Mitchell Davis & Laurent Gras

Fill that buttery crust with sweet summer fruit.

And may the farce be with you

Braising never goes out of style, but with some French technique and ingredient strategy, it can be perfected

This funky flaxseed, herb, and vinegar relish complements the Braised Beef Shank with Roasted Radishes and Flaxseed Relish to balance … Continued

Unlike stocks, which are often incorporated into dishes like sauces or stews, bouillon—which comes from the French verb for “to … Continued

A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, … Continued

Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket. … Continued

Mitchell Davis and Laurent Gras on the road to elusive pie perfection