Author Archives: Meg

Pastilla

Posted on December 4, 2020 by Meg

Pastilla, a splendid savory pie, is worth a thought for a festive dinner as we gallop toward the holiday season. Crisp pastry encases chicken and almonds simmered to melt-in-your-mouth tenderness in exotic spices. The pie is sprinkled with powdered sugar … Continue reading →

Posted in 4a. Savory Tarts and Tartines | Tagged , , , , | 2 Comments

Filets de poisson sauce citronnée

Posted on November 20, 2020 by Meg

Paris bistros often serve fish in a lemony cream sauce that I’ve never seen served in a French home. Why not, one wonders? It proved remarkably easy to prepare when I tried it out in my kitchen the other day … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , | 4 Comments

Soufflé au potiron

Posted on November 6, 2020 by Meg

A pumpkin soufflé might be just the ticket this year for those of us who are under lockdown but still want to celebrate Thanksgiving. Here in Paris, where the lockdown is in effect until at least Dec. 1, a friend … Continue reading →

Posted in 4. Omelets, Soufflés, Quiche | 12 Comments

Ti punch, acras de morue

Posted on October 23, 2020 by Meg

Strong drink may be needed to get through the next couple of weeks, so here’s a rum cocktail from the French Antilles and crispy cod fritters to go with it. The cocktail, ti punch, is based on rhum agricole, a … Continue reading →

Posted in 1. Starters, Drinks | 1 Comment

Velouté de brocolis

Posted on October 9, 2020 by Meg

Some days you just need a nice bowl of soup. And the French take on broccoli soup is just right for easing body and soul given the climate of this turbulent autumn (and I’m not talking about the weather). The … Continue reading →

Posted in 2. Soups | 5 Comments

Poulet aux coings

Posted on September 25, 2020 by Meg

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 →

Posted in 6. Poultry | Leave a comment

Piste de moules à la sétoise

Posted on September 11, 2020 by Meg

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 →

Posted in 1. Starters | Tagged , , , , , , , , | 3 Comments

Salade aux grains, sauce sésame

Posted on August 28, 2020 by Meg

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

Posted on August 14, 2020 by Meg

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 →

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

Gratin de blettes

Posted on July 17, 2020 by Meg

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