Tag Archives: French

Rôti de boeuf

The French roast their beef astoundingly quickly. The first time I bought a roast in Paris — where it’s customary to ask the butcher about the cooking time — I nearly fell over when he said to preheat the oven … Continue reading

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Tarte fine aux poireaux et lardons

This fine-crust savory tart with leeks and bacon is what you might call French ‘pizza.’ It is a relative of the more commonly seen flammekueche from Alsace, in which bacon and finely sliced onions are placed on thin dough covered … Continue reading

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Jardinière de légumes printaniers

If I were a vegetable, I’d like to start my life in spring. The tenderest peas, the sweetest onions, the most darling little carrots and turnips emerge at this time of year. The markets in France are overflowing with beautiful … Continue reading

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Navarin d’agneau printanier

Navarin, or lamb stew, derives from the French word for turnips — navets — which turn up (pun intended) in colorful bunches in outdoor markets every spring. Their appearance heralds not only the return at last of warm weather, but … Continue reading

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Entrecôte béarnaise

This is not an everyday dish because it involves a sauce, béarnaise, that requires a little time and a bit of technique. The results, however, are spectacular. Choose a tender, flavorful cut of steak. Sirloin, rib-eye, Porterhouse, club and New … Continue reading

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Pots de crème au chocolat

Can you imagine that most of the world never heard of chocolate until the Renaissance in Europe? That’s when the conquistadors brought it back to Spain, having acquired it from the Aztecs. Cortés was among the first Westerners to observe … Continue reading

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Sauté de veau

Veal stewed gently in wine, infused with garlic, tomato and herbs, and served with a touch of cream — this supremely French invention is far from the stews of my childhood. I first tasted it in the 1970s at the … Continue reading

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