The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?
Test cook Dan Souza demonstrates how to make a Simple Pot-Au-Feu at home. Then, test cook Bridget Lancaster uncovers the secrets to the perfect Raspberry Charlotte.
Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.
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