Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
Use hearty whole wheat bread for this simple and appealing dish.
Use this stock to make any recipe calling for a rich beef stock.
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
If you any find yourself with a glut of red onions, this tart, spicy chutney is delicious with meat or fish.
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