Tag Archives: parmesan

Poulet au parmesan

Posted on February 23, 2024 by Meg

Making parmesan chicken, a family favorite, is simplicity itself. There are only two ingredients — the parmesan and the chicken (plus a little olive oil for pan-frying). Unlike other similar dishes where chicken is coated before frying, this lighter version … Continue reading →

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Poires au parmesan en salade

Posted on September 7, 2018 by Meg

Fruit became a major issue this summer down in Burgundy, where a great year for fruit of all kinds — cherries, plums, apples and pears — turned my garden into a paradise for fruit-loving wildlife of the alarming variety (more … Continue reading →

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Gratin d’aubergines

Posted on May 27, 2016 by Meg

It’s been a long rainy spring. We needed a hint of summer. The solution? Eggplant gratin with homemade tomato sauce, topped with bubbly cheese. This is a lighter version of a familiar dish, also known as eggplant parmesan, because the … Continue reading →

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Penne au safran, roquette et noix

Posted on July 10, 2015 by Meg

Is it alchemy? Is it art? Each of the four main ingredients in this knock-out dish — saffron, arugula, walnuts and parmesan — has so much personality that one could easily imagine it knocking out the other three. And yet, … Continue reading →

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Quiche aux épinards et pignons de pin

Posted on April 10, 2015 by Meg

There’s a Mediterranean flavor to this quiche with spinach, pine nuts and parmesan. Perfect for lunch, accompanied by a salad and a glass of rosé, it’s a fine dish as we head into the sunny days of spring. It can … Continue reading →

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Asperges au parmesan

Posted on April 4, 2014 by Meg

There are so many beautiful things to be done with asparagus in the springtime that sometimes it’s hard to choose. In a quiche? In an omelet? Wrapped in a crêpe with melted cheese? Served in solitary splendor as a first … Continue reading →

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Polenta au parmesan et romarin

Posted on October 4, 2013 by Meg

Crisp on the outside, moist and creamy on the inside, polenta is a perfect comfort food as cool autumn weather sets in. And the addition of parmesan and rosemary adds a bit of personality. I served it with duck breast … Continue reading →

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Purée de potiron au parmesan

Posted on February 26, 2013 by Meg

This is the longest and dreariest winter I can remember in my more than 30 years in Paris. Gray, gray, gray every day, and it keeps snowing at a time of year when the café tables have usually started to … Continue reading →

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