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11/06/2007
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
01/17/2009
Tender meat and a rich sauce make this dish ideal for cold winter days.
Does Not Apply
Source: The Seasonal Gourmet
10/07/2010
We based the recipe for this elegant braise of caramelized veal ribs served with sautéed artichoke hearts on one from chef Frédéric Thevenet of Aux Lyonnais. To make it, ask your butcher to cut a bone-in veal breast into six individual ribs and reserve the trimmings.
Issue #133
02/27/2002
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Issue #40
04/02/2002
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
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