Author Archives: Meg

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 →

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Entrecôte béarnaise

Posted on March 8, 2013 by Meg

This is not an everyday dish because it involves a sauce, béarnaise, that requires a little time and a bit of technique. The results, however, are spectacular. Choose a tender, flavorful cut of steak. Sirloin, rib-eye, Porterhouse, club and New … Continue reading →

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Poireaux sauce verte

Posted on March 5, 2013 by Meg

The leek is a handsome vegetable. The ancient Egyptians grew and enjoyed it, and so did the Romans — in fact, it was reputedly Nero’s favorite vegetable. The Welsh enjoy it so much that they made it their national emblem. … Continue reading →

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