This rich, concentrated sauce is well worth the time it takes to make it.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
This opulent terrine is a five-day project.
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.