Meg Bortin on Muck Rack

Meg Bortin

International senior editor — The New York Times
As seen in: The New York Times

The modern cook’s guide to producing fabulous French cuisine without spending hours in the kitchen.

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As the cold weather sets in, you might like this French version of comfort food: Parmentier de canard, or duck confit topped with puréed potatoes.
Just in time for the holidays: small butter cookies from Alsace, aka butterbredel.
Nutty-flavored bulghur is enhanced by red onion and mint for a flavorful side dish. Plus, in time for Thanksgiving, sweet potato purée.
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