France
4 topics — topics in this category.
Coq au Vin
Burgundy's peasant masterpiece: chicken braised in red wine with pearl onions, mushrooms and lardons until the sauce turns mahogany and glossy. Ingredients: chicken pieces, red Burgundy (Pinot Noir), lardons, pearl onion…
Ratatouille
Provence's summer in a pot: tomatoes, zucchini, eggplant, peppers and onions stewed in olive oil and herbs until they melt into one another. Ingredients: tomatoes, zucchini, eggplant, bell peppers, onion, garlic, Herbes…
Crème Brûlée
The burnt-cream icon: a shattering caramel shell over cold, vanilla-bean custard — cracked with a spoon at the table. Ingredients: heavy cream, egg yolks, sugar, vanilla bean, a pinch of salt, fine sugar for the crust. R…
French Onion Soup
Paris's midnight soup: onions caramelised to mahogany sweetness in beef broth, under a raft of toast and a blistered Gruyère crust. Ingredients: yellow onions (many), butter, beef stock, white wine, thyme, bay, baguette,…
World Cuisines
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