Author Archives: Meg

Navarin d’agneau printanier

Posted on April 12, 2013 by Meg

Navarin, or lamb stew, derives from the French word for turnips — navets — which turn up (pun intended) in colorful bunches in outdoor markets every spring. Their appearance heralds not only the return at last of warm weather, but … Continue reading →

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Quiche au saumon fumé

Posted on April 9, 2013 by Meg

At cooking class the other day, the students wanted to make quiche. Fine. But which kind to propose? Quiche lorraine with cream and bacon felt too heavy for spring, never mind that it’s still raining in Paris. Ditto flamiche, the … Continue reading →

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Genoise au citron et pavot

Posted on April 5, 2013 by Meg

April in Paris… Snowflakes and gray skies… Nary a blossom is to be seen… Given the situation, the only solution the other day was to make a beautiful cake. It was Easter Sunday and I’d been invited to dinner. The … Continue reading →

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Soupe aux artichauts safranée

Posted on April 2, 2013 by Meg

I grow artichokes in my garden in Burgundy. This spring I’ll have to start over because a wild boar trampled my two artichoke plants last autumn. Which means I’ll be lucky if I get a single artichoke by September. Happily … Continue reading →

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Gigot d’agneau à la marocaine

Posted on March 29, 2013 by Meg

Just in time for Easter, here’s a recipe with a twist — a leg of lamb coated in spices that infuse the meat with a seductive Moroccan flavor. Add a little couscous on the side, and you will have an … Continue reading →

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Asperges braisées

Posted on March 26, 2013 by Meg

I think there’s something we can all agree on — the first taste of asparagus each year is one of the rites of spring. Not that spring has sprung in Paris quite yet, but the first green spears have just … Continue reading →

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Champignons à la crème et au cerfeuil

Posted on March 22, 2013 by Meg

My friend Nicole lives in the shadow of the Pompidou Art Center, right around the corner from a Paris bistro called Le Hangar. This trendy restaurant is sufficiently hidden away to retain a private feeling, even in the crowded Beaubourg … Continue reading →

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Soupe de moules au safran

Posted on March 19, 2013 by Meg

I never tasted mussels before arriving in Paris as a young woman. They just weren’t available far from the sea in the American Midwest, where I grew up. But even though Paris is about two hours by road from the … Continue reading →

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Tarte aux poires à la crème d’amandes

Posted on March 15, 2013 by Meg

Pear tart with almond cream is also known in France as tarte aux poires Bourdaloue. It takes its name from a former Paris pastry shop called Bourdaloue, named for the street on which it stood, the Rue Boudaloue in the … Continue reading →

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Julienne de champignons

Posted on March 12, 2013 by Meg

This dish of sliced mushrooms in a creamy, cheesy sauce is something I discovered while living in Moscow in the 1980s. In Russia, where it is known as zhulien, it is often served during intermission at theaters in little individual … Continue reading →

Posted in 8. Vegetables | 1 Comment