It has been a long (long) weekend and we can only imagine that you probably feel the same way we do (dehydrated and full of regret). Just kidding! In any case, we all know that any hangover cure may come in handy someday (read: tomorrow morning) and this special elixir bloody mary will be the answer to all your prayers!
Continue Reading
Print Recipe POULET À L’ESTRAGON; RICE PILAF AND YELLOW WAX BEANS Votes: 0 Rating: 0 Rate this recipe! Servings MetricUS
Continue Reading
Print Recipe MODERN SALADE LYONNAISE; LEEKS, LARDONS, AND OEUF MOLLET Votes: 0 Rating: 0 Rate this recipe! Servings MetricUS Imperial
Continue Reading
Print Recipe GRAND AÏOLI Votes: 0 Rating: 0 Rate this recipe! Servings MetricUS Imperial Ingredients Whelks 2 pounds whelks1 cup
Continue Reading
Print Recipe GARLIC-STUDDED GIGOT WITH ARTICHOKES AND WATERCRESS Votes: 0 Rating: 0 Rate this recipe! Servings MetricUS Imperial Ingredients 1
Continue Reading
Print Recipe BEER-MARINATED PORK RACK; WITH A BARLEY-MUSTARD CRUST Votes: 0 Rating: 0 Rate this recipe! Servings MetricUS Imperial Ingredients
Continue Reading
Print Recipe DUO DE BOEUF; BONE MARROW–CRUSTED TARDIVO, SWEET POTATO DAUPHINE OF COURSE I WAS familiar with the short ribs
Continue Reading
Print Recipe WILD HARE À LA ROYALE LEGEND HAS IT that lièvre à la royale, a gut-warmer fall dish, was
Continue Reading
Print Recipe VERMONT SPRING LAMB; PEAS À LA FRANÇAISE AFTER WE BUTCHER half of a twenty-pound lamb, every piece finds
Continue Reading
Print Recipe WHITE TRUFFLE VEAL BLANQUETTE; POLENTA TARAGNA, CROSNES I AM ALWAYS EAGER to dip into our French culinary legacy,
Continue Reading
Print Recipe ESCALOPE VIENNOISE; VEAL QUENELLES, GREEN ASPARAGUS WHAT IS CALLED escalope viennoise in France is every French child’s favorite.
Continue Reading
Print Recipe SCOTTISH GROUSE FARCIE; POACHED QUINCE, HUCKLEBERRY DO YOU KNOW that August 12 marks the start of grouse hunting
Continue Reading
Print Recipe ROASTED GUINEA HEN, MOREL AND GIBLET–CRUSTED WHITE ASPARAGUS, VIN JAUNE JUS AT THE FARM in Saint-Pierre de Chandieu,
Continue Reading
Print Recipe CAILLE AUX RAISINS CHANTERELLES, SAUTERNES JUS CAILLE AUX RAISINS, a classic French combination, has been served for centuries,
Continue Reading
Print Recipe CLAY-BAKED KING SALMON THIS ANCIENT COOKING method was imagined centuries ago and can be found in numerous cultures.
Continue Reading
Print Recipe LOUP DE MER TENDER LEEKS, OVOLI MUSHROOMS À LA CRÈME ONE OF MY FAVORITE wild mushrooms, the Amanita
Continue Reading
Print Recipe SEARED PACIFIC SABLE GOURGANE PANISSE, PICKLED RAMPS THE COMBINATION of cured and traditionally smoked sable is a prized
Continue Reading
Print Recipe SWEET MAINE SHRIMP–COATED HALIBUT CHORIZO, CRUSHED GARBANZO BEANS DURING THE HEIGHT of the halibut season, the kitchen at
Continue Reading
Print Recipe SLOW-BAKED SEA BASS POMMES LYONNAISE, LEEK ROYALE SOME WORKS of art stay with you forever. I often think
Continue Reading
Print Recipe RED SNAPPER “EN CROÛTE DE SEL” HARISSA, PISTACHIO BUTTER RESTAURANT TRENDS come and go, and so do service
Continue Reading