Author Archives: Meg

Fondue savoyarde

What’s not to like about cheese fondue? Over here it evokes memories of ski vacations in the French Alps, where after a day on the slopes it is enjoyed in cozy chalets before a crackling wood fire. But of course … Continue reading

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Salade de haricots rouges aux noix

I first tasted this knock-your-socks-off red-bean-and-walnut salad in Moscow in 1984. Russia was still part of the Soviet Union, and young people from other parts of the empire still flocked to the capital to study or work. A friend introduced … Continue reading

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Daube de boeuf

The French tend to rave about daube de boeuf, a flavorful beef stew from Provence, without it being clear exactly why. Like Proust’s madeleine, this dish must evoke memories of childhood. And indeed, daube harks back to a simpler time, … Continue reading

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Chou-fleur sauce Mornay

Hello and happy new year! After all the celebrating, this light but satisying dish of cauliflower in a velvety cheese sauce will hopefully help you get 2020 off to a good start. Don’t be put off by the fancy name … Continue reading

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Galette des rois

One of the charming traditions of France is the annual gathering of friends and family in early January to share the cake known as galette des rois, or kings cake — frangipane-filled puff pastry with a dried bean or token … Continue reading

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Langouste beurre blanc Noilly

Lobster is a rare treat in Paris, largely because of the price. At my local farmers market the other day, they were selling small live lobsters for 30 euros a piece — far more than you would pay in other … Continue reading

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Soupe angevine

With Thanksgiving and the holiday season around the corner, here’s a crisp, citrus-flavored apéritif from the Loire Valley to add sparkle to the festivities. Soupe angevine, literally soup from the Anjou region, combines sparking white wine with lemon juice, sugar … Continue reading

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Tourte épinards féta

Tangy and delightfully crispy, the Mediterranean spinach-cheese pie known variously as spanakopita, borek or boureka is both fun and easy to make. In this version, cinnamon is added to the spinach-feta filling for a slightly exotic taste that seems to … Continue reading

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

Tarte aux figues

Pretty as a picture. That’s what my daughter said when this tart of fresh figs set on vanilla-flavored cream came out of the oven the other day. She posted a photo on Instagram and got, like, a jillion likes (so … Continue reading

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Pot au feu

As cool, rainy weather set in the other day, I had a hankering for pot au feu. Ran out for the ingredients, came home to look up my recipe on this site — and was astounded to find it wasn’t … Continue reading

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