Fourneau Recipes

Pair this recipe with our fire roasted spatchcock chicken by using the embers from grilling the chicken to smoke these patatas bravas.

Vinegary hot-sauce and crispy, seared tofu are a match made in heaven. Marinating tofu in pickle juice over night makes for a tangy, juicy, block of soy!

This recipe will fill up two 10" skillets. Of course, we recommend the Fourneau cast iron skillet which has a polished cooking surface for superior release.

Our go-to weeknight paella recipe for a satisfying, beautiful and healthy meal.