Category Archives: 1. Starters

Poireaux vinaigrette

Posted on January 12, 2024 by Meg

A classic French bistro dish that’s particularly pleasant in winter is leeks in vinaigrette sauce. It’s incredibly quick and easy to make at home, and there are many variations: with mustard vinaigrette, balsamic vinaigrette, lemon vinaigrette, topped with shallots or … Continue reading →

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Rouleaux de printemps

Posted on May 12, 2023 by Meg

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 →

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Hoummous au basilic

Posted on February 17, 2023 by Meg

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 →

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Radis au beurre

Posted on April 22, 2022 by Meg

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 →

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Aubergines farcies aux noix

Posted on August 13, 2021 by Meg

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 →

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Purée de haricots blancs

Posted on April 16, 2021 by Meg

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 →

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Ti punch, acras de morue

Posted on October 23, 2020 by Meg

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 →

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Piste de moules à la sétoise

Posted on September 11, 2020 by Meg

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 →

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Fondue savoyarde

Posted on February 14, 2020 by Meg

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 →

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Anchoïade

Posted on September 27, 2019 by Meg

‘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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