Taking cues from a French technique for cooking chicken in a covered pot, we forgo crispy skin for succulent meat and
Our goal was simple: Rework two French classics for the American home kitchen. We take the staple Chicken in a Pot to new heights. We also create an authentic version of French Onion Soup that coaxes ...
Domestic cheeses bear little resemblance to the real thing.
Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?
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