Tag Archives: recipe

Pommes de terre sarladaises

There are four key ingredients in these melt-in-the-mouth, intensely garlicky, skillet-fried potatoes from southwest France — the potatoes, the garlic, parsley and duck or goose fat. As duck fat may not be available to all readers, my question was, how … Continue reading

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Salade d’herbes aux noisettes

I wanted to make an autumnal salad with hazelnuts and fresh herbs. This, I thought, would be a simple matter. Mais non, mes amis. I made the mistake of starting with hazelnuts still in their peels. Figured it would easy … Continue reading

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Eglefin au four sauce tartare

One of the simplest weeknight dinners I know is baked fish, in this case fillets of haddock with homemade tartar sauce, French style. The fish is dusted with salt, pepper and a little cumin — no flour is involved — … Continue reading

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Tarte roquefort-poires

A savory tart made with pears and Roquefort cheese can be a lovely start to a meal, and with pears now in season this is a perfect time to try it. The tart is best if you make the crust … Continue reading

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Confiture de figues

I first discovered fig jam many summers ago when I spent a few weeks at a country house in the Cévennes region of southern France. The place was idyllic, lush with fruit both cultivated and wild. We picked the figs … Continue reading

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Minestrone à la française

You don’t need to live along the French-Italian Mediterranean rim to enjoy a summer vegetable soup topped with parmesan and fresh basil. This version omits the beans and pasta but is otherwise rather similar to both Italy’s minestrone and Provence’s … Continue reading

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Pêches au vin au romarin

A bowl of sliced peaches poached in rosé wine with rosemary makes a light and refreshing dessert for hot summer evenings. You can serve the peaches on their own, as I prefer, or take a page from my daughter’s book … Continue reading

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Boulettes de poulet colombo

Colombo, a spice mix widely used in the French Caribbean, gives its name to this dish of spicy chicken balls in a coconut-curry sauce. The dish is generally served over rice to temper its heat. Start off the meal with … Continue reading

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Crème de la crème, Part IV

This post featuring favorite summer dishes wraps up my 10th anniversary series on the best of The Everyday French Chef. And I have to say that, given the bounty of the season, it was hard to choose one special dish … Continue reading

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Storzapretti

Storzapretti are Corsican dumplings made with spinach or chard and cheese, topped with tomato sauce and more cheese, and baked until bubbly and golden. According to legend, a priest once found the dumplings so delicious that he stuffed himself to … Continue reading

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , , | 4 Comments