We demystify French cooking by streamlining two classic—and often poorly executed—recipes.
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 ...
Taking cues from a French technique for cooking chicken in a covered pot, we forgo crispy skin for succulent meat and
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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