Category Archives: 7. Meat Dishes

Côtelettes d’agneau au romarin

Posted on October 3, 2012 by Meg

Rosemary grows wild in the hills of southern France, the kind of hills where shepherds still accompany their sheep in a constant search for green pastures. Maybe this is why the flavors of rosemary and lamb marry so well. Whether … Continue reading →

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Escalopes de veau à la crème, salade mâche-betterave

Posted on September 13, 2012 by Meg

A friend from England is coming for lunch en route to his Eurostar home. He expects a good meal and you don’t want to disappoint him. But you’ve been working at your computer all morning and now he’s about to … Continue reading →

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Salade de roquette, saucisses merguez

Posted on September 12, 2012 by Meg

Let’s face it — the everyday French chef cannot concoct a major feast every day. There are school nights, work nights, nights when you’re planning a rendez-vous with your lover… Sometimes it’s just a matter of opening up the fridge … Continue reading →

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Moules au curry, gambas au pastis, rôti d’agneau aux deux haricots

Posted on September 10, 2012 by Meg

An esteemed guest was coming to dinner last night — Alison Smale, executive editor of the International Herald Tribune, former colleague of mine when we were both reporters in Moscow in the 1980s, and dear friend. As it was Sunday, … Continue reading →

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