Risotto aux épinards
The Everyday French Chef
by Meg
1w ago
I discovered spinach risotto many years ago at a dinner party in Venice. Our host, a genial fellow named Giorgio, was chatting me up, so I followed him into the kitchen and watched as he chopped and sautéd and ladled ..read more
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Choux farcis
The Everyday French Chef
by Meg
3w ago
The French love stuffed cabbage in winter. They serve it two ways — with meatballs rolled up in individual cabbage leaves and, impressively, as a reconstituted whole cabbage with the stuffing inserted between the leaves. This recipe, which uses the ..read more
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Crème de la crème, Part II
The Everyday French Chef
by Meg
1M ago
Winter’s here, bring on the comfort food! This is the second chapter of ‘Crème de la crème’, a seasonal feature marking the tenth anniversary of The Everyday French Chef. On the menu are my favorite winter recipes (not including holiday ..read more
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Burgers de canard
The Everyday French Chef
by Meg
2M ago
Duck has always been a big deal in France, culinarily speaking, and what with the popularity of a certain American import it was inevitable that the French would put their own twist on it and create the duck burger. Some ..read more
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Chou en purée
The Everyday French Chef
by Meg
2M ago
Many years ago, when making boeuf bourguinon for a party, I discovered a sophisticated side dish with laughably humble origins — cabbage purée. How I discovered it is a mystery. I thought it might have been via Patricia Wells, but ..read more
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Tourte poulet-champignons
The Everyday French Chef
by Meg
3M ago
This savory pie of chicken, mushrooms and leeks in a creamy sauce encased in puff pastry (pâte feuilletée) makes a lovely autumn dish for lunch or a light supper. Full disclosure: I don’t make the pastry myself, but instead use ..read more
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Salade parisienne
The Everyday French Chef
by Meg
3M ago
This salad is a Paris bistro classic — tender leaves bathed in a light mustard vinaigrette and topped with cubed ham and cheese, boiled potatoes and quartered eggs. Or with other ingredients. Green beans, tomatoes, mushrooms, croutons, you name it ..read more
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Oeufs brouillés à la truffe
The Everyday French Chef
by Meg
4M ago
For a supremely elegant brunch dish, you can’t do better than scrambled eggs with truffles. Wait! Did she say truffles? But yes, my friends. You may have heard that truffles cost as much per ounce as gold, but that turns ..read more
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Crème de la crème, Part I
The Everyday French Chef
by Meg
4M ago
This week marks the 10th anniversary of The Everyday French Chef. When I started the site, back in 2012, I could never have imagined that readers would check out my recipes more than a million times. Thank you!! I’d like ..read more
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Soupe glacée aux courgettes
The Everyday French Chef
by Meg
6M ago
What could be better when the temperature soars than a zingy cold soup? This one combines zucchini with tiny lentils, Indian flavorings and mint, and can be topped with coconut milk and/or any number of embellishments. The idea for it ..read more
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