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Monthly Archives: May 2013
Soupe à l’oseille
I’ve always loved sorrel, ever since first encountering it in France as a young woman. It’s fresh and lemony, a herald of spring, somewhere between an herb and a vegetable — the kind of plant women used to gather from … Continue reading
Dorade au four au pistou
The first question: What exactly is this fish? Dorade, sometimes written daurade in French, has many appelations in English, among them porgy and bream. From a cook’s point of view, it doesn’t much matter – as this recipe works well … Continue reading
Risotto aux asperges et petits pois
Yes, it’s spring. Don’t let anyone try to tell you otherwise, even if you happen to live in a part of the world where it’s been raining nonstop since October. Like Paris, and in fact quite a large swath of … Continue reading
Posted in 9. Pasta, Rice, Grains
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Salade verte à la française
I’ve been wanting to post this recipe for ages but put it off, daunted by what I expect could be the reaction of many. What’s so special about green salad, I hear you saying. Ah yes, mes amis, but this … Continue reading
Salade d’épinards aux fraises et pignons de pin
This is a salad I dreamt up the other day after meeting two cool French guys in a Paris café. It combines baby spinach, red onion, pine nuts and strawberries, dressed with a balsamic vinaigrette, for a light starter with … Continue reading
Posted in 3. Salads
Tagged balsamic, fraises, pignons de pin, pine nuts, recette, recipe, salade d'epinards, spinach salad, strawberries, vegan
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Porc grillé aux herbes de Provence
At last it’s barbecue season. The time of year when sunsplashed afternoons segue seamlessly into rosé-splashed evenings, when lighting the coals becomes a ritual that harks back to a previous era when families gathered around a fire to prepare their … Continue reading
Posted in 7. Meat Dishes
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Gateau aux noix avec fraises
The blush of red, the burst of sweetness: with strawberries in season, it’s tempting to make them part of every dessert. And why not? They add that little je-ne-sais-quoi to whatever you may be serving, for example a simple but … Continue reading