This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Baby goat, or kid, is the best type of meat for this dish.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.
Julie & Julia is the most-talked-about food movie in recent times, and at its center is Julia Child's classic boeuf à la bourguignonne. Although the Julie Powell blog, on which the movie was based, has long been taken down, other savvy food bloggers have taken hold of the dish and transformed it. Here is the Savory Shutter's Julia Child experience.
Does Not Apply
Source: The Savory Shutter