Pasta Primavera

Classic pasta primavera the way Le Cirque used to make it back in the 1970s: Angel hair with fresh spring vegetables and cream.

French Garlic Chicken

Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.

Braised Beef Cheeks

An old school recipe for braised beef cheeks where the meat is marinated in red wine, herbs and spices, and then slow cooked until tender.

Mushroom Tart

A mushroom tart recipe with an eggy, cheesy filling and a crispy pie dough crust. You can use any sort of mushrooms, and either a pie or tart pan.

Creamy Mushrooms on Toast

This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It's a French appetizer that works well with most mushrooms. I used morels.

Peppered Dove Breasts

A super simple, fast, yet classy dove breast recipe that also works with breasts from any small bird, from teal to grouse to quail.

Duck Terrine

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother…

French Glace de Viande

How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.

Bigarade Sauce with Duck

Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that.…

Duck with Apples

Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that…

Duck Stew

A classic French duck stew done as a garbure, which is a country stew thick enough to stand a spoon in. Great with goose or duck legs, or venison shoulder or neck.

Toulouse Sausage

Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…