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Main Course (5)
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01/05/2009
Cassoulet
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Issue #117
11/10/2008
Homemade Demi-Glace
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
12/05/2005
Stuffed Bresse Chicken with Asparagus
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.
Issue #75
09/03/2002
Mushroom-Stuffed Sole in a Pastry Crust
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Issue #50
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
11/01/2000
Madame Carter's Provençal Herb Terrine
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
Issue #38
08/08/2007
Duck Terrine
Author Richard Olney inspired this luxurious terrine.
Issue #14