Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
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