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White Asparagus with Olive Oil Sabayon
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Brown Veal Stock
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Eat lots of lobster; you'll need their shells for this stock.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
White Peaches Poached in Sauternes
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
This simple recipe showcases the pure flavor of ripe avocados.
Brown Chicken Stock
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
Fresh Borage Ravioli
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
Stuffed Squid with Lobster Sauce
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
Stuffed Grilled Sea Bream
The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.
Garlic Custard with Chanterelles and Parsley Sauce
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
This is one case, says author Diane Kochilas, where she prefers tinned feta to the barrel-aged variety—which can be too soft and creamy for this dish.
Baked Eggs with Feta
This flavorful blending of feta, eggs, and tomatoes, though appreciated in Greece, is Bulgarian in origin.
To make it easier to pit the olives for these addictive rolls (from chef Joël Guillet at Le Mas du Langoustier), gently crush them with a rolling pin first.
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