Author Archives: Meg

Risotto aux petits pois et à la menthe

Longing for a hint of spring as the Paris winter drags on and on, I made a cheery pot of risotto with peas and fresh mint the other day. The inspiration for this dish was not my own. I first … Continue reading

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Poulet au parmesan

Making parmesan chicken, a family favorite, is simplicity itself. There are only two ingredients — the parmesan and the chicken (plus a little olive oil for pan-frying). Unlike other similar dishes where chicken is coated before frying, this lighter version … Continue reading

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Salade frisée aux lardons

This salad of curly endive with bacon is a French bistro classic and it’s one of my favorites. I often serve it to friends at dinner parties, usually followed by another bistro dish, for example boeuf bourguignon or Provençal chicken … Continue reading

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Saumon rôti aux lentilles épicées

Roasted salmon on a bed of spicy lentils is a dish that delivers the comfort we crave in winter without too much heft. Here, the dish is paired with spinach for a combination that’s as pleasing to the eye as … Continue reading

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Poireaux vinaigrette

A classic French bistro dish that’s particularly pleasant in winter is leeks in vinaigrette sauce. It’s incredibly quick and easy to make at home, and there are many variations: with mustard vinaigrette, balsamic vinaigrette, lemon vinaigrette, topped with shallots or … Continue reading

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Pancakes ‘Syrniki’ au fromage blanc

The recipe for these fluffy little pancakes came to me via my Grandma Anne, whose family hailed from a small Jewish village in Ukraine. She called them ‘cottage cheese pancakes’, which always baffled me since cottage cheese has curds and … Continue reading

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Biscuits de Noël aux amandes

Who invented butter-almond crescents, the sugar-dusted confections served at Christmas time in many parts of the world? Some say the cookies were invented by a Viennese baker who adopted the shape of the Ottoman flag’s crescent moon to celebrate victory … Continue reading

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Soupe patates douces-poireaux

A nice warm bowl of silky-smooth soup of sweet potato and leek with coconut milk, lime juice and spices might be just what the doctor ordered as we head into December. I came up with this one when a glitch … Continue reading

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Plov d’agneau

Plov is a rich and spicy rice dish from Central Asia that is traditionally made with lamb, although other meats are sometimes used. The lamb is browned with carrots and onions before being simmered with cumin seeds, paprika and turmeric … Continue reading

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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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