15 psari recipes

A delicious way to prepare red snapper (or any white fish) with savory moist and fresh Mediterranean flavors.

This makes an excellent first course with dry white Demesticha or Samos wine.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

Easy no-fuss cheesecake blended in a food processor with sour cream, cream cheese, and one egg, baked in a graham cracker crust. Topped with fresh strawberries and whipped cream.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.

Red snapper en papillote: snapper fillets baked in foil packets with scallops, shrimp, mussels, garlic marinara, and Cafe de Paris sauce. A dinner-party seafood feast unwrapped at the table.

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

A fresh and light dessert! I often serve this after a big dinner or as a alternativ with my cakes at our birthday pary. It is popular!

Almond-coffee meringue cookies are sandwiched with chocolate ganache. These macarons are absolutely additive, no wonder these small sweets are so popular in Paris. After you pop one into your mouth, you want another one, and another one...

Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Caramelized onions melted into rich beef stock create the soul-warming French soup that's been comforting diners since Les Halles market days in Paris.