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This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you ju...
These cheese soufflés taste as great as fussy homemade ones, and you save a lot of time when you substitute slices of bread for the stan...
Discard the green tops of the leeks and split the leeks lengthwise. Wash in cold running water to remove all sand. Drain and finely ch...
A sweet and tangy accompaniment that complements most roasted or grilled dishes
An ancient method of preserving meat, confit infuses flavor into vegetables.
Cooking in a tightly sealed paper packet or papillote ensures that the cooking juices are retained and keeps the fish moist.
This irresistibly indulgent seafood dish is thought to be named in honor of the play Thermidor, which opened in 1894 in Paris
Red wine adds flavor to this spread and cuts through the richness of the liver
This piquant spread from France should have a fairly rough texture.
For this classic French dish, look for duck fat online or render duck skin and fat purchased at an Asian butcher.