Author Archives: Meg

Ratafia

I discovered the apéritif known as ratafia one summer when the former owners of my cottage in Burgundy paid me a visit. As they admired the changes I’d made inside, I asked them how they had used the grapes growing … Continue reading

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Carpaccio de thon au citron vert

I was inspired to make a carpaccio of tuna the other day after lunching in Montmartre at a place that served a fabulous version infused with Asian flavors. I didn’t think to ask for the recipe, so I had to … Continue reading

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Tarte chèvre-figues-romarin

Fresh figs marry beautifully with goat cheese and rosemary, so I decided to combine them in a savory tart. I came up with this plan after my downstairs neighbor brought me a bucketful of figs — lush, plump and ultra … Continue reading

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Soupe provençale au basilic

This zingy soup came about thanks to a visit I made to Provence last summer. While staying with friends in St-Rémy during a break between lockdowns, I came across an old cookbook of regional dishes and was intrigued to see … Continue reading

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Aubergines farcies aux noix

High summer is the time to make and enjoy this dish of roasted eggplant topped with a pungent walnut sauce. Traditionally served as a starter, it also makes a fine side dish or the star of a mezze spread. The … Continue reading

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Paupiettes de veau

Paupiettes de veau, a classic bistro dish, are veal scallops stuffed with a savory meat filling. They are rarely made from scratch in French homes as they can be bought already stuffed from the butcher — and merely need to … Continue reading

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Beignets de courgettes

These light and crispy zucchini fritters are a French adaptation of a dish I discovered on a Greek island. Flavored with mint, dill, oregano and grated onion, they make a delightful start to a meal and may also be served … Continue reading

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Salade thaïe au magret

This Thai duck salad with French accents is a dish my friends ask for time and again when they come over. It combines Thai flavors — lemongrass, cilantro, Asian fish sauce, lime juice and red pepper — with the supremely … Continue reading

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Crumble aux fraises

This is a very unusual crumble in that the strawberries are not baked but rather piled fresh into a glass and layered with crumble baked separately, whipped cream and homemade caramel sauce. The result is a light, fresh spring/summer dessert … Continue reading

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Omelette aux petits pois

A lovely way to serve an omelet in springtime is with freshly shelled peas, with a scattering of mint and scallions for an extra burst of flavor. You can add cheese, ham or bacon, baby spinach or arugula — anything … Continue reading

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