An explanatory guide on different types of ducks to use for cooking.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
A chef once wrote that cassoulet was the 'God' of southern French cuisine.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Author Richard Olney inspired this luxurious terrine.
This luxurious terrine is a classic of French cuisine.
The tartness of the grapes in this preparation offsets the richness of the liver.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.