Ingredients: 1 bay leaf, crushed 1 tsp fennel seeds 1/2 tsp crushed red pepper flakes, plus more for serving (optional) 1 1/2 pounds fingerling potatoes, halved 1/2 c Moulins de la Brague Nicoise Olives, pitted 4 T olive oil, divided kosher salt freshly ground pepper 4 chicken legs (thigh and drumstick, about 3 pounds) 1/2 … More Roast Chicken with Moulins de la Brague Nicoise Olives
Ingredients: 4 slices toasted rye bread 1/4 c Neufchatel cheese (or cream cheese) 1 tin Gonidec Sardines, drained 1/4 thinly sliced red onion 2 T fresh dill salt & pepper Directions: Spread bread with cheese. Top with sardines, red onion, and dill. Season to taste with salt and pepper. Recipe from Martha Stewart
Ingredients: 4 bone-in pork rib chops (about 12 oz each) kosher salt and freshly ground pepper 3 T olive oil, plus more for drizzling 1 T Pommery Meaux Mustard 2 T honey 2 T white wine vinegar 1 bunch mustard greens, tough stems removed Directions: Pound pork chops between 2 layers of plastic wrap to … More Pork Chops with Greens and Pommery Mustard Pan Sauce
Ingredients: 1 jar Serrats Bonito del Norte Tuna in Olive Oil, roughly broken up 2 14oz cans cannelini beans, drained and rinsed 2 c cherry tomatoes, halved 16 anchovies packed in salt or olive oil, drained and chopped about 50 Moulin de la Brague Nicoise Olives in Olive Oil, pitted and halved salt and freshly … More Tuna, Anchovy, Cherry Tomato & Cannelini Bean Salad with Serrats & Moulin de la Brague
Ingredients: 4 (1/2″-3/4″ thick slices brioche bread 1/4 L’Epicurien Chocolate & Hazelnut Spread 1/4 c L’Epicurien Raspberry Seedless Jam 2 large eggs 1/3 c all-purpose flour 1/3 c whole milk 2 T water canola oil, for frying 3/4 c granulated sugar, for topping 1/2 tsp ground cinnamon, for topping Directions: Slice the brioche and remove … More Stuffed Brioche Sandwiches with L’Epicurien
Ingredients: 1 16.5oz roll refrigerated cookie dough 1/4 c all-purpose flour 1 1/3 c toffee bits 1/2 c L’Epicurien Salted Butter Caramel Spread Directions: Preheat oven to 350°F. Line 8-inch pan with parchment paper, or grease well. In a large bowl, break apart cookie dough. Add flour and 1 cup toffee bits. Mix until well … More Salted Caramel Blondies with L’Epicurien
