Monthly Archives: April 2014

Tarte fine aux poireaux et lardons

This fine-crust savory tart with leeks and bacon is what you might call French ‘pizza.’ It is a relative of the more commonly seen flammekueche from Alsace, in which bacon and finely sliced onions are placed on thin dough covered … Continue reading

Posted in 4a. Savory Tarts and Tartines | Tagged , , , , , , , | Leave a comment

Jardinière de légumes printaniers

If I were a vegetable, I’d like to start my life in spring. The tenderest peas, the sweetest onions, the most darling little carrots and turnips emerge at this time of year. The markets in France are overflowing with beautiful … Continue reading

Posted in 8. Vegetables | Tagged , , , , , , | Leave a comment

Entrecôte bordelaise

If you are from the Bordeaux region you probably know the difference, but if you’re from anywhere else, you may not: entrecôte bordelaise, one of France’s great steak dishes, is served without a wine sauce. The steak is grilled over … Continue reading

Posted in 7. Meat Dishes | Tagged , , , , , | Leave a comment

Asperges au parmesan

There are so many beautiful things to be done with asparagus in the springtime that sometimes it’s hard to choose. In a quiche? In an omelet? Wrapped in a crêpe with melted cheese? Served in solitary splendor as a first … Continue reading

Posted in 1. Starters | Tagged , , , | Leave a comment