Pain perdu
The Everyday French Chef
by Meg
1w ago
Forget maple syrup, bring on the powdered sugar. French toast, French style, is mainly served as a dessert or an afternoon snack. Known as pain perdu (‘lost bread’), it was a poor man’s dish until, according to lore, it was ..read more
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Aïgo boulido
The Everyday French Chef
by Meg
3w ago
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 ..read more
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Mousse de rhubarbe aux fraises
The Everyday French Chef
by Meg
1M ago
Springtime in Paris means rhubarb and strawberries, and they combine delightfully in this light, bright dessert. The mousse can be whipped up — literally — in just a few minutes. The rhubarb is softened with sugar, the strawberries are puréed ..read more
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Poêlée pois gourmands-petits pois-asperges
The Everyday French Chef
by Meg
1M ago
Snow peas, fresh peas, asparagus and chives star in this bright green medley of spring vegetables bathed in a French-Asian fusion sauce. With the sun making timid appearances and the chestnuts finally in blossom, it’s beginning to feel like spring ..read more
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Pita aux crevettes
The Everyday French Chef
by Meg
3M ago
This open-face pita sandwich with shrimp in curried mayo set on a bed of bacon and arugula and topped with fresh dill is an example of why I have often thought this site should be renamed ‘Meg Has Lunch’. Like ..read more
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Risotto aux petits pois et à la menthe
The Everyday French Chef
by Meg
3M ago
Longing for a hint of spring as the Paris winter drags on and on, I made a cheery pot of risotto with peas and fresh mint the other day. The inspiration for this dish was not my own. I first ..read more
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Poulet au parmesan
The Everyday French Chef
by Meg
4M ago
Making parmesan chicken, a family favorite, is simplicity itself. There are only two ingredients — the parmesan and the chicken (plus a little olive oil for pan-frying). Unlike other similar dishes where chicken is coated before frying, this lighter version ..read more
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Salade frisée aux lardons
The Everyday French Chef
by Meg
4M ago
This salad of curly endive with bacon is a French bistro classic and it’s one of my favorites. I often serve it to friends at dinner parties, usually followed by another bistro dish, for example boeuf bourguignon or Provençal chicken ..read more
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Saumon rôti aux lentilles épicées
The Everyday French Chef
by Meg
5M ago
Roasted salmon on a bed of spicy lentils is a dish that delivers the comfort we crave in winter without too much heft. Here, the dish is paired with spinach for a combination that’s as pleasing to the eye as ..read more
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Poireaux vinaigrette
The Everyday French Chef
by Meg
5M ago
A classic French bistro dish that’s particularly pleasant in winter is leeks in vinaigrette sauce. It’s incredibly quick and easy to make at home, and there are many variations: with mustard vinaigrette, balsamic vinaigrette, lemon vinaigrette, topped with shallots or ..read more
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