This rustic classic is revisited in The Country Cooking of France by Anne Willan.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
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Source: Houseboat Eats