Tag Archives: recipe

Mousse aux fraises

Posted on March 14, 2014 by Meg

Who would have thought that something like strawberry mousse could spark a sex war? But that’s what happened the other day when, experimenting with this recipe, I took two versions of it to a friend’s place for a lunchtime dessert. … Continue reading →

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Artichauts à la barigoule

Posted on March 7, 2014 by Meg

Artichokes simmered lovingly with garlic and parsley — this dish is served throughout southeast France and Italy, and probably has been since Roman times. There are many variations, often with pancetta, breadcrumbs, tomatoes, onions, carrots or white wine. I prefer … Continue reading →

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Saumon à l’oseille

Posted on February 28, 2014 by Meg

At some point in the wee hours of this morning, Paris time, views of this culinary blog soared past 100,000. That’s not huge by web standards. Last year I met a fellow at a cookbook conference who told me his … Continue reading →

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Soupe aux betteraves à l’ukrainienne

Posted on February 21, 2014 by Meg

This is one of my favorite soups, a recipe I picked up after returning to Paris from a long posting in the USSR. But is it French? In a word, nyet. On the other hand, it’s ‘French style’ for a … Continue reading →

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Poires au vin et cassis

Posted on February 7, 2014 by Meg

Just in time for Valentine’s Day, my favorite winter dessert — pears gently poached in red wine with crème de cassis, rosemary, vanilla, black peppercorns, or other spices. It’s light, it’s bright, it’s meltingly tender. Like (we hope) like the … Continue reading →

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Gratin de tortiglioni aux lardons

Posted on January 31, 2014 by Meg

Picture this: A cold winter’s night, a cheery fire, a bottle of red, and a dish that comes to the table hot and bubbling and irresistibly aromatic. What is it? A gratin, of course — pasta and bacon bathed in … Continue reading →

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Soupe aux poireaux caramelisés

Posted on January 24, 2014 by Meg

Soup, glorious winter soup. The glory being that it’s so simple to make — two leeks, one potato, a little broth and that’s it. A peasant approach to a winter’s supper. And yet, and yet. What lifts this soup out … Continue reading →

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Blanquette de veau

Posted on January 17, 2014 by Meg

This most classic of French veal dishes got its name from it’s light-colored creamy sauce. The sauce is more or less white (blanc), and the dish could translate as ‘little white veal stew.’ Ah oui, mes amis, but let’s not … Continue reading →

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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 →

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Coulibiac

Posted on December 27, 2013 by Meg

Coulibiac — it’s a French dish, right? The first time I made this succulent layered fish pie was back in the 1970s, with a Julia Child recipe. But wait. It’s also Russian, isn’t it? They call it kulebiaka and fill … Continue reading →

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