Chefs Marie-Aude Rose and Daniel Rose on keeping things chic and stress-free when cooking for 40 in Provence
This fresh winter salad gets plenty of bright acidity from citrus and fresh cranberries, though soaking grapefruit in a spiced … Continued
This simple country potage gets the luxury treatment with the addition of shaved winter truffles. If celeriac is unavailable, jerusalem … Continued
Passing starchy boiled potatoes through a food mill (or a potato ricer) results in an impossibly smooth yet still fluffy … Continued
Chefs Marie-Aude and Daniel Rose prepared this dish using their own homemade wild boar sausage with truffle and foie gras. … Continued
This molded mousse cake takes a fair amount of advance prep, but once the individual components (some of which can … Continued
All the roast ham, lamb, and prime rib you could dream of
The Galup factory and its sweet Christmas bread is the pride of Pinerolo
It's time to break out the cookie cutters
No roast, no problem
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