Tag Archives: walnuts

Salade vigneronne

Posted on November 5, 2021 by Meg

This is one of those French salads with an evocative name where the ingredients vary according to the whim of the chef. Salade vigneronne translates as ‘winemaker’s salad’, and in this version you’ll find tender leaves, walnuts, grapes and garlic … Continue reading →

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Aubergines farcies aux noix

Posted on August 13, 2021 by Meg

High summer is the time to make and enjoy this dish of roasted eggplant topped with a pungent walnut sauce. Traditionally served as a starter, it also makes a fine side dish or the star of a mezze spread. The … Continue reading →

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Salade de haricots rouges aux noix

Posted on January 31, 2020 by Meg

I first tasted this knock-your-socks-off red-bean-and-walnut salad in Moscow in 1984. Russia was still part of the Soviet Union, and young people from other parts of the empire still flocked to the capital to study or work. A friend introduced … Continue reading →

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Rigatoni gorgonzola noix

Posted on May 3, 2019 by Meg

Gorgonzola and walnuts, rigatoni and cream, topped by arugula — a perfect dish for a rainy May in Paris. They say April is the cruelest month, but this is not the case in my city. After a couple weeks of … Continue reading →

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

Penne au potiron et aux noix

Posted on November 16, 2018 by Meg

This dish gives an interesting twist to pumpkin that may be of interest as the holidays approach. Yes, I’m thinking Thanksgiving. The combination of pasta and pumpkin is popular in both France and Italy, and the walnuts add depth. This … Continue reading →

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Salade de betteraves aux noix

Posted on November 6, 2015 by Meg

Behold the humble beet. Part of our culinary heritage since the time of the ancient Greeks, it is an inexpensive, low-calorie and nutrition-packed food. These days it’s getting a makeover in Paris, where it is served in chic restaurants in … Continue reading →

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Penne au safran, roquette et noix

Posted on July 10, 2015 by Meg

Is it alchemy? Is it art? Each of the four main ingredients in this knock-out dish — saffron, arugula, walnuts and parmesan — has so much personality that one could easily imagine it knocking out the other three. And yet, … Continue reading →

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Céleri-rave aux noix sur lit de feuilles

Posted on December 5, 2014 by Meg

Celeriac, although seen infrequently elsewhere, has long been a staple of French cuisine. When I first arrived in Paris, it appeared most regularly on the mixed veggie plate called assiette de crudités, grated and bathed in a mustardy remoulade sauce. … Continue reading →

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Coquelet à la géorgienne

Posted on March 21, 2014 by Meg

Take a moment to consider the humble walnut. It is said to have health enhancing qualities, and even life extending properties, possibly because it contains antioxidants. Now let’s consider the Georgians and their beautiful, mountainous land on the shores of … Continue reading →

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Haricots verts aux noix en salade

Posted on August 16, 2013 by Meg

Fresh beans with walnuts, garlic and cilantro — if you have ever tasted this superb combination of flavors, you’ll probably always remember it. And you might even know that it’s one of the signature tastes of the former Soviet republic … Continue reading →

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