Category Archives: 8. Vegetables

Gratin d’aubergines

It’s been a long rainy spring. We needed a hint of summer. The solution? Eggplant gratin with homemade tomato sauce, topped with bubbly cheese. This is a lighter version of a familiar dish, also known as eggplant parmesan, because the … Continue reading

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Raclette

When winter comes to France, it’s time for raclette. This immensely popular dish of potatoes smothered in melted cheese, accompanied by cured meat and pickles, has come down from the Alps to become a favorite nationwide. It evokes memories of … Continue reading

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Tian de légumes d’été

The flavors of Provence combine in this dish to create a late summer medley of eggplant, zucchini and tomatoes, sprinkled with olive oil, garlic and thyme and baked to mouth-melting tenderness. But be careful! The aromas emanating from the kitchen … Continue reading

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Haricots verts à la française

I lived in Paris for many years before I figured out how to cook green beans the French way. They would arrive glistening on bistro plates in deep green, succulent piles. Whatever I tried — steaming the beans, boiling them, … Continue reading

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Légumes d’hiver rôtis

The succulent aroma of roasting root vegetables is so enticing that it may have you wanting to take them out of the oven too soon. But the key to this recipe is a long roasting process that leaves the veggies … Continue reading

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Céleri-rave aux noix sur lit de feuilles

Celeriac, although seen infrequently elsewhere, has long been a staple of French cuisine. When I first arrived in Paris, it appeared most regularly on the mixed veggie plate called assiette de crudités, grated and bathed in a mustardy remoulade sauce. … Continue reading

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Aubergines au four

Planning a dinner party takes a certain amount of organization. You need to think about the menu, do the shopping, buy the wine, set the table and, of course, do the cooking. This all takes time — and when I … Continue reading

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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

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Artichauts à la barigoule

Artichokes simmered lovingly with garlic and parsley — this dish is served throughout southeast France and Italy, and probably has been since Roman times. There are many variations, often with pancetta, breadcrumbs, tomatoes, onions, carrots or white wine. I prefer … Continue reading

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Gratin savoyard

I had a surprise this morning when I sat down to write this post. I thought today’s recipe for a festive potato dish was gratin dauphinois, but discovered that what I’ve been calling dauphinois all these years is actually gratin … Continue reading

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