At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
This simple but hearty dish showcases the rich flavor of the duck.
Tempura is a popular Japanese specialty.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.