December 10, 2009

From Mastering the 40th Anniversary Edition of Art of French Cooking by Julia Child.

December 10, 2009

You can scale this recipe easily as long as you keep the butter and flour ratio 50/50. Keep your...

December 10, 2009

Oysters and sole meunière are what purportedly inspired Julia Child to become a chef. This version...

December 10, 2009

As the weather starts to cool off, I find that I'm actually delighted at the idea of socks and...

December 10, 2009

Tomato concasse is a method of removing the skin, seeds and membranes of a tomato and chopped to a...

December 10, 2009

Cooking duck seems like such an extravagant task, but roasting a duck is really no more...

December 10, 2009

Serve over noodles. From The New York Times' 60-minute Gourmet by Pierre Franey.

December 10, 2009

One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically...

December 10, 2009

From The Joy of Cooking.

December 10, 2009

This dish is even better the following day because the potatoes have really soaked up the flavors...

December 10, 2009

Recipe by Liz Jones.

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