Author Archives: Meg

Epaule d’agneau rôti à l’ail

Posted on March 16, 2018 by Meg

Roast shoulder of lamb makes a fine centerpiece at Easter, Passover or any time of the year. In this recipe, the meat is surrounded by whole cloves of garlic, which soften while roasting into a sweet, succulent paste. The garlic … Continue reading →

Posted in 7. Meat Dishes | Leave a comment

Avocat au saumon fumé

Posted on March 2, 2018 by Meg

Here’s a fresh take on avocat vinaigrette, a popular starter on bistro menus when I arrived in Paris 40 years ago. In the original, avocado halves were filled with a thick, mustardy sauce. This version is both lighter and prettier, … Continue reading →

Posted in 1. Starters | Tagged , , , , , | 7 Comments

Poireaux au gratin

Posted on February 16, 2018 by Meg

Leek gratin is traditionally made with Reblochon, a pungent cheese from the French Alps, but it has been snowing in Paris. The snow brought the city to a standstill, and by the time it stopped the stores were empty. No … Continue reading →

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Risotto de langouste

Posted on February 2, 2018 by Meg

The lobster known as le homard — the one with alarming claws — is hugely expensive in Paris, and so is its kinder, gentler cousin, la langouste (no pinchers). But this winter frozen langouste tails began appearing at a reasonable … Continue reading →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , | 1 Comment

Velouté de butternut

Posted on January 19, 2018 by Meg

Butternut soup is suddenly the rage in Paris. Walk down any street and you will see it listed on menu-of-the-day chalkboards outside bistros. This is all the more surprising given that butternut squash was virtually unknown in France until a … Continue reading →

Posted in 2. Soups | Tagged , , , , , | 1 Comment

Parmentier de canard

Posted on January 5, 2018 by Meg

Here’s a cold-weather dish that is both sophisticated and supremely French. Duck parmentier — shredded duck confit topped by puréed potatoes — has turned up on Paris bistro menus recently and I was lucky enough to be served this version … Continue reading →

Posted in 6. Poultry | Tagged , , , , , | 10 Comments

Butterbredel

Posted on December 8, 2017 by Meg

I had a surprise recently when a friend from Alsace presented me with a recipe for butterbredel, small butter cookies in festive shapes that are traditionally served over the holidays. They’re not just pretty but incredibly easy to make. And … Continue reading →

Posted in Desserts | Tagged , , , , , , | 2 Comments

Plateau de fruits de mer

Posted on November 24, 2017 by Meg

Sharing a shellfish platter in fond company is one of the great pleasures of life in France, particularly if you happen to be enjoying it by the sea. Add a bottle of crisp white and the sound of waves breaking … Continue reading →

Posted in 5. Fish and Shellfish | Tagged , , , , , , , , , | 2 Comments

Boulgour aux oignons rouges

Posted on November 10, 2017 by Meg

A guest was coming to dinner, a friend from the literary world. I didn’t want to have to spend a lot of time in the kitchen while he was here, yet wanted to produce a satisfying, palate-pleasing meal. What to … Continue reading →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , | Leave a comment

Quiche lorraine

Posted on October 27, 2017 by Meg

You can find quiche lorraine in virtually any bakery or deli in France, but it is even better when made at home. The rich filling of eggs, milk cream, bacon and cheese fluffs up in the oven to marry delightfully … Continue reading →

Posted in 4a. Savory Tarts and Tartines | Tagged , , | 6 Comments