Monthly Archives: January 2015

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

Posted in 8. Vegetables | Tagged , , , , , , | 3 Comments

Brandade de morue

How to reconcile brandade de morue, one of my favorite winter dishes, with the modern era? A sublimely satisfying purée of salt cod, garlic, olive oil, and milk or cream, with or without potatoes, it has traditionally involved 24-36 hours … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , | Leave a comment

Rôti de boeuf

The French roast their beef astoundingly quickly. The first time I bought a roast in Paris — where it’s customary to ask the butcher about the cooking time — I nearly fell over when he said to preheat the oven … Continue reading

Posted in 7. Meat Dishes | Tagged , , | 2 Comments

Crevettes mayonnaise

I first enjoyed a significant French seafood platter in a small seaside town in Normandy during a romantic weekend. The three-tiered tray came to our table brimming with oysters, clams, sea snails, shrimp and a crab set on ice, accompanied … Continue reading

Posted in 1. Starters | Tagged , , , , | 7 Comments

Potée auvergnate

Now that the festivities are behind us, it’s time to get back to simple everyday food. Like this hearty dish from the Auvergne region of central France. Known as potée — literally, a potful — it combines winter vegetables with … Continue reading

Posted in 2. Soups | Tagged , , , , , , | 2 Comments