Chicken African Style Yassa de Poulet (Serves 4 to 6) Chicken and Marinade 1 2 1/2- to 3-pound chicken, cut into 8 pieces 2 cups onions, very thinly sliced (2 large onions) 4 to 6 ...
Chicken Livers Sauteed in Vinegar Bresse, the part of France where I was born, is known as the home of the best chickens in France, and many good chicken-liver recipes come from Br...
Oysters Rockefeller by Jacques Pépin from Chez Jacques: Traditions and Rituals of a Cook ( Stewart, Tabori and Chang , 2007) Serves 6 Save in del.icio.us Rate this recipe E-...
Fish Filet Nicoise This simple, light, 20-minute dish is made with tomatoes and wine, both pungent tastes which complement the mildness and softness of fish. We use porgy fillets h...
Parisienne Gnocchi Parisienne Gnocchi are marvelous little dumplings made of pâte a choux dough, poached in water and finished in the oven. They can be served as a first cour...
Potato Ragout This stewed potato dish was one of my father's favorites. It recalls summer for me when the garden gave forth those tiny waxy potatoes we call quenelles in Lyons, and...
Poached Oranges When people think of poached fruits, pears usually come to mind, or dried fruits such as apricots or prunes. However, oranges are excellent poached. The poaching se...
Cats' Tongues Langues de Chat (Yield: About 45 Cookies) 3/4 stick sweet butter 1/2 cup sugar dash of vanilla extract 2 egg whites 1/2 cup all-purpose flour Grease and flour 3 or 4 ...
