In this issue
Issue #10
This traditional dessert is made with tons of sugar and an outrageous amount of butter.
Steaming the lamb makes the meat so tender it falls off the bone
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Simple but decadent, this lobster dish is easy to prepare at home.
This popular hearty stew is found in many homes and restaurants in Brittany.
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
This classic Breton dessert is made with either prunes or apples; we prefer the latter.
These cheese crêpes are a specialty of Breton cooking.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
This garnish livens up ordinary dishes with just the right amount of zesty flavor.
