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Category Archives: 1. Starters
Rouleaux de printemps
What better time than spring to make fresh spring rolls? In this Vietnamese-inspired recipe, a very thin rice-flour crepe is rolled up around lettuce, mint and the zesty filling of your choice: shrimp, chicken or mango, mixed with Asian flavorings, … Continue reading
Posted in 1. Starters
2 Comments
Hoummous au basilic
Basil hummus? Why not? I discovered this recipe thanks to my friend Yana, a Ukrainian artist who’s lived in Paris for the last 30 years. What she makes is idiosyncratic, often with an artist’s touch. Her anchovy dip is fantastic, … Continue reading
Posted in 1. Starters
Tagged basil, basilic, hoummous, hummus, recette, recipe, vegan
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Radis au beurre
A quintessentially French dish that comes into its own in springtime is radis au beurre, or radishes with butter and salt. This traditional bistro fare makes a great start to a meal. I often serve radis au beurre at cocktail … Continue reading
Aubergines farcies aux noix
High summer is the time to make and enjoy this dish of roasted eggplant topped with a pungent walnut sauce. Traditionally served as a starter, it also makes a fine side dish or the star of a mezze spread. The … Continue reading
Posted in 1. Starters
Tagged aubergines, eggplant, Georgian cuisine, noix, recette, recipe, vegan, walnuts
4 Comments
Purée de haricots blancs
The idea for this Mediterranean-style dip came my way the other day when a friend brought me a packet of beautiful dried white broad beans. I wanted to use them quickly, but they were so large that I feared they … Continue reading
Posted in 1. Starters
Tagged dip, dried beans, ful medames, Mediterranean cuisine, recette, recipe, vegan
2 Comments
Ti punch, acras de morue
Strong drink may be needed to get through the next couple of weeks, so here’s a rum cocktail from the French Antilles and crispy cod fritters to go with it. The cocktail, ti punch, is based on rhum agricole, a … Continue reading
Posted in 1. Starters, Drinks
1 Comment
Piste de moules à la sétoise
Mussels with garlic, hot pepper, olive oil and fresh herbs, served in small glasses at cocktail hour, is a specialty of the charming Mediterranean port of Sète. This is local cuisine at its finest — le piste de moules, as … Continue reading
Posted in 1. Starters
Tagged cocktail hour, garlic, mortar and pestle, mussels, pesto, piste de moules, recette, recipe, sete
3 Comments
Fondue savoyarde
What’s not to like about cheese fondue? Over here it evokes memories of ski vacations in the French Alps, where after a day on the slopes it is enjoyed in cozy chalets before a crackling wood fire. But of course … Continue reading
Anchoïade
‘Cauchemar en cuisine’ is a popular French TV show starring a celebrity chef: it translates as ‘Nightmare in the kitchen’, which pretty much defines the situation over here for the last couple of weeks. In a word (well, two), no … Continue reading
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Asperges blanches
This spring in Paris has seen a great profusion of white asparagus. It came onto the market in early March, ahead of the green variety, and at prices so tempting I couldn’t resist. This, plus a request from a Japanese … Continue reading
Posted in 1. Starters
Tagged asperges blanches, bistro cooking, recette, recipe, white asparagus
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