In this issue
Issue #38
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.
Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it".
We developed this recipe based on many rustic dishes we've enjoyed all over France.
This classic stew blends Old World and New with a fusion of hearty meats and vegetables accented with peaches.
This Cantonese-style duck often shows up at our friend's Chinese-American Thanksgiving table.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
