results for "french"
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
A rich and hearty stew of white beans, lamb, and vegetables.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.