Author Archives: Meg

Coquilles saint-jacques au muscat

Posted on October 2, 2012 by Meg

Scallops sautéed to a glorious crispness, their hearts meltingly tender, with the pungency of garlic and thyme infusing a sauce of ethereal sweetness… That is what this recipe produces, and it takes no more than 10 minutes to prepare. Served … Continue reading →

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Pâté de foies de volaille au cassis

Posted on October 1, 2012 by Meg

First, the news. It is now possible to subscribe to this site. To receive daily email updates from The Everyday French Chef, just click the link on the upper right of this page. And now, the recipe. Although pâté is … Continue reading →

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Crumble aux myrtilles

Posted on September 28, 2012 by Meg

The crumble may have originated in Britain or Ireland or even America — nobody seems to know for sure — but the French have embraced it so wholeheartedly that it now pops up on menus of Parisian restaurants both humble … Continue reading →

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Poêlée de champignons des bois

Posted on September 27, 2012 by Meg

I learned this dish many years ago from a French friend who happened to be living in the Périgord region south of Limoges, an area that falls within the northern reaches of Dordogne. First we went out gathering mushrooms in … Continue reading →

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Spaghettis aux coques

Posted on September 25, 2012 by Meg

This is the French version of pasta alle vongole, the Italian dish that tastes so seductively of the sea. It is made with cockles, which are abundant along the shores of northern France and England, among other places. If they … Continue reading →

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Poulet rôti épicé

Posted on September 24, 2012 by Meg

The evening before I was to teach my first cooking class, I met two French friends for dinner at a Paris bistro. ‘What’s on your teaching menu for tomorrow?’ they asked, and when I replied, ‘Roast chicken,’ they burst out … Continue reading →

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Tarte aux quetsches

Posted on September 21, 2012 by Meg

Heralding autumn, the blue plums known as quetsches appear in French markets at this time of year. They are grown mainly in the eastern regions of Alsace and Lorraine, and appear to be related to what the British call damsons. … Continue reading →

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Ratatouille

Posted on September 20, 2012 by Meg

There must be as many ways of making ratatouille as there are chefs in France, for appreciation of this ultraflavorful vegetable stew spread north from Provence long ago. The best I ever had was at lunch at a two-star Michelin … Continue reading →

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Omelette à la sauge

Posted on September 19, 2012 by Meg

There is an art to omelet making. I learned it long ago at the Café Dewitt in Ithaca, New York, where I had a part-time job as a chef while working on my Masters thesis. The trick is to make … Continue reading →

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Magret de canard au cassis

Posted on September 18, 2012 by Meg

This recipe marries two of my favorite flavors — the wild, woodsy taste of black currants and the rich, warm taste of duck. Throw in a little garlic and thyme and you have an intensely satisfying dish for autumn, winter, … Continue reading →

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