Tagliatelle with leeks and shrimp is an great alternative to pasta with heavy sauces. Here a light chicken stock complements sauteed leeks and shrimp. This is one of David’s favorite for more than 15 years.
A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.
More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.
A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
The operative word here is simple. Or is it crackly? Or maybe crisp-skinned? Or even sigh-inducingly tender? You tell us.
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.
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