These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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