Posts Tagged ‘recipe of the month’

French Recipes: Couscous with Chorizo and Fennel

France is a cultural melting pot that you can experience firsthand by simply looking at the people and architecture in Paris. You can also taste the ethnic infusion in many French recipes. It may come as a surprise to […]

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French Fig Tart

Being from Montpellier, coming to Paris always leaves me a bit confused. This is the type of city that you love and hate….

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French recipes: ingredients for a caramelized onion and leek tart

French Recipes: Caramelized Onion and Leek Tart

The French are culinary masters at both the sweet and savory. Sometimes French recipes can even blur the lines of each with the amount of butter used. Take crêpes, for instance. Whenever I can manage to […]

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French Recipes: Croziflette

Croziflette is among the traditional French recipes from the mountainous Savoy region of France, a hearty alpine indulgence that is a favorite in the long winter months. Croziflette is a twist on the […]

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Spread rillettes de saumon on a baguette slice

French Recipes: Rillettes de Saumon

After eating generous quantities of winter warmers such as foie gras and cheese-heavy French cuisine, it’s time to try some lighter French dishes, and rillettes de saumon is just the thing. Traditional rillettes recipes […]

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Magret de Canard au Miel (Seared Duck Breast with Honey)

In France it seems that there are few culinary trends as divisive as sucré-salé (mixing sweet and savory ingredients […]

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Mont d'Or chaud 3

Mont d’Or Chaud

The French know how to add an elegant touch to everything, and melted French cheese is no exception! Mont d’Or chaud is less well known outside the country than its cheesy Alpine relatives, such as […]

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Recipe of the Month: Pain d’Epices

French pain d’épices often gets mistranslated into English as gingerbread, but beyond both being heavily spiced, sweet quick breads, the two cakes bear little resemblance to one another. While the flavor of American gingerbread is […]

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Pommes duchesse

Pommes Duchesse

Pommes duchesse is not something you’ll find on the menu at many Paris restaurants anymore. That is a shame, because while this dish of puréed potato mixed with egg, then piped and baked to a golden […]

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Herbs for warm goat cheese and smoked duck canapés

Warm Goat Cheese and Smoked Duck Canapés

With spring in the air, windows have been thrown wide open and partygoers are spilling out on balconies all over Paris, and you need something light and easy for the spontaneous get-together. With only a small amount of preparation involved in this little canapé, it’s the perfect French appetizer, which means you’ll be able to join your guests on the balcony in no time!

Smoked duck breast (magret de canard fumé) is a highlight of salads throughout France in the warmer months of the year, and just a few morsels of this smoky delight are enough to give a luxurious touch to any dish. Sliced paper thin, with a delicate, woody flavor, smoked duck breast goes remarkably well with a variety of ingredients, making it an ideal choice for including in your canapé menu for l’heure de l’apéro, when dinner guests arrive and glasses of wine and plates of canapés are passed around.

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Quiche crust

Asparagus and Bacon Quiche

The traditional French quiche is a rustic dish, eaten year-round in most regions of France. It’s a particular favorite in French bistros across Paris, where a generous wedge is accompanied by a green salad and a glass of red wine, and almost every local bakery will have several types available as part of the typical lunch offerings. But there is something so comforting about making this buttery, crumbly delight at home, piping hot and fresh from the oven, whether it’s for brunch on the terrace with the family or for last-minute dinner guests.

There are as many ways to put a quiche together as there are months in the year. It can be made with or without a crust. It can fill a large dish or be prepared in individual servings. It can be flat and creamy, or made mountainously airy with beaten egg whites. Every single one of these variations and more can be found in bistros and bakeries across Paris.

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Ingredients for monkfish and salmon brochettes with tarragon beurre blanc

Monkfish and Salmon Brochettes with Tarragon Beurre Blanc

A quick flip through any cookbook written about French cuisine will reveal generously detailed chapters dedicated to the […]

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Petits Farcis with Red Pepper Coulis

Petits farcis—stuffed summer vegetables—are a classic Provençal dish, although variations exist in many forms all around the Mediterranean.

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Tartare de saumon

Tartare de Saumon with Piment d’Espelette

Tartare de saumon (salmon tartare) is a great example of a modern classic that features regularly on the menu of Paris bistros.

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Caviar d'aubergines is the perfect dish for a picnic in Paris

Caviar d’Aubergines

Undoubtedly, summer is the reigning season for a picnic in Paris. Most of the time, Parisians will stop by their neighborhood traiteur to pick up deli favorites, such as salads, pâtés and dips. One of the most popular of these is caviar d’aubergines, a thick purée of roasted eggplant, so named because it just might be as delicious as the storied fish eggs. Oh, and its color may resemble the lightest and finest caviars, if you squint just right.

Summer is also high season for eggplant. Roasting it yields a surprisingly rich flavor, with just a touch of smoke from the slightly charred skin. Cooking it on the grill increases the smokiness and is a great option on days too hot for the oven. Or if you happen to like […]

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