Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing) This is basically a scaled-down version of Oie Braisée […]
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Caneton Poêlés aux Navets (Casserole-Roasted Duck with Turnips) This recipe has a very culinary long pedigree, stretching all the way […]
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This classic ratatouille recipe from Julia Child’s Mastering the Art of French Cooking, Volume I is a perfect dish for […]
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Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing) This good general-purpose meat mixture we shall refer to as […]
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Galettes sablées are a great way to use up leftover pastry dough. The ‘sablées’ in their name is French for […]
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Marrons Braisés (Whole Braised Chestnuts) These chestnuts make a fabulous garnish or accompaniment to a roast duck or goose. Try […]
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Navarin Printanier (Lamb Stew with Spring Vegetables) Navarin printanier, a most delectable lamb stew with its carrots, onions, turnips, potatoes, […]
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Oignons Glacés à Brun (Brown-braised Onions) These are the onions called for in classic French recipes such as coq au […]
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Many home cooks are often intimidated by the prospect of making their own pastry dough, which is a shame because […]
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I’ve tried other recipes for roast chicken, but I keep coming back to Julia Child’s classic recipe for poulet rôti. […]
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“La Tarte Des Demoiselles Tatin“, more commonly known as “Tarte Tatin” in English, is a famous French dessert made of […]
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last updated August 17, 2023