Tag Archives: thyme

Poulet grillé aux herbes

Posted on July 25, 2025 by Meg

Grilled chicken with rosemary and thyme is one of the delights of the summer season, particularly if you have access to a barbecue — but even if you don’t, as I experienced once again last weekend while staying at a … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , | Leave a comment

Tapenade verte

Posted on July 11, 2025 by Meg

The green olive spread from Provence known as tapenade verte is delightful at cocktail hour on warm summer evenings. Like its cousin, tapenade noire, it is usually served on toast, accompanied by a chilled dry rosé or white from the … Continue reading →

Posted in 1. Starters | Tagged , , , , , , , | Leave a comment

Aïgo boulido

Posted on May 24, 2024 by Meg

French garlic soup from Provence is called aïgo boulido, which translates amusingly as ‘boiled water’. Well, you can believe me — it’s a lot tastier than hot water. The garlic is boiled until soft, allowed to steep with fresh sage, … Continue reading →

Posted in 2. Soups | Tagged , , , , , , , | 2 Comments

Risotto au potiron et au thym

Posted on November 11, 2016 by Meg

A couple weeks ago, on a bright October day, I made this dish for a friend who was coming to dinner. I’d had pumpkin risotto at lunch that week at Merci, a café with creative cuisine across the street from … Continue reading →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , , | 5 Comments

Poulet au miel et au thym

Posted on June 6, 2014 by Meg

There’s something slightly wild about this chicken infused with honey, thyme and garlic. A smidgen of cumin adds a touch of the exotic. Just thinking about it sends me on a memory trip down to the Mediterranean, where thyme grows … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , | 1 Comment

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 →

Posted in 9. Pasta, Rice, Grains | Tagged , , , , , , | 2 Comments

Suprêmes de pintade au miel et au thym

Posted on April 26, 2013 by Meg

The guinea fowl is a pretty bird, known as pintade in French because of its polka-dot plumage, which looks like it could have been painted by a pointillist like Seurat (pintade deriving from the Portuguese pintado, meaning painted). The guinea … Continue reading →

Posted in 6. Poultry | Tagged , , , , , , , , | Leave a comment