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Saltimbocca à la romaine
For the many years I’ve been making this Roman dish of veal and proscuitto rolled up tightly with garlic and fresh herbs, I’ve always assumed it took its name from the shape of the rolls when they’re sliced after cooking. … Continue reading
Posted in 7. Meat Dishes
Tagged jambon de pays, proscuitto, recipe, saltimbocca, veal, veau
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Grand aïoli
When hot weather strikes, no matter where I may be in France, my thoughts turn to Provence. I spent the summer there when I was 19, and fell deeply and irremediably in love with the place. The packed red earth, … Continue reading
Salade de tomates aux herbes
Now that tomatoes are coming into season, it’s the perfect time of year for serving them as a bright salad liberally sprinkled with fresh herbs. The result is a lovely starter or side dish to a summer meal. And one … Continue reading
Posted in 1. Starters
Tagged fresh herbs, recipe, salade de tomates, tomato salad, vegan
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Tarte aux groseilles et cassis
Here’s a treat for summer: a luscious tart made from berries that only come around at this time of year. Variations are many. My favorite version is with red and black currants, and I’m lucky enough to have a garden … Continue reading
Posted in Desserts
Tagged black currants, fruit tart, recipe, red currants, tarte aux groseilles
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Poulet au pastis
Take a trip to Provence with this intensely aromatic dish of chicken with tomatoes, fennel, thyme and especially garlic and pastis, the anise-flavored apéritif of southern France. Just the aromas emanating from the kitchen conjure up fields of lavendar and … Continue reading
Salade de pois chiches au cumin
Okay, all you naysayers. It’s really summer now. I’m in Burgundy, where my garden is abundant with beautiful fruit. The cherries are ripening, and there are plenty of raspberries and red currants. And black currants, too — cassis in French … Continue reading
Posted in 1. Starters
Tagged aneth, chick peas, cumin, dill, pois chiches, recipe, salad, vegan
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Courgettes sautées à l’ail
If you have a garden, raising zucchini is a challenge. Not in the sense that it’s hard to grow — no. Rather, how to use its abundance. The courgette season has not yet begun in northern France due to our … Continue reading
Cerises à l’eau de vie
It’s cherry season now, but it won’t last forever. Once you’ve eaten your fill, made jam and a cherry pie, what is to be done? You adore the flavor of this beautiful fleshy red fruit and can’t stand the thought … Continue reading
Posted in Et cetera
Tagged armagnac, cerises a l'eau de vie, cherries in brandy, cognac, grappa, preserving, recipe
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Rôti de canard au romarin
Duck is often viewed as a winter dish, but in France it is served all through the year — with figs or apples in the fall, preserved in its own fat (confit) in winter, with new turnips or cherries in … Continue reading
Soupe de concombre aux herbes
Here’s a summer soup that’s cool as a cucumber, with a little spice for heat and lots of fresh herbs. I chose parsley, cilantro and dill, but variations are endless. Try it with mint or basil, or both. You can … Continue reading
Posted in 2. Soups
Tagged cilantro, cold, cucumber soup, dill, parsley, recipe, soupe de concombre, yogurt
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