DUCK LEGS WITH RIESLING
I LOVE DUCK — ROASTED, BRAISED, PAN GRILLED, CONFIT — THE DARK, SLIGHTLY GAMEY FLESH; THE SKIN, CRISP AND SALTY.
More DetailsTURKEY GRAVY
I MAKE MY TURKEY GRAVY AHEAD OF TIME WITH NECKS AND HEARTS, ONIONS, CELERY, CARROTS AND HERBS. Click here to download recipe
More DetailsCHICKEN WITH GARLIC AND ONIONS
I’M ADDING THIS RECIPE TO “BASICS” BECAUSE IT’S MY DEFAULT TECHNIQUE FOR COOKING A CUT-UP CHICKEN. ESSENTIALLY, YOU BROWN THE CHICKEN PIECES, REMOVE, SWEAT ONIONS AND GARLIC IN [Read More]
More DetailsDUCK TWO WAYS
THIS IS AN IMPRESSIVE DISH FOR AN ELEGANT DINNER PARTY.
More DetailsCHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
More DetailsCHICKEN WITH PEPPERS AND ONIONS
THIS PAN-COOKED CHICKEN DISH IS BOTH SIMPLE TO MAKE AND COMPLEX IN FLAVOR.
More DetailsCHICKEN CUBANO WITH SAFFRON RICE
IF YOU WANT TO SPICE UP A ROAST CHICKEN, THIS IS A SIMPLE SOLUTION.
More DetailsCHICKEN WITH CHANTERELLES
CHANTERELLES GO WONDERFULLY WITH VEAL AND PORK AS WELL AS HALIBUT , PASTA OR RISOTTO. HERE, THEY ARE COOKED WITH SHALLOTS, WHITE WINE, CREME FRAICHE AND TARRAGON TO [Read More]
More DetailsROAST SQUAB WITH KUMQUATS
SQUAB (PIGEON), LIKE DUCK, IS ALL DARK MEAT, ALTHOUGH ITS FLAVOR IS MORE MEATY THAN GAMEY.
More DetailsCHICKEN WITH BLACK TRUMPET MUSHROOMS
THE FRENCH CALL THEM TROMPETTES DE LA MORT (TRUMPETS OF DEATH) AND INDEED THEIR IS SOMETHING OMINOUS IN THEIR BLACK COLOR AND LEATHERY TEXTURE.
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