Author Archives: Meg

Assiette saumon macédoine

Posted on May 25, 2018 by Meg

I’ve been serving a medley of seasonal vegetables this spring — asparagus, young carrots, peas and red spring onion — and wanted to try it out in a salad version. So here it is, bathed in lemony homemade mayonnaise and … Continue reading →

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

Soupe pho au boeuf

Posted on May 11, 2018 by Meg

Pho, the remarkably fragrant, herb-topped Vietnamese beef and noodle soup,  is ubiquitous in Paris. I never considered preparing it at home until a recent day when my daughter asked me to make it for dinner. As one who enjoys a … Continue reading →

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

Omelette aux asperges et parmesan

Posted on April 27, 2018 by Meg

The French love affair with asparagus and eggs blooms every spring, when the spears — green, white or violet — are served bathed in luscious hollandaise sauce. This year I decided to try giving asparagus a starring role in an … Continue reading →

Posted in 4. Omelets, Soufflés, Quiche | 2 Comments

Petite friture

Posted on April 13, 2018 by Meg

This quintessential French dish evokes happy days at the seaside, where plates of small crispy fish are served up along with a chilled bottle of white or rosé. For me, petite friture inevitably makes me think of summer, which is … Continue reading →

Posted in 5. Fish and Shellfish | 2 Comments

Charlotte aux fraises

Posted on March 30, 2018 by Meg

There’s an easy way and a hard way to make the delectable French strawberry dessert known as charlotte aux fraises, as I learned when setting out to make one for this post. A charlotte is an unbaked cake of ladyfingers … Continue reading →

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

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 →

Posted in 8. Vegetables | Tagged , , , , | Leave a comment

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