as it cooks. Sautéing it with onion softens its sharper qualities and brings out its natural sweetness. By the time the sauce is finished, the fennel has melted into the background.
The crushed fennel seed reinforces the seasoning in the Italian sausage and gives the sauce additional depth. Even people who are hesitant about fennel may be surprised by how subtle and balanced it tastes in this recipe.
I have made it without the fennel and it was still exceptional! But I would not eliminate it unless absolutely necessary because it is the secret ingredient that elevates this this creamy sausage rigatoni recipe to the next level.
Ingredients for Creamy Sausage Rigatoni
This recipe uses familiar ingredients, but their combination creates an unusually flavorful sauce.
Rigatoni: The ridges and hollow center hold the sauce exceptionally well. Mezzi rigatoni or another short, ridged pasta can also work, but traditional rigatoni is my first choice.
Sweet Italian sausage: Sweet sausage adds plenty of seasoning without making the pasta spicy. Remove the casings before cooking or purchase bulk Italian sausage.
Fresh fennel: Once sautéed, fennel becomes tender and subtly sweet. Chop it into small, even pieces so it blends into the sauce.
Yellow onion and garlic: These aromatics create the savory base of the recipe.
Fennel seed: Lightly crushing the seeds releases their flavor and distributes it more evenly throughout the sauce.
Red pepper flakes: A small amount provides gentle warmth. Add more if you prefer a spicier sausage rigatoni.
Dry white wine: Choose a crisp wine that you would be happy to drink. Pinot Grigio, Sauvignon Blanc and an unoaked Chardonnay are all good options.
Tomato paste: Tomato paste adds concentrated flavor and color without making this a tomato-heavy pasta sauce.
Heavy cream and half-and-half: The combination creates creamy richness while keeping the sauce silkier and lighter than one made entirely with heavy cream.
Parmesan: Freshly grated Parmesan melts smoothly into the sauce and gives the finished pasta its salty, savory finish.
Fresh parsley: Parsley adds freshness and a little color just before serving.
How to Make Creamy Sausage Rigatoni
Begin by heating the olive oil in a large Dutch oven or another heavy pot. Add the chopped fennel and onion and cook them until they are tender. Give this step enough time for the vegetables to soften and develop their sweetness.
Add the Italian sausage and break it into small pieces as it cooks. Continue cooking until the sausage is nicely browned rather than simply cooked through. That browning creates additional flavor in the bottom of the pot.
Stir in the garlic, crushed fennel seed and red pepper flakes. Cook them briefly, just until the garlic becomes fragrant.
Pour in the white wine and bring it to a boil, scraping the bottom of the pot to release the browned bits. Add the cream, half-and-half and tomato paste, then stir until the tomato paste is completely incorporated.
Allow the sauce to simmer gently while you cook the rigatoni in generously salted water. Cook the pasta until just al dente so it can finish in the sauce without becoming too soft.
Add the drained rigatoni to the pot with the Parmesan and parsley. Toss everything together until the pasta is evenly coated and the cheese has melted into the sauce.
The sauce should still look pleasantly loose when you remove the pot from the heat. Rigatoni continues absorbing sauce as it rests.
Chrissy’s Tips for Restaurant-Quality Rigatoni
Prepare the ingredients before cooking
Chop the vegetables, measure the dairy, grate the Parmesan and open the wine before turning on the stove. Once the sausage is browned, the sauce moves quickly.
Brown the sausage properly
Allow the sausage to develop some color before adding the remaining ingredients. Those browned bits contribute considerable flavor once the pot is deglazed with white wine.
Grate the Parmesan yourself
Freshly grated Parmesan melts more evenly than shelf-stable grated cheese. It also gives the sauce a smoother texture and better flavor.
Cook the pasta just until al dente
The rigatoni will continue cooking after it is added to the sauce. Slightly firm pasta holds its shape and absorbs flavor without becoming soft.
Keep the sauce a little loose
Cream sauces thicken as they cool, and the pasta will continue absorbing liquid. If the sauce becomes thicker than you would like, stir in a small amount of reserved pasta water.
Serve it in warm bowls
Warm the pasta bowls before serving so the sauce stays silky longer. You can fill each bowl with hot water while the pasta cooks, then empty and dry it immediately before serving.
Can Creamy Sausage Rigatoni Be Made Ahead?
Although it’s not a “make ahead” dish, it can be a “start ahead” dish and most all the ingredients prepped ahead of time for easy execution. Follow the steps until adding the wine. When ready, re-heat and add the wine and finish the recipe steps. Twenty minutes later, dinner is on the table.
What to Serve with Creamy Sausage Rigatoni
Because creamy sausage rigatoni is rich and substantial, it pairs best with sides that are fresh or simply prepared such as a crisp green salad or Arugula dressed with lemon, olive oil, salt and pepper.
When serving creamy rigatoni with sausage and fennel for company, you do not need an elaborate menu. A simple salad, good bread and the same dry white wine used in the sauce are more than enough to impress.
How to Reheat Sausage Rigatoni (or any pasta)
Pasta is always best served fresh. If you must reheat it, do slowly on the stovetop over low heat. Add a splash of cream, half-and-half, milk or water to loosen the sauce as it warms. Stir frequently and avoid high heat, which can cause the sauce to separate.
Frequently Asked Questions about Making this Creamy Sausage Rigatoni Recipe
Can I use hot Italian sausage?
Yes. Hot Italian sausage can be substituted for sweet Italian sausage if you prefer more heat. Reduce or omit the red pepper flakes until you taste the finished sauce.
Can I make creamy sausage rigatoni without fennel?
You can omit the fresh fennel, although the sauce will lose some of its distinctive flavor. If you are simply unsure about fennel, I recommend trying the recipe as written. Its flavor becomes much milder and sweeter after cooking.
What can I substitute for white wine?
Chicken stock can be used instead of white wine. The sauce will have less acidity, so a small squeeze of fresh lemon juice added at the end can help balance its richness.
What is the best wine for creamy sausage pasta?
A crisp, dry white wine such as Pinot Grigio, Sauvignon Blanc or an unoaked Chardonnay works well. Avoid sweet wine and use something you would also enjoy drinking.
How do I keep creamy rigatoni from becoming dry?
Keep the sauce slightly loose before serving and reserve some pasta water. If the sauce thickens, add pasta water a tablespoon at a time until it returns to a silky consistency.
Can creamy sausage rigatoni be frozen?
No, I don’t recommend freezing this recipe. Dairy-based sauces rarely freeze well and defrost with a separated consistency.
Creamy sausage rigatoni with Italian sausage, white wine and Parmesan in a silky, deeply flavorful sauce. Rich enough for company without feeling heavy.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: entree
Cuisine: Italian
Keyword: comfort food, pasta, pasta sauce, sausage
Servings: 6people
Author: Christina Collins | Feast & Merriment
Ingredients
3tbspextra virgin olive oil
3 cupschopped yellow onion
3cupschopped fennel
1 1/4lbssweet Italian sausages- casings removed.
2tspfresh minced garlic
1/2tspwhole fennel seeds, crushed with a mortar and pestle
1/2tspcrushed red pepper flakes
kosher salt & fresh ground black pepper
1cupdry white wine
1cupheavy cream
2/3cuphalf-and-half
2tbsptomato paste
1lbRigatoni (Colvita roman rigatoni or similar)
1/2cupchopped fresh parsley leaves
1cupfreshly grated Italian Parmesan cheese, divided
Instructions
Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender.
Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned.
Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.
Pour in the wine, bring to a boil.
Add in the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.
Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
Ina Garten’s Beef Tenderloin recipe is an elegant, foolproof centerpiece that’s perfect for holidays, dinner parties, or any special occasion. Roasted to perfection and packed with rich flavor, it’s surprisingly simple to prepare and always impresses guests.
When you decide to invest in making this beef tenderloin recipe, you want to make sure you have everything you need to ensure absolute perfection and this is where I can help.
Frequently Asked Questions about How to Make Beef Tenderloin
How to choose a good Beef Tenderloin
When it comes to selecting a good cut of beef, Trager Grills advises to “avoid beef that is a dull color, or has an excess of juice in the package. These are signs that the beef wasn’t stored properly, or has been sitting in the case for too long.” I agree with the advice so I always try to buy fresh, never frozen, beef tenderloin whenever possible. When beef is vacuum sealed, the excess moisture is squeezed out of the beef which it sits in and this impacts the texture and ability to brown. Additionally, when meats are packed and sold vacuum sealed, this usually indicates it was previously frozen and mass distributed. While that is fine for some recipes, this one works best if you can source a fresh, dry cut from a butcher’s counter.
What’s the difference between Filet Mignon Vs Beef Tenderloin?
It can be confusing that this cut of beef often goes by a few names including filet mignon, filet of beef, filet, beef tenderloin, roast beef, and châteaubriand. So what’s the difference? Well, much of this depends on your region, and your butcher’s preference, although there are some differences in the cuts. For example, filet mignon typically refers to an individual steak cut off the tenderloin. Châteaubriand refers to the center cut, or most prized part, of the whole beef tenderloin. If you want to learn more about the names and cuts of beef, check out this article from Kitchn– A complete guide to steak
What Temperature Should Beef Tenderloin be cooked until?
The best side dishes to serve with beef are creamed spinach, roasted or mashed potatoes, and sautéed mushrooms. That said, there is really no wrong answer here. Just keep it simple so the beef can really shine. Don’t forget the Homemade Horseradish Cream Sauce!
Does the size of the beef impact cooking time?
No. Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time, but ultimately temperature is more important than time. I have produced excellent results using varying size cuts from a cut for 4 people to a 4 pound+ for holiday gatherings. Simply, adjust your seasonings correctly.
Pro Tips for How to Make Perfect Beef Tenderloin
Source your beef. It’s worth the extra money to purchase this cut at a reputable Butcher shop. If you can only find vacuum sealed or previously frozen (which most vacuum sealed cuts are) then you will need to roast the beef for longer and the results will be a “wetter” or “bloodier” meat. This is avoided by using a fresh cut. Trust me, I have learned this the hard way.
Use the right tools. Invest in a inprobe thermometerthat monitors you meat temp throughout the cooking process and a good sheet pan with a raised grid rack.
Allow time for the beef to rest. Don’t skip rest time due to fear of it cooling off. Don’t worry- it will hold its temperature for a long time and still be warm after resting. And if it’s not piping hot, it’s okay! Beef tenderloin roasts are often served at room temperature at some of the finest dining experiences in the world! This is another reason it is perfect for a large gathering.
Master Chef Tip– Make sure everything else is on the table first before slicing and plating- that’s when it cools off quickest.
Ina Garten has two versions of beef tenderloin that I recommend:
Tarragon wrapped and Classic slow roasted. Both are Amazing! Everything about making these two recipes is exactly the same except one is wrapped in a package of herbs which adds another layer of savory, earthy flavor vs a more classic version where the seasonings are no more than butter (or oil), salt & pepper.
Ina Garten’s Slow Roasted Beef Tenderloin (Filet of Beef)
This filet of beef tenderloin is smothered with butter and cooked at a low temperature for an extended period of time, which ensures a perfect and even medium-rare, from edge to edge.
Prep Time10 minutesmins
Cook Time1 hourhr25 minutesmins
Resting time15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Main Course
Cuisine: American
Servings: 6-8 people
Ingredients
14 -4.5 lbwhole filet of beef tenderloin-trimmed and tied
3tbspgood olive oil
4tspkosher salt (other types of salt will need qty adjustment)
2tspcoarsely ground black pepper
.5 cup(About 4 tbsp or half a stick) – room temperature or melted butter
Instructions
Preheat the oven to 275°F degrees.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Place on a raised grid on a sheet pan (optional) and inset a probe thermometer. Set the probe to 125°F degrees in the center for rare and 130°F degrees for medium-rare.
Option 1: Sprinkle all over with the salt and pepper. Baste entirely with melted butter.
Option 2: Sprinkle all over with the salt and pepper. Smear room temperature butter all over the beef covering completely.
Roast the filet of beef for about 1 1/4 to 1 1/2 hours, until the probe registers your desired temperature (Recommended 128°F). Cover the filet loosely with aluminum foil and allow to rest for 20 minutes. Remove strings, slice thickly and serve warm or at room temperature.
Recommended: Serve with Homemade Classic Horseradish Cream Sauce.
Notes
Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Simply, adjust your seasonings correctly. Recommended side sauces for serving are Horseradish Cream Sauce or Ina’s Basil Parmesan Mayonnaise.
Ina Garten’s Slow Roasted Beef Tenderloin with Tarragon
This filet of beef tenderloin is cooked at a low temperature for an extended period of time which ensures an even medium-rare from edge to edge.
Prep Time10 minutesmins
Cook Time1 hourhr25 minutesmins
Resting time15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Main Course
Cuisine: American
Servings: 6-8 people
Ingredients
14 -4.5 lbwhole filet of beef tenderloin-trimmed and tied
3tbspgood olive oil
4tspkosher salt (other types of salt will need qty adjustment)
2tspcoarsely ground black pepper
15-20branches fresh tarragon
Instructions
Preheat the oven to 275°F degrees.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
Insert a Probe Thermometer and Roast the filet of beef for about 1 1/4 to 1 1/2 hours, until the temperature registers 125-130°F degrees in the center for rare and 130-135°F degrees for medium-rare.
Cover the filet with aluminum foil and allow to rest for 20 minutes. Remove tarragon & strings, slice thickly and serve warm or at room temperature.
Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Of course, keep an eye on it, but I have produced excellent results using varying size cuts. Simply, adjust your seasonings correctly. Recommended side sauces for serving are Horseradish Cream Sauce or Ina’s Basil Parmesan Mayonnaise.
The Best Fish & Chips Recipe is one that brings the British Pub right into your home!
Fish and Chips are a unquestionably a classic British pub favorite that has transcended borders and captured the hearts (and taste buds) of people around the world. Flaky white fish coated in a light, crispy golden beer batter and served alongside piping hot, perfectly cooked thick-cut chips is a meal that feels both nostalgic and delicious. Whether you’re making this traditional fish and chips recipe for a Friday fish fry or recreating memories of a trip to England, this trusted recipe has been tested, perfected, and enjoyed in my family for years. It brings the authentic taste of an English pub right into your own home.
About Homemade Fish and Chips
If you’re a authentic fish and chips lover, you know how disappointing it can be to order it at a restaurant only to end up with a greasy, soggy coating instead of that perfect, crispy crunch. After enough mediocre experiences, it became an obsession to learn how to make fish and chips at home. I was determined to recreate what I remembered, and what I crave when I visit family in England. So I set out testing and refining techniques until I found the combination that finally got it right, with a but of guidance and support from my English Grandmother-in-law.
You too, can make fish and chips, right at home!
The Best Batter for Fish and Chips (The Secret to Success)
The Best Fish and Chips recipe starts with the best batter for fish and chips. The batters job is to encapsulate the fish to form a crust, allowing the fish to steam within the crust and never crack. If the batter is done well, no oil will ever penetrate the batter and have direct contact with the fish’s flesh. (When that happens, you get greasy, soggy fish.)
The batter mixture should be thin, yet tacky enough to cling to the fish. It needs seasoning, but not so much that it over powers the delicate flavor of the cod, haddock, or other white fish.
Once cooked, the batter should be very crispy and crunchy (and not at all doughy.) It should stick to the cooked fish when cutting through it, and not pull off and separate from the fish.
It should never, ever, ever be soggy or greasy.
How to make Homemade Fish and Chips
What I have learned is that there is only one way to ensure a crispy coating on the outside, and a moist, delicate fish on the inside. You have to learn how to make homemade fish and chips.
And after testing countless recipes, watching videos, and researching the history of fish and chips, I finally arrived at the best fish and chips recipe that consistently yields the perfect results. So if you can follow directions, you too, can traditional English fish and chips.
Nanny’s Traditional English Chip Recipe
My now treasured fried fish recipe comes from the America’s Test Kitchen archives, and while their fried fish recipe is great, the chip recipe was not up to my standards. They cook their potatoes in the microwave and this is far (very far!) from traditional. This is not what I was looking for when trying to achieve a traditional fish & chip experience. I prefer to make my chips just as I was taught from my English grandmother-in-law, Gladys. We all called her Nanny, and she would want you to as well.
Nanny made her chips for over 90 years so why mess with perfection? Her method is rustic, and involves hand peeling the potatoes imprecisely- that is to leave some of the skin on the potato. The thickness of the chips is also imprecise, but should be about 1/2 inch thick. As a child, my husband Brett, would watch her expertly peel and cut the potatoes with a pairing knife, dropping the chips into the fresh water as they were cut, removing the starch, eagerly awaiting the time they would be fried. Nanny would then pat the chips dry on tea towels and ready them from frying.
Gladys hand cut, thick cut chips, are simply the best. They are the right shape and thickness, and brown beautifully when fried. Don’t mess with a good thing.
When frying Fish and then frying Chips, I prefer to work two separate pots of oil to ensure the potato flavor is not influenced by the fish oil. However, its a personal choice and I am sure many people fry both the fish and the chips in the same oil.
The Real Secret to Success is Temperature
If you really want to take your frying game for fish & chips, or frying anything, to the next level, then I HIGHLY RECOMMEND getting a Thermoworks Dot and probe. This tool can be used to monitor the exact temperature of the oil throughout the cooking process, which can fluctuate greatly when frying. For example, you could set the oil temperature to 375°F, but once you drop anything into the oil, it WILL drop. Monitoring the temperature with a Dot allows you to adjust your heat control accordingly to get it back up to the right temperature and maintain it while frying until golden brown.
If frying in batches be sure to wait for the temperature to reach 375° again before dropping.
Fish & Chips is a very nostalgic dish and if you take a moment to read some of the comments that have been sent in from folks who have tried this recipe, you’ll start to understand how special this recipe really is.
Made this tonight – perfection! Exactly what I was looking for and tasted sooooo good. Big hit with the rest of the family as well – THANK YOU!
KC
I grew up in the Scottish town of Kearny, NJ where Fish u0026 Chip shops were everywhere, so I am a Fish u0026 Chip-aholic! Having moved away many years ago, I’ve been searching for a wonderful recipe to make it myself. Two years ago, I spent a week in Scotland and ate Fish u0026 Chips seven (7) nights in a row! Never tire of it!!!!
Gerry
February 23, 2025
Since I can remember my mother made fish and chips. Being English and working in my Grandad’s chip shop she had the recipe memorized. Fast forward to today and dementia has claimed that recipe. I learned sourdough at my dad’s side but never the fish and I am grieving it’s loss. Hopefully I will be able to create something close with this.
Felicity
November 3, 2024
I’ve waited 30 years for this recipe. I’ve tried countless Fu0026C batter recipes and NONE have been satisfactory. I did yours with not only cod but with shrimp as well. Fried everything in 3 batches and the fish and shrimp stayed glass brittle crunchy from the first fry all the way through dinner and beyond. This will be the only recipe that I’ll use for fish. Can’t wait to try it on crappie and rock cod! Thanks!
Alan
January 25, 2025
Soooo good! I used a deep fryer recently received as a gift, but having used oil in a pot before, I might try that next time instead. The fish was delectable and stayed crispy, which was fantastic. My British-born husband declares it a hit!
Shelia
February 8, 2025
WOW! Oh My Goodness this is wonderful. Yes, it’s messy but so worth it. The fish is so crispy and crackly even after refrigerating the leftovers. It reheats beautifully. You can’t get decent Fish N Chips near me so Thank You So Much for sharing your recipe.
Diane
March 6, 2025
I’ve never been good at frying…but you promised us that if we followed your instructions, we would have authentic Fish and chips, so I tried it. It was easy, just a little messy, and absolutely perfect. Thank you so much for teaching us this recipes.nn
Laurie
March 7, 2025
This was delicious. First time making fish and chips,instructions were ideally laid out, nice write up beforehand and perfect outcome. Thank you!!! Keith
Keith
March 26, 2025
What is the best fish to use for Fish & Chips?
Cod and haddock are the most traditional choices for good reason. Cod is prized for its mild flavor and large, flaky pieces, while haddock has a slightly sweeter taste and firmer texture. Either works beautifully with a light, crispy beer batter. While other white fish can be used, cod and haddock remain the gold standard for authentic fish and chips.
Common Questions about How to Make Fish and Chips
Why is my fish batter soggy?
Soggy batter is usually caused by oil that isn’t hot enough, overcrowding the pan, or letting the fried fish sit too long before serving. Frying at the proper temperature and serving immediately helps keep the batter crisp and crunchy.
How to make a good fish batter. Should fish batter be thick or thin?
A fish batter should be thick enough to lightly coat the fish without being heavy. It should flow smoothly off a spoon, creating a thin, even coating that fries into a light, crispy crust rather than a dense shell.
Can I make fish and chips without beer?
Absolutely. While beer adds lightness through its carbonation, you can substitute sparkling water or club soda for a similar crispy texture. The finished batter will still be light, golden, and delicious.
What makes fish and chips crispy?
Crispy fish and chips come down to a few key techniques: pat the fish dry before battering, use a cold batter, fry in oil heated to 350–375°F, and avoid overcrowding the pan. These steps create a light, golden crust that stays crisp while keeping the fish tender and flaky.
Can I make the batter ahead of time?
Fish batter is best made just before frying for the lightest, crispiest results. If needed, you can mix it up to an hour ahead and keep it refrigerated, but avoid letting it sit for too long, as it will lose some of its airy texture.
Crispy on the outside, moist on the inside. Classic fish and chips are always best homemade. The real secret to this recipe is using a fresh, quality piece of flaky white fish, such as cod or haddock.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: British
Servings: 4people
Ingredients
3poundsRusset potatoesabout 4 large potatoes.
3quartscanola oil for fryingplus 1/4 additional cup
3cupsall-purpose flour
1cupcornstarch
½teaspooncayenne pepper
½teaspoonpaprika
1/4teaspoonground black pepper
3tspDiamond kosher salt
2teaspoonbaking powder
1 ½ – 2pounds1-inch-thick cod filletor other thick white fish, such as hake or haddock cut into approximately 3-ounce pieces. (Thoroughly dry fish with paper towels)
up to 3cupsbeer24 ounces, cold. (Any beer will work in this recipe, even nonalcoholic beer with the exception of dark stouts and ales.)
Instructions
1. Prep the fish
Slice fish into your preferred size portions. I like smaller pieces, about 2 ounces per piece, but sometimes you need to follow the natural cuts of the filet. You want portions that are evenly sized as much as possible. Pat dry with paper towel and set aside in the refrigerator.
2. Prep the potatoes
Peel the potatoes and slice off the “top & tail” to square off the ends of the potato and discard. Cut each potatoes lengthwise into 1/2 inch fries. Add potato pieces into a water bath for about 30 minutes.
Remove from water and pat dry with paper towel.
3. Fry the Potatoes
In heavy-bottomed Dutch oven (about 7 quart capacity), heat TWO of the three quarts oil over medium heat to 350°F. Pro Tip: Use a Oil safe Probe to monitor and control temperature for perfect results. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes.
Transfer fries to paper towels to drain.
4. Set up the dredging station
Whisk the flour, cornstarch, cayenne, paprika, pepper, and salt in a large mixing bowl.
Remove 1.5 of a cup of the flour mixture and add it to a casserole dish and set this flour & dish aside.
Go back to the flour mixture that remains in the bowl and add baking powder. Whisk to combine.
Add 1.5 cups beer to the flour mixture in the mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
5. Dredge & fry the fish
With the fries done, increase the heat of the oil to medium-high, add remaining quart of oil if necessary and heat oil to 375°F. Pro Tip: Use a Oil safe Probe to monitor and control temperature for perfect results. (Meanwhile, thoroughly dry fish with paper towels. Dredge each piece of fish in the flour mixture shaking off excess flour. Dip 1 piece of fish in batter at a time and let excess run off, shaking gently. Place battered fish back into the casserole dish (or what ever dish you are using) with the flour mixture and turn to coat both sides. (This is messy, but worth it!)
If you are working with a partner in the kitchen you can now add each piece directly to hot oil if or, if you choose, keep pieces in single layer on baking sheet and repeat until all pieces are coated. (It’s best if you have one person frying and another dredging. However, you can certainly do it in batches if working alone, just be careful not to let it sit too long to avoid the batter sticking to the sheet pan)
Tip: As you add the fish, you will likely need to adjust the heat to keep it maintained at 375-385°F. Not adjusting your temperature to maintain oil temperature when frying is a common, and costly, mistake. The fish will not crisp up. But make it too high, and everything will burn. Use an oil safe thermometer for best results.
Fry the fish, stirring occasionally, until golden brown, about 5 minutes depending on thickness. Use a kitchen spider to remove fish from hot oil and transfer fish to a sheet pan lined with a gridded cooling rack. Never walk away!
Tip: If you are unsure about the doneness, remove one piece of fish and use an instant read thermometer to test for a minimum of 145° F.
6. Re-fry the potatoes
Add the previously fried potatoes back to the hot oil for about 2 minutes to crisp up. Remove to fresh paper towel or directly to a cooking rack. Immediately sprinkle with sea salt or kosher salt.
Serve hot
Serve fish & chips with traditional malt vinegar and tartar sauce.
Notes
• You can keep fish hot and crispy in a 200° F. oven for about 10 minutes if you are cooking in batches. • This recipes makes a large amount of batter. It can be reduced by half if you choose.• I prefer to use separate pots of oil for the fish and the chips to avoid your chips tasting, well, like fish! But its totally a personal preference and influenced by the quantity you are making.
Easy Tartar Sauce Recipe
This homemade version is significantly better tasting than anything from a jar and it only take 3 minutes to make.
Dedicated to Nanny, who always believed in my cooking.
This traditional English chips recipe is not just reliable, it’s a tradition that stands the test of time.
My Nanny-in-law never called them French fries. To her, they were simply chips—thick-cut potatoes cooked the proper way, until golden and crisp on the outside while remaining soft and fluffy in the center. They were the perfect companion to homemade fish and chips, but just as often they appeared alongside dinners, on a “chip buddy” (AKA a sandwich), or simply as a snack with a splash of malt vinegar.
The secret isn’t a special ingredient—it’s just basic ingredients and the right fry temp. A simple double-fry method transforms russet potatoes into authentic British chip shop-style chips. Once you’ve made them this way, it’s hard to go back.
What is the difference between English Chips and French Fries?
Many people assume English chips are simply thicker French fries, but the difference goes beyond their size.
Traditional English chips are cut much thicker than French fries and are cooked using a two-stage frying method that creates a crisp exterior while keeping the center soft and almost creamy. They’re hearty enough to stand beside battered fish, absorb malt vinegar beautifully, and remain one of Britain’s most beloved comfort foods.
While French fries are often thin and crisp, English chips are meant to have a moer substancial appearance with fluffy interiors that practically melt in your mouth.
The Best Fish and Chips Recipe
Who doesn’t love Crispy beer-battered cod with traditional English chips and homemade tartar sauce? After significant testing, this is best recipe for anyone looking for the best fish and chips.
Russet potatoes are the best choice because their high starch content produces the light, fluffy centers that make authentic chips so satisfying. Anything else will become mushy and soggy.
Uniform sizing is one of Nanny’s simple tricks for ensuring every chip cooks evenly.
The Real Secret to Success is Temperature
If you really want to take your frying game for fish & chips, or frying anything, to the next level, then I HIGHLY RECOMMEND getting a Thermoworks Dot and probe. This tool can be used to monitor the exact temperature of the oil throughout the cooking process, which can fluctuate greatly when frying. For example, you could set the oil temperature to 375°F, but once you drop anything into the oil, it WILL drop. Monitoring the temperature with a Dot allows you to adjust your heat control accordingly to get it back up to the right temperature and maintain it while frying until golden brown.
If frying in batches be sure to wait for the temperature to reach 375° again before dropping.
English chips are thick-cut potatoes that are crispy on the outside and fluffy on the inside. Unlike thin French fries, they’re cut much larger and traditionally cooked using a two-stage frying method. They’re the classic side served with British fish and chips and are a staple in pubs and chip shops throughout the UK.
What’s the difference between English chips and French fries?
Although they’re both made from potatoes, English chips are much thicker than French fries. Chips have a soft, fluffy center with a crisp golden exterior, while French fries are usually thinner and crispier throughout. English chips are meant to be hearty enough to stand up to malt vinegar, mushy peas, and battered fish.
Why are British chips fried twice?
Double frying creates the signature texture. The first fry gently cooks the potato until tender, while the second fry at a higher temperature crisps the outside without drying out the center. This technique gives chips their crispy shell and fluffy interior.
Why aren’t my chips crispy?
The most common causes are potatoes that weren’t dried thoroughly, oil that wasn’t hot enough, overcrowding the fryer, or skipping the second fry. Each step is important for creating the crisp exterior and fluffy center that define traditional English chips.
How to Make English Chips
Cut the Russets into 1/2″ strips. Soak in water to remove starch. Dry well on paper towel. Heat oil to frying temperature and fry until crisp. (Double fry if desired.)
Crispy on the outside, fluffy in the center, these thick-cut British chip shop style chips are the perfect side for homemade fish and chips (or just a snack!)
Prep Time15 minutesmins
Cook Time5 minutesmins
Course: Side Dish
Cuisine: British
Keyword: fried
Servings: 4people
Ingredients
3poundsRusset potatoesabout 4 large potatoes.
3quartscanola oil for fryingplus 1/4 additional cup
3cupsall-purpose flour
1cupcornstarch
½teaspooncayenne pepper
½teaspoonpaprika
1/4teaspoonground black pepper
3tspDiamond kosher salt
2teaspoonbaking powder
1 ½ – 2pounds1-inch-thick cod filletor other thick white fish, such as hake or haddock cut into approximately 3-ounce pieces. (Thoroughly dry fish with paper towels)
up to 3cupsbeer24 ounces, cold. (Any beer will work in this recipe, even nonalcoholic beer with the exception of dark stouts and ales.)
Instructions
2. Prep the potatoes
Peel the potatoes and slice off the “top & tail” to square off the ends of the potato and discard. Cut each potatoes lengthwise into 1/2 inch fries. Add potato pieces into a water bath for about 30 minutes.
Remove from water and pat dry with paper towel.
4. Fry the Potatoes
In heavy-bottomed Dutch oven (about 7 quart capacity), heat TWO of the three quarts oil over medium heat to 350°F. Pro Tip: Use a Oil safe Probe to monitor and control temperature for perfect results. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes.
Transfer fries to paper towels to drain.
6. Re-fry the potatoes
Add the previously fried potatoes back to the hot oil for about 2 minutes to crisp up. Remove to fresh paper towel or directly to a cooking rack. Immediately sprinkle with sea salt or kosher salt.
Serve hot
Serve fish & chips with traditional malt vinegar
Notes
• You can keep fish hot and crispy in a 200° F. oven for about 10 minutes if you are cooking in batches. • This recipes makes a large amount of batter. It can be reduced by half if you choose.• I prefer to use separate pots of oil for the fish and the chips to avoid your chips tasting, well, like fish! But its totally a personal preference and influenced by the quantity you are making.
This Mediterranean inspired Lemon Garlic Grilled Shrimp Marinade is simple enough for a weeknight dinner yet lovely enough to serve when you’re entertaining. A quick marinade of olive oil, garlic, herbs, and fresh lemon zest gives the shrimp bright, fresh flavor while letting their natural sweetness shine.
Serve these Lemon Garlic Grilled Shrimp as an appetizer, make them the centerpiece of dinner, or alongside a grilled steak for special occasion surf & turf. This recipe feels a little extra special and yet it comes together in minutes. The key is fresh shrimp.
Why You’ll Love This Lemon Garlic Grilled Shrimp Marinade
Ready in minutes
Bright Mediterranean flavors that let the shrimp shine
Perfect for weeknight dinners or entertaining
Delicious served on its own as an appetizer or as a main
Naturally gluten-free and low carb
How to make a lemon garlic shrimp marinade
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
Zest of 1 lemon
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon freshly ground black pepper
1 pound large fresh shrimp, peeled and deveined
How to Make Lemon Garlic Shrimp
Pat the fresh shrimp completely dry with paper towels before marinating. This helps the marinade cling to the shrimp instead of sliding off, and allows them to develop better color on the grill.
In a bowl, combine the olive oil, garlic, lemon zest, thyme, oregano, salt, and pepper. Toss the shrimp until evenly coated and refrigerate for 15–30 minutes and up to a few hours.
Preheat your grill to medium-high heat. Grill the shrimp for about 2–3 minutes per side, just until they’re opaque and lightly charred. Transfer to a serving platter and serve immediately with fresh lemon wedges.
Mexican Shrimp Cocktail Recipe
Unlike traditional shrimp cocktail, Mexican Shrimp Cocktail combines tender shrimp with tomato juice, cucumber, avocado, lime, and a touch of heat for a refreshing appetizer that’s packed with flavor and texture. Served in individual glasses or small bowls, it looks beautiful on the table and can be prepared entirely in advance.
Why This Shrimp Marinade Uses Lemon Zest Instead of Lemon Juice
Fresh lemon juice is wonderful squeezed over grilled shrimp or any seafood just before serving, but using it in the marinade will alter the texture of the shrimp before they ever reach the grill. Lemon zest, on the other hand, keeps the shrimp tender while still providing that fresh, vibrant flavor that pairs beautifully with garlic and herbs.
Tips for Perfect Grilled Shrimp
Choose fresh shrimp whenever possible for the sweetest flavor and best texture.
Pat the shrimp dry before marinating to prevent excess moisture and help them grill beautifully.
Don’t marinate longer than about 30 minutes. Shrimp only need a short time to absorb flavor.
Avoid overcooking. Shrimp cook quickly and are done as soon as they turn opaque and curl into a loose “C.”
Finish with fresh lemon wedges for a burst of brightness just before serving.
What to Serve with Lemon Garlic Grilled Shrimp
This grilled shrimp pairs beautifully with grilled vegetables, rice, roasted potatoes, fresh corn, or a crisp green salad. It’s also a great twist on surf & turf!
Can I use frozen shrimp?
You can use frozen shrimp but the texture will always be different than using fresh shrimp and they are treated with preservatives that do impact the salinity. Use fresh when you can. If you can’t, be sure to thaw the shrimp slowly and pat dry very well.
How long should I marinate shrimp?
About 15 to 30 minutes is ideal. Shrimp absorb flavor quickly, so a long marinade isn’t necessary. In fact, if you don’t have time to marinate them, thats ok too. They are just as good and will sear better if you just toss and then grill immediately.
How do I know when grilled shrimp are done?
Shrimp are finished cooking when they turn opaque and curl into a loose “C.” Overcooked shrimp become tight, rubbery, and curl into a small “O.” They will continue cooking even when off the grill.
Can I make grilled shrimp ahead of time?
You can mix the marinade several days in advance, but wait to add the shrimp until about 30 minutes before grilling for the best texture.
Can I cook shrimp without a grill?
Absolutely. This recipe works beautifully on a grill pan or in a hot cast iron skillet.
This easy lemon garlic grilled shrimp is marinated with olive oil, fresh garlic, herbs, and lemon zest. Perfect every time. Serve as an appetizer, a main dish or as surf & turf. Recipe doubles well.
Prep Time10 minutesmins
Cook Time6 minutesmins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: grilled, seafood, summer
Servings: 4people
Ingredients
2tablespoonsextra virgin olive oil
2large garlic clovesminced
Zest of 1 lemon
½teaspoondried thyme
½teaspoondried oregano
½teaspoonkosher saltadjust to taste
¼teaspoonfreshly ground black pepper
1poundlarge fresh shrimppeeled and deveined
Instructions
Pat the shrimp completely dry with paper towels before marinating. (This helps the marinade cling to the shrimp instead of sliding off and allows them to develop better color on the grill.)
In a bowl, combine the olive oil, garlic, lemon zest, thyme, oregano, salt, and pepper. Toss the shrimp until evenly coated and cook immediately or refrigerate up to 30 minutes.
Preheat your grill to medium-high heat. Grill the shrimp for about 2–3 minutes per side, just until they’re opaque and lightly charred. Transfer to a serving platter and serve immediately with fresh lemon wedges.
Tips, Pairings & Entertaining Ideas for How to Serve Caviar at Home
Learning how to serve caviar at home is less complicated than many people imagine. While caviar is often associated with fine dining and special occasions, creating an elegant caviar experience is surprisingly approachable with a few thoughtful details. The key is keeping the caviar properly chilled, selecting simple accompaniments, and creating an atmosphere that encourages the slow and savory moment.
What to serve with Caviar
One of the most common questions is what to serve with caviar. Traditional accompaniments such as blini, crème fraîche, chopped egg, chives, and finely diced red onion have been served alongside caviar for generations. While these classic pairings remain popular, I tend to prefer a combination of traditional and modern accompaniments that allow the caviar to remain the star of the show.
Personally, I find red onion can easily overpower the delicate flavor of the caviar, so I often skip it in favor of milder options that enhance rather than compete with its subtle brininess.
Warm blini with crème fraîche
Kettle-cooked potato chips topped with crème fraîche and caviar
Buttered toast points
Smoked salmon
Thinly sliced baby boiled potatoes or mini potato skins
Mini potato pancakes or latkes
Crispy tater tot crowns for a gluten-free option
Anything Eggs and Caviar
Lobster salad topped with a small spoonful of caviar for an extra-special experience
A twist on Fish & Chips – One of the most popular modern pairings is a potato chip topped with crème fraîche and caviar—a playful combination often referred to as “fish and chips.” The salty crunch of the chip paired with the cool creaminess of the crème fraîche creates the perfect foundation for the delicate pop of the caviar. It’s the perfect gourmet appetizer.
The beauty of caviar is that it doesn’t require elaborate preparation. In fact, the best approach is often the simplest. For the best experience:
Keep caviar refrigerated until serving*
Nest the tin in crushed ice
Offer a few carefully selected accompaniments
Serve alongside champagne or chilled vodka
Let guests build their own perfect bite
The goal isn’t to overwhelm the caviar with toppings, but to enhance its texture and flavor with complementary ingredients.
French Deviled Eggs with Crème Fraîche
Inspired by the French approach to simple, elegant food, these French Deviled Eggs are made with crème fraîche instead of mayonnaise for a rich, velvety filling. Serve them on their own or topped with caviar for an effortless appetizer perfect for entertaining.
Storing caviar at the right temperature plays a significant role in both freshness, flavor and texture.
Always keep it cold, stored on the lowest shelf, in the coldest part of the fridge, away from the heat of the appliance light. It is delicate and should be stored between 34-36°F and enjoyed as soon as possible after purchase.
Once ready to serve caviar, it should remain cold from the moment it leaves the refrigerator until it reaches the table. (I like to put in the freezer for 10-15 minutes prior to serving but you have to set a timer as to not forgot it or leave it too long. You don’t want it to freeze- just a good chill.)
If you can, nestle the tin of caviar on a small bowl of crushed ice to maintain the ideal temperature throughout the evening while adding a polished and traditional presentation.
Prepare accompaniments in advance so the caviar spends as little time as possible at room temperature.
What drinks pair well with Caviar?
Champagne remains the classic choice for good reason. Its bright acidity and fine bubbles cleanse the palate between bites while highlighting the subtle nuances of the caviar.
Other excellent pairings include: Brut Champagne Blanc de Blancs High-quality sparkling wine Ice-cold vodka Dry white wine
Where to buy Caviar?
Buying caviar comes down to your taste and budget. Buying online from a reputable source has become the standard, however a high quality fish market will also often sell a small variety of tins. Be sure to ask for packaging dates to ensure freshness.
After extensive research, I landed on buying caviar from Petrusco. I give it as gifts as well as enjoy it myself. I find the price point, options and quality to be perfect for my needs.
What is the best Caviar?
The best caviar depends on your taste and budget.
Osetra is prized for its buttery, nutty flavor and is often considered one of the most balanced choices.
Kaluga offers a rich, creamy texture and is a favorite among luxury restaurants. Siberian Sturgeon caviar is often recommended for beginners because it delivers excellent flavor at a more approachable price point.
Beluga is traditionally considered the most prestigious caviar, though authentic Beluga is largely unavailable in the United States due to import restrictions.
My recommendation is one that strikes a balance for a beginner and satisfies an enthusiast at a manageable price point (in the world of buying caviar.)
What is the difference between Osetra and Kaluga caviar?
Osetra caviar is known for its nutty, buttery flavor and firm texture. Kaluga caviar tends to be richer and creamier, with a slightly more luxurious mouthfeel. Both are considered premium options and are excellent choices.
How Much Caviar Per Person?
The amount of caviar you’ll need depends on your budget and how you plan to serve it. If money is no option, go for more, not less.
For a tasting or appetizer: Plan on ½ to 1 ounce (14–28 grams) per person. For a caviar-focused experience: Allow 1 ounce (28 grams) per guest so everyone can enjoy multiple servings and pairings.
How to buy Caviar
If you’re wondering how to buy caviar for the first time, start by focusing on what kind of caviar you want to buy rather than price alone.
Look for reputable suppliers that clearly identify the type of sturgeon, country of origin, and harvest date.
Many premium suppliers now ship overnight with insulated packaging, making it easier than ever to enjoy high-quality caviar at home.
You can also buy caviar from a high quality fish market – just be sure to ask for packaging dates to ensure freshness. And keep it on ice during transport.
Looking for fresh summer food ideasfor your next BBQ, cookout, or backyard party? Whether you’re planning a Memorial Day barbecue, Fourth of July celebration, Labor Day gathering, or a casual weekend with friends, these easy side dishs for bbq are perfect backyard party food.
Whether you need a colorful side dish for a BBQ, a refreshing summer salad, a make-ahead appetizer, or something special to bring to a cookout, these foolproof summer recipes travel well, plate beautifully, and are guaranteed to disappear quickly.
The Best Summer Food Ideas
The best summer food ideas are simple, fresh, and easy to share. When planning a menu for a backyard BBQ or neighborhood cookout, look for recipes that can be prepared ahead of time, transported easily, and served cold or at room temperature. Seasonal produce, bright flavors, and make-ahead dishes help you spend less time in the kitchen and more time enjoying your guests.
Can be made ahead.
Transport well to a backyard party.
Showcase fresh summer ingredients.
Look vibrant and inviting on the table.
Feel just a little more special than the usual options
1. Mexican Shrimp Cocktail is colorful, refreshing, and a perfect summer appetizer. It checks every box for a great barbecue dish. It can be made entirely in advance, travels beautifully, and brings a welcome brightness to a table often filled with heavier fare. A show stopper.
Mexican Shrimp Cocktail Recipe
Unlike traditional shrimp cocktail, Mexican Shrimp Cocktail combines tender shrimp with tomato juice, cucumber, avocado, lime, and a touch of heat for a refreshing appetizer that’s packed with flavor and texture. Served in individual glasses or small bowls, it looks beautiful on the table and can be prepared entirely in advance.
2. Summer Corn Salad Cocktailcelebrates fresh summer produce with a bright and colorful presentation. It’s easy to make ahead and pairs with almost any grilled entrée from simple chicken to heart burgers.
Summer Corn Salad
Nothing captures summer quite like fresh sweet corn. This colorful salad combines seasonal ingredients in a dish that’s light, vibrant, and versatile enough to pair with burgers, grilled chicken, seafood, or steak. It travels beautifully and tastes just as good after sitting for a bit, making it ideal for potlucks and outdoor gatherings.
These recipes are easy to transport, require very little last-minute preparation, and are perfect for backyard parties, neighborhood cookouts, and holiday gatherings throughout the summer.
3. Roasted Tomato & Mozzarella Caprese is a perfect dish to bring to a Memorial Day BBQ. It highlights seasonal ingredients, makes a beautiful platter presentation, can be served room-temperature and is easy to transport. Roasting the tomatoes is what makes this extra special.
Roasted Tomato & Mozzarella Caprese
A simple platter of roasted tomatoes and mozzarella that elevates the classic in a stunning way. Roasting concentrates the tomatoes’ sweetness while mozzarella adds creamy richness. Arranged on a serving platter, it’s impressive without requiring much effort.
4. Guacamole Salad is perfect to bring to a bbq because it’s easy to serve a crowd, fresh and colorful, naturally gluten-free and travels well! It’s something they won’t be expecting and will add color and flavor to the table.
Guacamole Salad
This Mexican-inspired Guacamole Salad is heart-healthy, gluten-free and vegetarian. It’s both colorful and delicious!
A few simple tips can make transporting food much easier:
→Keep cold dishes chilled until serving. →Transport salads and dips in airtight containers. →Add fresh herbs or delicate garnishes just before serving. →Bring serving utensils so the host doesn’t have to search for extras. →Label dishes containing common allergens like nuts or shellfish. →Choose recipes that taste just as delicious at room temperature as they do fresh from the kitchen.
5. Italian Pasta Salad is a summer classic for good reason, Italian Pasta Salad can be made entirely ahead of time, travels well, and delivers fresh flavor in a crowd-friendly dish that’s always welcome at barbecues, potlucks, and Memorial Day gatherings.
Italian Pasta Salad
This is the perfect Italian pasta salad inspired by antipasti favorites like sweet sun-dried tomatoes, salty olives, spicy pepperoncini peppers, salami and fresh mozzarella tossed together with peppery arugula and savory basil!
6. Classic Guacamole is fresh, flavorful, and ready in minutes. It’s an easy make-ahead appetizer that pairs perfectly with summer gatherings and is always one of the first bowls emptied at the table.
Classic Guacamole
This classic tomato-free guacamole is all about the purity of avocados, fresh lime, and just enough onion and heat. Simple, fresh, and perfect for game day dipping.
7. Homemade Hummus is a simple, inexpensive make-ahead appetizer that travels beautifully and adds a fresh, healthy element to any snack table, making it an ideal choice for cookouts, picnics, and summer entertaining. Top it with fresh ingredients and seasoning and it becomes an unexpected, elevated dish.
Homemade Hummus
Learn how to make homemade hummus from scratch with this easy, creamy hummus recipe — perfect for snacks, dips or spreads. Add toppings for an elevated appetizer that is sure to impress!
8. Homemade Salsa is Bright, fresh, and packed with flavor. Skip the jarred stuff and prepare this in advance to brings vibrant color and seasonal ingredients to the table. Serve with simple tortilla chips and there won’t be a lick left.
Homemade Salsa Recipe
Sure, it’s easy to buy a jar from the market, but there is nothing quite like making fresh salsa, especially in summer when tomatoes & cilantro are at their peak
9. Prosciutto Wrapped Asparagus Elegant yet surprisingly simple, prosciutto wrapped asparagus is a make-ahead appetizer that looks beautiful on a platter, travels easily, and feels just a little more special than traditional party fare.
Two Ingredient Appetizer: Prosciutto wrapped Asparagus
Bite sized pieces of asparagus wrapped in prosciutto are an elegant and easy addition to any cocktail hour or dinner party for friends!
10. Classic Shrimp Cocktail is perfect to bring to a bbq because it’s easy to serve a crowd, fresh and colorful, naturally gluten-free and travels well! It’s something they won’t be expecting and will add color and flavor to the table.
Classic Shrimp Cocktail
Shrimp cocktail is an elegant yet simple appetizer that’s always a crowd-pleaser. It’s easy to make in advance and perfect for entertaining.
Fresh salads, make-ahead appetizers, homemade dips, seafood, and seasonal side dishes are all excellent choices for a summer BBQ. Recipes that travel well and can be served cold or at room temperature are especially popular for outdoor entertaining.
What should I bring to a cookout?
Choose dishes that are easy to transport, simple to serve, and complement grilled foods. Pasta salads, fresh vegetable salads, guacamole, salsa, shrimp cocktail, and homemade hummus are always crowd favorites.
What side dishes go well with BBQ?
Classic BBQ side dishes include corn salad, pasta salad, caprese salad, roasted vegetables, guacamole, salsa, and other fresh summer recipes that balance smoky grilled meats.
What foods can I make ahead for a backyard party?
Many summer favorites can be prepared several hours—or even a day—in advance. Salads, dips, shrimp cocktail, and vegetable dishes often taste even better after the flavors have had time to develop.
How do I keep food cold at an outdoor party?
Transport cold foods in insulated coolers or containers with ice packs, and keep dishes refrigerated until shortly before serving. For longer gatherings, place serving bowls over ice to help maintain a safe temperature.
These Father’s Day dinner ideas and tips for effortless entertaining are designed to make Dad feel celebrated—and make the cook look like a hero.
What to make for Father’s Day that everyone will enjoy.
Father’s Day dinner ideas don’t call for tiny portions or expensive restaurant reservations. It calls for great food, a hot grill, and everyone gathered around the table. Whether you’re planning an unforgettable steakhouse-style dinner, a backyard barbecue, or a seafood feast complete with lobster and grilled shrimp, these recipes will inspire fun, family and lots of feast and merriment.
THE BACKYARD BARBEQUE MENU For the dad who likes to kick back with a burger and beer.
Hot Beer Cheese Dip
Most people don’t think to make beer cheese dip at home, but they should. This pub-style favorite is simple to prepare, full of flavor, and perfect for game day, casual entertaining, or a cozy night in.
There is no argument that beef pairs very well with onions and red wine, which is exactly what this recipe uses to take this burger to a whole new level!
Nothing captures summer quite like fresh sweet corn. This colorful salad combines seasonal ingredients in a dish that’s light, vibrant, and versatile enough to pair with burgers, grilled chicken, seafood, or steak. It travels beautifully and tastes just as good after sitting for a bit, making it ideal for potlucks and outdoor gatherings.
THE STEAKHOUSE AT HOME MENU For the dad who likes a great cut of beef and nice glass of wine.
Ina Garten’s Slow Roasted Beef Tenderloin Recipe
Ina Garten’s Beef Tenderloin recipe is an elegant, foolproof centerpiece that’s perfect for holidays, dinner parties, or any special occasion. Roasted to perfection and packed with rich flavor, it’s surprisingly simple to prepare and always impresses guests.
A good crab cake doesn’t need filler or fuss. This recipe is built around quality crab, light binding, and just enough seasoning to let the crab shine as the superstar that it is.
Fire up the grill for the easiest summer appetizer—grilled peel and eat shrimp. Smoky, seasoned, and served shell-on for maximum flavor, this quick recipe is perfect for outdoor gatherings and effortless entertaining.
A good crab cake doesn’t need filler or fuss. This recipe is built around quality crab, light binding, and just enough seasoning to let the crab shine as the superstar that it is.
Inspired by the French hors d’oeuvre classic “oeufs mimosa,” these elegant French deviled eggs are made with perfectly cooked jammy yolks, crème fraîche, and restrained seasoning for a more refined alternative to traditional deviled eggs.
French Deviled Eggs vs. Traditional Deviled Eggs
Traditional deviled eggs are often overly whipped, mayonnaise-heavy, and aggressively seasoned to the point where the flavor of the egg itself almost disappears.
French deviled eggs take a far more sophisticated approach.
Inspired by classic oeufs mimosa, the goal is not to mask the egg, but to highlight and gently enrich it. Jammy yolks are lightly mashed with crème fraîche and just enough seasoning to create a silky, luxurious texture while still preserving the integrity of the ingredient itself.
The result is a lighter and more understated than traditional deviled eggs — silky instead of fluffy, delicate rather than dense, and elegant without feeling overdone.
Deviled Eggs Without Mayo
Unlike traditional deviled eggs, this French-inspired version skips the mayonnaise entirely. Instead, crème fraîche creates a soft, velvety filling that enhances the richness of the yolk without overpowering it.
Without heavy mayonnaise or excessive vinegar, the eggs remain delicate, silky, and egg-forward. The slightly jammy yolks create a texture closer to a classic French hors d’oeuvre than the overly whipped picnic-style deviled eggs many people are used to.
French Deviled Egg Toppings
Simple garnishes like finely chopped chives, tiny dill fronds, flaky sea salt, or freshly cracked black pepper beautifully complement the creamy yolks without overpowering them. Smoked salmon or trout roe also make elegant additions for holiday entertaining, cocktail parties, or luxury brunch spreads.
For the ultimate finishing touch, top each French deviled egg with a small spoonful of caviar. The rich, briny caviar paired with the silky yolk creates one of the most indulgent and sophisticated bites imaginable.
While these French deviled eggs are most commonly enjoyed simply with chopped chives, flaky sea salt, or fresh dill, topping them with caviar transforms them into an exceptionally elegant appetizer.
The creamy yolk, cool crème fraîche, and delicate briny pop of caviar create a perfectly balanced bite that feels luxurious yet restrained. Whether served for New Year’s Eve, a champagne gathering, holiday entertaining, or a special occasion dinner, eggs with caviar are one of the simplest ways to create a sophisticated hors d’oeuvre presentation at home.
Gordon Ramsay’s tuna tartar is a simple, restaurant-style appetizer made with sushi-grade yellowfin tuna, soy, chili garlic paste, and sesame oil. Elegant, balanced, and ready in just 10 minutes.
These French deviled eggs are beautiful served on their own as part of a cocktail spread, but paired with caviar, they become an unforgettable bite — rich, creamy, and incredibly refined.
Servings: 4– 6 people
Author: Christina Collins | Feast & Merriment
Ingredients
6medium organic eggs
2tablespoonscrème fraîche
1teaspoonsoftened butter
pinchflaky salt
freshly cracked black pepper
1teaspoonfinely chopped chives
optional: ¼ teaspoon Dijon mustard
optional: tiny squeeze fresh lemon juice
For optional garnish:
additional chives
tiny dill fronds
flaky salt
caviar
Instructions
1. Cook the Eggs
Bring a pot of water to a GENTLE boil — not a rapid rolling boil. Carefully lower in the eggs and cook 8½–9 minutes for firmer but still creamy yolks.
Use a strainer spoon to Immediately transfer the eggs to an ice bath. *This step is essential. You want creamy yolks — never chalky ones.
2. Peel and Slice Carefully
Peel the eggs gently, ideally under lightly running water if needed.
Slice each egg in half lengthwise using a very sharp knife, wiping the blade clean between cuts for the neatest presentation.
3. Make the Filling
Carefully remove the yolks.
Using a fork or very small whisk,(do not use a food processor) gently mash the yolks with a dollop of crème fraîche, touch of dijon mustard, and pinch of kosher salt. If using chopped chives, gently mix in. Go Slowly.
NOTE: You want just enough crème fraîche to loosen the yolks slightly without turning the mixture into a dip.
The final texture should be silky, buttery, luxurious, slightly rustic,– Never airy or mousse-like.
4. Fill the Eggs
Using two small spoons (baby spoons work well here) spoon a very small amount of filling back into each egg. Keep the mound low, smooth, and elegant.
No oversized swirls. No oversized swirls.No overstuffing.
5. Garnish and Serve
Finish with finely chopped chives, a tiny dill frond, flaky salt or a small spoonful of caviar for an especially luxurious presentation
