Coq au Vin is a staple in bistro menus all around France, and it is a favorite dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.
Continue reading “Coq au Vin: Braised Chicken with Wine”
Bouillabaisse is one of the great culinary traditions of southern France, originating in the busy fishing port of Marseille. It began as a humble fisherman’s stew, made from the day’s catch that couldn’t be sold at market.
Continue reading “Traditional Bouillabaisse-French Seafood Stew, Step by Step.”
This Steak au Poivre is one of my absolute favorites, as it combines the wonderful flavor of beef, with the perfect compliment of copious amounts of cracked black pepper.
Continue reading “Perfectly Cooked Steak au Poivre Recipe”