Author Archives: Meg

Pageot au four sauce citron vert

This is a fish story, the upshot of which is a dish of baked sea bream with a delicate lime-flavored sauce. It started two weeks ago when I went to the market and my fishmonger wasn’t there — he’d apparently … Continue reading

Posted in 5. Fish and Shellfish | Tagged , , , , | 1 Comment

Croque-monsieur rustique

If you’ve ever been to Paris, you will most likely have encountered a croque-monsieur, the classic French grilled sandwich of ham, cheese and a creamy sauce. No one makes them at home because they’re served on virtually every street corner, … Continue reading

Posted in 4a. Savory Tarts and Tartines | Tagged , , , , | 1 Comment

Salade à l’ail aux croutons

I like the challenge of going into the kitchen and creating a dish with whatever ingredients happen to be around. So the other day I made a zingy salad from a couple handfuls of lettuce leaves bathed in a garlicky … Continue reading

Posted in 3. Salads | Tagged , , , , , , | 2 Comments

Haricot de mouton

A couple years back I was served this intensely flavorful French dish of lamb and beans on a cold winter’s evening by an English friend who happens to be a superlative cook. Snow was drifting down outside her cottage as … Continue reading

Posted in 7. Meat Dishes | Tagged , , , | 3 Comments

Soupe de pois cassés

This is a French take on that cold-weather classic, split pea soup. A traditional dish in Alsace, where it is known as as erbsesupp, it has a smoky flavor, imparted by bacon, while a drizzle of cream lends a soothing … Continue reading

Posted in 2. Soups | Tagged , , , | 8 Comments

Terrine de poires au chocolat

This festive chocolate-pear dessert is the brainchild of the chef Rodolphe Paquin, who presides at the Paris bistro Le Repaire de Cartouche. A few years ago, M. Paquin gave me a book he’d written on the art of preparing terrines. … Continue reading

Posted in Desserts | Tagged , , , , , , | 6 Comments

Pastilla

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

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 , , , , , | 6 Comments

Soufflé au potiron

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

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