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Aubergines au four
Planning a dinner party takes a certain amount of organization. You need to think about the menu, do the shopping, buy the wine, set the table and, of course, do the cooking. This all takes time — and when I … Continue reading
Posted in 8. Vegetables
Tagged aubergines, eggplant, recipe, roasted, spices, the dinner party, vegan
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Petits pois et haricots verts en salad
The use of flowers in French cuisine used to be a relative rarity, but these days it is less unusual — if you encounter a creative cook — to find nasturtiums in a salad or violets on a cocktail canapé. … Continue reading
Posted in 3. Salads
Tagged chive blossoms, chives, ciboulette, green beans, haricots verts, margaret dyer, peas, petits pois, recipe, salad, vegan
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Confiture aux fraises et pétales de roses
Can you imagine a more sensual tribute to spring than jam made of strawberries and rose petals? And the best thing about it is that you can open a jar in the deep midwinter and feel transported back to June. … Continue reading
Posted in Et cetera
Tagged fraises, jam, Lindy Sinclair, recipe, rose, roses, strawberry, vegan
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Poulet au miel et au thym
There’s something slightly wild about this chicken infused with honey, thyme and garlic. A smidgen of cumin adds a touch of the exotic. Just thinking about it sends me on a memory trip down to the Mediterranean, where thyme grows … Continue reading
Velouté de courgettes épicé
This zingy zucchini soup is a family favorite — healthy and incredibly easy to make. Okay, it’s not really zucchini season yet but were gearing up for summer here in Paris, especially on sunny days like today. And to be … Continue reading
Posted in 2. Soups
Tagged ann mah, courgettes, jonell galloway, liesl schillinger, recipe, soup, zucchini
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Crêpes aux fraises
I spent years looking for a good crepe recipe until my daughter finally presented me with one. She found it in a French children’s cookbook — and indeed, once you get the hang of it, preparing crepes is child’s play. … Continue reading
Tapenade
The very thought of this flavor-packed spread evokes gnarled olive groves and thyme growing wild by the side of the road in southern France, where tapenade originated. Ubiquitous in Provence, it is usually made with black olives, but green olives … Continue reading
Bar à l’aïoli
Sea bass, variously known in France as bar (in the north) and loup (in the south), is highly prized because of its delicate flavor and succulent flesh. It is often grilled with fennel stalks over grapevine cuttings during barbecue season. … Continue reading
Posted in 5. Fish and Shellfish
Tagged aioli, asparagus, carrots, garlic mayonnaise, green beans, new potatoes, recipe, sea bass
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Mousse aux groseilles
Ethereally light, delicately pink and pretty as a picture, this red currant mousse makes a lovely finish to a meal. And the beauty of it is not just that it brings to your table the first blush of summer days … Continue reading
