Techniques

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Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce

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Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit

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Sorrel Sauce

By SAVEUR EDITORS
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Sorrel Frittata

Squash Gnocchi with Meat Sauce

Squash Gnocchi with Meat Sauce

Empanadas

Empanadas

Steamed Ginger Pudding

Steamed Ginger Pudding

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Salt Cod Hash

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Lamb with Olives

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Braised Beef Brisket with Pickled Walnuts

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Armando’s Braised Rabbit

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Ben’s Cognac Risotto

Removing The Backbone of a Chicken

Removing The Backbone of a Chicken

By CHRISTOPHER HIRSHEIMER
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Snipping ‘Shrooms

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Preparing Octopus? No Problem!

Steamed Clams

Steamed Clams

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