Just because you can’t be in the South of France this winter doesn’t mean you can’t eat like you’re in the South of France.
More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.
A favorite holiday dish, beef Wellington is beef fillet is slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.
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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