Author Archives: Meg

Oeufs Bénédict

Posted on April 11, 2025 by Meg

Is there a truly French version of eggs Benedict, or is this dish — which has taken Paris by storm — just a copy of the American original? The basic recipe of poached eggs, Canadian bacon, English muffin and hollandaise … Continue reading →

Posted in 4. Omelets, Soufflés, Quiche | Tagged , , , , , , | Leave a comment

Bar rôti, tian pommes de terre-fenouil

Posted on March 28, 2025 by Meg

Sea bass and finocchio marry well. In this combo from Provence, fillets of roasted sea bass are served with a tian of potatoes, finocchio, garlic and fresh thyme. But what, you may ask, is a tian? Well, it’s two things. … Continue reading →

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

Moudardara

Posted on March 14, 2025 by Meg

This deeply flavorful, earthy dish of rice, lentils, caramelized onions and spices can be found at Lebanese market stalls and restaurants in Paris and is easy to make at home. The ingredients are cooked separately, spices are added and everything … Continue reading →

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

Velouté de champignons

Posted on February 28, 2025 by Meg

Let’s see off the winter with a bowl of creamy mushroom soup, a classic French recipe lightened in this version by using a mixture of cream and milk instead of pure cream. A dash of lemon juice adds tang, and … Continue reading →

Posted in 2. Soups | Tagged , , , , , | Leave a comment

Crumble aux pommes

Posted on February 14, 2025 by Meg

Le crumble is hardly a French invention, yet it has become wildly popular in this country, with apple crumble topping the list of favorites. So in honor of Valentine’s Day I’m offering you this delightful dessert — sweets to the … Continue reading →

Posted in Desserts | Tagged , , , , | Leave a comment

Moules gratinées en persillade

Posted on January 31, 2025 by Meg

Mussels filled with garlicky parsley butter and baked until bubbly and golden make a great start to a meal. They may be served with cocktails as a palate teaser (amuse-bouche) or as a first course at the table. By taking … Continue reading →

Posted in 1. Starters | Tagged , , , , , , , | Leave a comment

Coq au Riesling

Posted on January 17, 2025 by Meg

Coq au Riesling is chicken in a creamy mushroom sauce made with Riesling, a dry but slightly fruity wine from Alsace. While the dish was traditionally made with rooster (coq), chicken is now commonly used. For one thing, roosters are … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , , | 4 Comments

Grog au rhum

Posted on January 3, 2025 by Meg

When walking in Paris in winter, one is likely to encounter a café chalkboard proposing grog au rhum, the French version of a rum toddy. This ubiquitous drink is popular not only because of its alleged healing qualities – it … Continue reading →

Posted in Drinks | Tagged , , , , , , | Leave a comment

Coquilles Saint-Jacques au Champagne

Posted on December 20, 2024 by Meg

And so we end the year with an ultra French, ultra elegant starter of sea scallops in Champagne sauce to grace your table during the festive season. The scallops are sautéed in butter, deglazed with Champagne, bathed in a creamy, … Continue reading →

Posted in 1. Starters | Tagged , , , , , | 2 Comments

Cassoulet

Posted on December 6, 2024 by Meg

Cassoulet, one of France’s most popular dishes, is a specialty of the southwest Languedoc region. Dried white beans are simmered to tenderness, infused with garlic and baked in a slow oven with various meats — sausages, bacon, duck or goose … Continue reading →

Posted in 7. Meat Dishes | Tagged , , , , , , , , | 6 Comments