Category Archives: 9. Pasta, Rice, Grains

Fusilli aux brocolis et saucisses

Posted on September 13, 2024 by Meg

Pasta with broccoli, sausage, olive oil and red pepper flakes is a family favorite that I tend to make when cooler weather sets in — which has suddenly happened in Paris after a couple of warm months that went by … Continue reading →

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Risotto aux petits pois et à la menthe

Posted on March 8, 2024 by Meg

Longing for a hint of spring as the Paris winter drags on and on, I made a cheery pot of risotto with peas and fresh mint the other day. The inspiration for this dish was not my own. I first … Continue reading →

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Storzapretti

Posted on June 23, 2023 by Meg

Storzapretti are Corsican dumplings made with spinach or chard and cheese, topped with tomato sauce and more cheese, and baked until bubbly and golden. According to legend, a priest once found the dumplings so delicious that he stuffed himself to … Continue reading →

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Risotto aux épinards

Posted on January 20, 2023 by Meg

I discovered spinach risotto many years ago at a dinner party in Venice. Our host, a genial fellow named Giorgio, was chatting me up, so I followed him into the kitchen and watched as he chopped and sautéd and ladled … Continue reading →

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Fusilli aux courgettes

Posted on May 6, 2022 by Meg

A culinary delight on a recent trip to Italy was an innovative pairing of twisty pasta and zucchini. This dish — the creation of my friend Gisella, a superlative cook — is not as simple as it sounds. The zucchini … Continue reading →

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Risotto aux champignons sauvages

Posted on December 3, 2021 by Meg

This unusual wild mushroom risotto is the creation of John O’Shea, the brilliant young British chef who presides over the kitchen at JJ Beaumarchais, a restaurant downstairs from my apartment. It is unusual first because instead of rice it uses … Continue reading →

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Gnocchis à la sauge

Posted on April 2, 2021 by Meg

Fluffy gnocchi sautéd with fresh sage in melted butter is one of my go-to dishes when I need to get a quick meal on the table. The butter is browned ever so slightly, enhancing the lusty flavor of the sage, … Continue reading →

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Salade aux grains, sauce sésame

Posted on August 28, 2020 by Meg

When staying with friends in Provence this summer, I was served a mixed-grain salad that knocked my socks off. The star of this salad was petit épeautre, or einkorn wheat, a rustic grain with a nutty flavor that is grown … Continue reading →

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Orecchiette aux petits pois et jambon de pays

Posted on May 8, 2020 by Meg

One of the pleasures of spring is fresh peas, and one of my favorite ways to serve them is in pasta with dry-cured ham and cream. The flavors marry delightfully, and the dish takes only moments to prepare. The only … Continue reading →

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Rigatoni gorgonzola noix

Posted on May 3, 2019 by Meg

Gorgonzola and walnuts, rigatoni and cream, topped by arugula — a perfect dish for a rainy May in Paris. They say April is the cruelest month, but this is not the case in my city. After a couple weeks of … Continue reading →

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