Tag Archives: rosemary

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 →

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Brochettes d’agneau au romarin

Posted on August 21, 2015 by Meg

Hot summer evenings are the perfect time for outdoor grilling. But what if you don’t have access to a barbecue? Marooned in Paris for most of the summer, I decided to investigate. The solution: lamb kebabs on wooden skewers, marinated … 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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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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Rôti de canard au romarin

Posted on June 28, 2013 by Meg

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 →

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Pommes de terre au romarin

Posted on October 24, 2012 by Meg

Potatoes roasted with rosemary and olive oil — nothing so melt-in-the-mouth delicious could be as simple to make. Preparation time is five minutes or less, although you do need to be around for the next hour or so while your … Continue reading →

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Côtelettes d’agneau au romarin

Posted on October 3, 2012 by Meg

Rosemary grows wild in the hills of southern France, the kind of hills where shepherds still accompany their sheep in a constant search for green pastures. Maybe this is why the flavors of rosemary and lamb marry so well. Whether … Continue reading →

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