Boneless loin of pork is an extremely elegant cut, and was always a joy to serve
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Lemon is a perfect foil for the richness of the Bluefish
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Though it does sound a little unusual, the glaze in the recipe lends a lovely color and flavor to the exterior of the ham
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Traditionally in France, the crust is made of salt -- which congeals and holds during the baking process, and is then shattered and removed before serving.
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The grilled cheese sandwich of the nineties
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Freshly made crepes are filled with caviar and creme fraiche, then bunched
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Introduced to many Americans in the sixties by Julia Child, and featured early on at many French restaurants in America, this white stew with mushrooms and onions was the first clue to many American diners that stewed veal can be glorious
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Perhaps the first ethnic beef stew that made a big splash in America, along about the sixties, was this potful of wine-soaked beef from Burgundy
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Lobsters cooked in water, or over water, are delicious -- and easy to prepare
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This delicious, chorizo-stuffed breast is great with garlicky roast potatoes or rice flavored with saffron
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