Category Archives: 6. Poultry

Coq au vin

Posted on December 14, 2012 by Meg

The rooster is the French national bird, an unofficial symbol of Gallic pride, virility and, well, cockiness. Does this make coq au vin the French national dish? Not necessarily, although it’s certainly a contender. Coq au vin is most often … Continue reading →

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Tagine de poulet aux pruneaux et aux amandes

Posted on November 30, 2012 by Meg

The tagine is a Moroccan stew typically made with chicken or lamb cooked with dried fruit and nuts, or with olives, preserved lemon or really any vegetable combination — eggplant, carrots, tomatoes, potatoes. I think I can safely say that … Continue reading →

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Cailles rôties

Posted on November 20, 2012 by Meg

Perfect for one, two or a crowd, quail makes a fine dish both for holidays and every day. And the good news is that quail is far easier to find these days, both in France — where the birds are … 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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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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