Patricia Wells

Joël Robuchon was the king of French haute cuisine, and when he retired, all of Paris mourned. But now that his brilliant protégés rule the city, everyone's too busy eating to cry.
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This Paris-based restaurant critic had a spa epiphany and lost 30 pounds. Here, she shares her secret, plus seven of her favorite healthy recipes.
Winter Three-Grain Soup
Rating: Unrated
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Patricia Wells tries to begin as many meals as possible with soup. Soup is generally filling, light and low in fat and calories. Certainly this soup is. Most of us who did not grow up eating grains tend to shy away from them. Here's one way to sneak them in.Plus: More Soup Recipes and Tips
Adapted from a recipe in author Patricia Wells's latest cookbook, Salad as a Meal, this rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving. Best Healthy Recipes Ever
Pea and Mint Risotto
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Patricia Wells, the Paris-based restaurant critic for the International Herald Tribune, is also a prolific cookbook author. Her 10th work is Vegetable Harvest. The inspiration for the book? "Rather than creating a meal around the fish, the poultry or the meat," she writes, "I found that I began putting the vegetables first." Here, she adds peas to a rich, cheesy risotto unconventionally flavored with fresh mint. More Risotto Recipes
One holiday Patricia Wells' butcher, Roland Henny, filled her goose with this delicious sausage stuffing, which kept the meat beautifully moist as it roasted. Now she uses this simple blend in all kinds of birds. Since it's richer and meatier than typical American dressings, there's less of it, but if you want extra for the table, simply increase the stuffing ingredients by one-half and bake the extra stuffing in a buttered ovenproof dish at 375° for about 45 minutes. Amazing Chicken Recipes
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June Vegetable Ragout
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Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, purple-tipped artichokes, plump fava beans, last-of-season peas and asparagus for this dish. (She has also had terrific results with thawed, frozen artichoke hearts, as well as thawed, frozen lima beans instead of fava beans.) The fruit and acid of the wine bridge the flavors of the vegetables. Satisfying Vegetarian Recipes
Gratinéed Fennel
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In Provence, fennel grows wild along the roadside and easily in the garden. Since it is one of Patricia Wells' favorite vegetables, no one needs coax her to prepare this dish. Anything that comes bubbling from the oven with a nice coating of cheese wins her appetite! Much of the work can be done in advance. The fennel is lightly browned in olive oil, then braised in a touch of broth. The drained fennel is gratinéed at the last minute under the broiler.Plus: More Vegetable Recipes and Tips
One holiday Patricia Wells' butcher, Roland Henny, filled her goose with this delicious sausage stuffing, which kept the meat beautifully moist as it roasted. Now she uses this simple blend in all kinds of birds. Since it's richer and meatier than typical American dressings, there's less of it, but if you want extra for the table, simply increase the stuffing ingredients by one-half and bake the extra stuffing in a buttered ovenproof dish at 375° for about 45 minutes. Amazing Chicken Recipes
June Vegetable Ragout
Rating: Unrated
New!
Inspired by the extraordinary array or fresh vegetables in the market in June, Patricia Wells combined young garlic, purple-tipped artichokes, plump fava beans, last-of-season peas and asparagus for this dish. (She has also had terrific results with thawed, frozen artichoke hearts, as well as thawed, frozen lima beans instead of fava beans.) The fruit and acid of the wine bridge the flavors of the vegetables. Satisfying Vegetarian Recipes
Gratinéed Fennel
Rating: Unrated
New!
In Provence, fennel grows wild along the roadside and easily in the garden. Since it is one of Patricia Wells' favorite vegetables, no one needs coax her to prepare this dish. Anything that comes bubbling from the oven with a nice coating of cheese wins her appetite! Much of the work can be done in advance. The fennel is lightly browned in olive oil, then braised in a touch of broth. The drained fennel is gratinéed at the last minute under the broiler.Plus: More Vegetable Recipes and Tips
Patricia Wells first sampled a variation of this crab salad as part of a luxurious dish served at Pic, a restaurant in Valence, where Anne Sophie Pic is following in the family's august culinary tradition. Fresh crabmeat is such a delicacy that Wells made the crab salad into a recipe that can stand alone. More Amazing Seafood Recipes
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Anchovy-Garlic Crisps
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Patricia Wells enjoys these salty crisps with a chilled glass of Rhone white, such as a Sablet blanc, or a good Provençal rosé.Plus: More Appetizer Recipes and Tips