Author Archives: Meg

Linzertorte

Linzertorte is one of my favorite desserts, and when better to serve it than over the holidays? This classic cake, which takes its name from the Austrian town of Linz, is now enjoyed worldwide. The nutty shortbread-style pastry is filled … Continue reading

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Oie rôtie de Noël

Roast goose was a traditional Christmas dish in France for many years, probably for centuries, but it is rather rare on holiday tables these days, having ceded its place to turkey, capon or duck. Nonetheless, roast goose is delicious. This … Continue reading

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Salade mâche-endives

This is a versatile salad featuring two types of greens that come into their own in late autumn and winter: mâche (aka lamb’s lettuce) and Belgian endive. Mustardy vinaigrette sauce and plenty of garlic turn the leaves into a zesty … Continue reading

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Penne au potiron et aux noix

This dish gives an interesting twist to pumpkin that may be of interest as the holidays approach. Yes, I’m thinking Thanksgiving. The combination of pasta and pumpkin is popular in both France and Italy, and the walnuts add depth. This … Continue reading

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Veau braisé aux épices

My friend Vera, a superlative cook, served this spicy slow-cooked veal dish on the occasion of her husband’s birthday last year. It was summer, and the birthday dinner was in the garden of their country house in Provence. There were … Continue reading

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Pommes au four

One of the delights of autumn is the baked apple — pomme au four in French. Served with cream or without, it’s a classic dessert that’s both healthy and easy to make. But is it so totally basic that it … Continue reading

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Lentilles épicées aux oignons

The humble lentil comes into its own in this simple, earthy dish flavored with gently sautéd onions, ground spices and fresh herbs. Lentils prepared in this way can be served as a flavor-packed side dish with meat, poultry or fish, … Continue reading

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Tartare de thon sur riz noir

Fusion is hot in Paris at the moment, with Asian, African and Latin American-inspired dishes popping up on menus created by French chefs at trendy bistros. And among the popular dishes, raw fish — served as tataki, ceviche or simply … Continue reading

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Poires au parmesan en salade

Fruit became a major issue this summer down in Burgundy, where a great year for fruit of all kinds — cherries, plums, apples and pears — turned my garden into a paradise for fruit-loving wildlife of the alarming variety (more … Continue reading

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Assiette de fromages

Cheese stands as a course of its own in France — and why not, in a country with more than 400 varieties to choose from? It is usually presented between the main course and fruit or dessert, with the number … Continue reading

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