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Omelette à la sauge
There is an art to omelet making. I learned it long ago at the Café Dewitt in Ithaca, New York, where I had a part-time job as a chef while working on my Masters thesis. The trick is to make … Continue reading
Magret de canard au cassis
This recipe marries two of my favorite flavors — the wild, woodsy taste of black currants and the rich, warm taste of duck. Throw in a little garlic and thyme and you have an intensely satisfying dish for autumn, winter, … Continue reading
Posted in 6. Poultry
Tagged black currant liqueur, canard, cassis, duck, magret, recipe
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Soupe au fenouil braisé
When summer fades toward autumn, the days grow shorter and the nights begin to nip, I often get a hankering for soup. And not just any soup — the warm, comforting kind, the kind with which to start an evening … Continue reading
Ricotta à la lavande et aux mirabelles
Guess what? Even everyday French chefs go out from time to time. Luckily for me there is a cluster of great little bistros in my neighborhood, and none I like better than Au Passage. The other night I had a … Continue reading
Posted in Desserts
Tagged lavande, lavender, mirabelles, plums, recipe, ricotta, shaun kelly
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Escalopes de veau à la crème, salade mâche-betterave
A friend from England is coming for lunch en route to his Eurostar home. He expects a good meal and you don’t want to disappoint him. But you’ve been working at your computer all morning and now he’s about to … Continue reading
Posted in 3. Salads, 7. Meat Dishes
Tagged beets, betterave, lamb's lettuce, mache, mushrooms, recipe, veal
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Salade de roquette, saucisses merguez
Let’s face it — the everyday French chef cannot concoct a major feast every day. There are school nights, work nights, nights when you’re planning a rendez-vous with your lover… Sometimes it’s just a matter of opening up the fridge … Continue reading
Jambon de pays aux figues, salade tomates-mozzarella-basilic
It’s been rather warm in Paris recently so when my friend Martine stopped by à l’improviste for dinner last night I opted for a couple of starters — proscuitto with fresh figs and tomatoes with mozzarella. Okay, purists might say … Continue reading
Moules au curry, gambas au pastis, rôti d’agneau aux deux haricots
An esteemed guest was coming to dinner last night — Alison Smale, executive editor of the International Herald Tribune, former colleague of mine when we were both reporters in Moscow in the 1980s, and dear friend. As it was Sunday, … Continue reading
Posted in 5. Fish and Shellfish, 7. Meat Dishes
Tagged gambas, haricots, moules, mussels, pastis, recipe, roast lamb, roti d'agneau, shrimp
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