Tag Archives: rosemary

Pêches au vin au romarin

A bowl of sliced peaches poached in rosé wine with rosemary makes a light and refreshing dessert for hot summer evenings. You can serve the peaches on their own, as I prefer, or take a page from my daughter’s book … Continue reading

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Tarte chèvre-figues-romarin

Fresh figs marry beautifully with goat cheese and rosemary, so I decided to combine them in a savory tart. I came up with this plan after my downstairs neighbor brought me a bucketful of figs — lush, plump and ultra … Continue reading

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Travers de porc au miel

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

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

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

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

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

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

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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