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09/03/2002
Beef Filets with Foie Gras and Truffles
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
Issue #50
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
03/18/2002
Duck with Apple and Cherry Sauce
The meaty breasts of moulard ducks work best in this recipe.
Issue #19