Author Archives: Meg

Poulet aux coings

One day a colleague of mine at the International Herald Tribune arrived with a bagful of quinces and handed it over. ‘Do you know what to do with these?’ he asked. Thus began my adventure in cooking with quince, a … Continue reading

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Piste de moules à la sétoise

Mussels with garlic, hot pepper, olive oil and fresh herbs, served in small glasses at cocktail hour, is a specialty of the charming Mediterranean port of Sète. This is local cuisine at its finest — le piste de moules, as … Continue reading

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Salade aux grains, sauce sésame

When staying with friends in Provence this summer, I was served a mixed-grain salad that knocked my socks off. The star of this salad was petit épeautre, or einkorn wheat, a rustic grain with a nutty flavor that is grown … Continue reading

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

Pissaladière

This onion-anchovy-olive tart from the south of France looks remarkably like pizza. (And it’s name, pissaladière, would seem to be related to pizza, too. More on that later.) I had the good fortune on a recent trip to Provence to … Continue reading

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Gratin de blettes

Swiss chard makes a beautiful gratin that is as packed with nutrients as it is with flavor. I made the gratin this week on Bastille Day, on which I will say more later. My first question, as I was preparing … Continue reading

Posted in 8. Vegetables | Tagged , , , , , | 1 Comment

Mini cheesecakes au chèvre et cerises

It’s cherry season in France, so when guests came the other night I served mini cherry cheesecakes made with goat cheese. A surprise and a delight! A surprise because I invented the recipe. This is a rare event. Most of … Continue reading

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Rôti de veau aux petits légumes

Tender veal served cold with tarragon mayonnaise and seasonal veggies — for example, asparagus, green beans and fresh peas in early summer — makes a delightful supper that can be prepared in advance for easy serving. Or you can serve … Continue reading

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Salade vietnamienne aux vermicelles

One day many years ago a friend took me to a tiny Vietnamese restaurant here in Paris where we were served the best Vietnamese food I’ve ever had outside Vietnam. Our starter was a tangy salad of glass noodles, carrots, … Continue reading

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Gaspacho

Sumer is icumen in… Yes, summer’s on its way, and with it gazpacho season. This flavor-packed chilled soup, which arrived in France from Spain, has many variants — including in spelling and pronunciation. The standard ingredients are tomatoes, cucumber, green … Continue reading

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Orecchiette aux petits pois et jambon de pays

One of the pleasures of spring is fresh peas, and one of my favorite ways to serve them is in pasta with dry-cured ham and cream. The flavors marry delightfully, and the dish takes only moments to prepare. The only … Continue reading

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , | 3 Comments