Blogs about: Veal Stock
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Chanterelle: The Story and Recipes of a Restaurant Classic
From Publishers Weekly Starred Review. Combining “a distaste for fancy cooking combined with a respect for haute cuisine,” New York restaurant Chanterelle is a study in contrasts. When the… more →
L'Art Culinaire
Porterhouse Steak with Bourbon Pan Sauce
2frugalfoodies wrote 1 month ago: For our anniversary dinner, we wanted something really delicious and decadent. Our local grocery sto … more →
Behind the Dish: Roasted Lamb Inspired by the Renaissance Agnello Al Forno
Ruth and Marc Levine wrote 2 months ago: The Tenant is back, with the story behind tonight’s Julia dish. Once again, it’s lamb, b … more →
recipe: burgers espagnole
thedoormouse wrote 5 months ago: Typically, when one makes hamburgers they simply slop together some ground meat and plop it on the g … more →
recipe: burgers espagnole
thedoormouse wrote 5 months ago: Typically, when one makes hamburgers they simply slop together some ground meat and plop it on the g … more →
"Cost - Benefit Analysis: Not Worth It"
— 3 comments
Larry wrote 6 months ago: 10 pounds of veal bones. So, against my better judgment, I picked up ten pounds of veal bones today … more →
Chanterelle: The Story and Recipes of a Restaurant Classic
anthony wrote 9 months ago: From Publishers Weekly Starred Review. Combining “a distaste for fancy cooking combined with a … more →
Chanterelle: The Story and Recipes of a Restaurant Classic
anthony wrote 9 months ago: From Publishers Weekly Starred Review. Combining “a distaste for fancy cooking combined with a … more →
Classical Demi-Glace: Veal Stock and Espagnole Reduced to Luxuriousness
— 3 comments
heatandknives wrote 11 months ago: Demi-glace is a culinary luxury, adored by classical cooks, and entirely possible to produce at home … more →
