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The subtle flavors of lamb, barley, carrots and gentle spices combine to make a soup that is both satisfying and light, perfect for taking ..read more
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There’s a wildness to the combined flavors of figs, garlic and mint that I find absolutely irresistible when fresh figs appear in farmers ..read more
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I discovered this dish at a beachside restaurant near Sète in the south of France, and found it so delicious that I asked the chef for the ..read more
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This classic American salad has taken Paris by storm in recent years, although the French have a way of doing things slightly differently. ..read more
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We’ve got one week left of spring, time enough to get creative with one of my favorite seasonal fruits — rhubarb. Well, to be exact, it ..read more
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It’s lunchtime, a guest is coming, you’re in a rush. The omelette mixte is a classic of French cuisine that can be whipped up in just ..read more
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The origins of beef Stroganoff are murky but the consensus seems to be that a French chef had something to do with it. I therefore offer ..read more
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Gorgonzola and walnuts, rigatoni and cream, topped by arugula — a perfect dish for a rainy May in Paris. They say April is the cruelest ..read more
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This spring in Paris has seen a great profusion of white asparagus. It came onto the market in early March, ahead of the green variety, and ..read more
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A Russian friend was coming over for a cooking lesson. He wanted to learn to make easy dishes he could prepare ahead of time to serve when ..read more

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