This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
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.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.