Tag Archives: honey

Travers de porc au miel

Posted on October 30, 2015 by Meg

Barbecued ribs in France? When I first arrived in Paris, I spent a long time with The Joy of Cooking trying to create American-style barbecue sauce from scratch. It wasn’t easy. Just tracking down the Worcestershire sauce could take an … Continue reading →

Posted in 7. Meat Dishes | Tagged , , , , , , | 1 Comment

Fromage blanc aux pistaches et miel

Posted on April 3, 2015 by Meg

I first discovered this light dessert at Yard, the erstwhile restaurant of Shaun Kelly, one of my favorite Parisian chefs. Crushed roasted pistachios and honey marry marvelously atop a bowl of fromage blanc, the fresh and creamy cheese that is … Continue reading →

Posted in Desserts | Tagged , , , , , , | Leave a comment

Tagine de veau aux petits pois et citron

Posted on March 27, 2015 by Meg

This Moroccan dish is unusual in that it uses fresh lemons, which marry perfectly with veal and first-of-the-season peas to create a zingy blend of flavors. The tartness of the lemon juice is softened by honey and cilantro, and the … Continue reading →

Posted in 7. Meat Dishes | Tagged , , , , , , , , , , | Leave a comment

Poulet au miel et au thym

Posted on June 6, 2014 by Meg

There’s something slightly wild about this chicken infused with honey, thyme and garlic. A smidgen of cumin adds a touch of the exotic. Just thinking about it sends me on a memory trip down to the Mediterranean, where thyme grows … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , | 1 Comment

Salade de chèvre chaud au miel

Posted on January 10, 2014 by Meg

There’s something wild about the flavors in this salad — goat cheese warmed to melting, a sprinkling of herbs from Provence, honey, olive oil, mixed greens and mint. For me it conjures up the warm days of summer, even in … Continue reading →

Posted in 3. Salads | Tagged , , , , , , | Leave a comment

Suprêmes de pintade au miel et au thym

Posted on April 26, 2013 by Meg

The guinea fowl is a pretty bird, known as pintade in French because of its polka-dot plumage, which looks like it could have been painted by a pointillist like Seurat (pintade deriving from the Portuguese pintado, meaning painted). The guinea … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , , | Leave a comment

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 →

Posted in 6. Poultry | Tagged , , , , , , , , | Leave a comment