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Monthly Archive: February 2006

Red Trout and Vegetable Peels with Garlic Cream — Pelures de légumes, truite rosée et sa crème d’ail

Feb. 28, 2006 12

Red Trout and Vegetable Peels with Garlic Cream

Spinach Soup — Soupe aux épinards

Feb. 27, 2006 19

Chocolaterie Schoc de Greytown dans le Wairarapa- Schoc Chocolaterie in Greytown, Wairarapa

Feb. 26, 2006 12

Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille

Feb. 25, 2006 23

Ratatouille Tatin Tartlets

A New 4x 8 Meme

Feb. 24, 2006 13

Beautiful New Zealand, Marinade for Fish BBQ — Magnifique Nouvelle Zélande, marinade pour poisson au BBQ

Feb. 23, 2006 22

Crab Avocado and Lime Sauce — Duo de crabe avocat au citron vert

Feb. 3, 2006 29

Crab Avocado and Lime Sauce

Iron Chef at home? Green Curry Shrimp with 3 Vegetable Tagliatelles — Curry vert de crevettes et ses tagliatelles

Feb. 2, 2006 13

Green Curry Shrimp with 3 Vegetable Tagliatelles

Matcha Tea Madeleines — Madeleines au thé Matcha

21

Matcha Tea Madeleines

Why this love for Brioche? — Pourquoi cet amour pour la brioche ?

Feb. 1, 2006 28

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston. She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post, the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal, and in many other international magazines.

Copyright © Béatrice Peltre 2005–2025. All rights reserved. Photo licensing info. Hire me as a food photographer. And remember to eat something nice today.

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