This is the ultimate French comfort food. A Blanquette is a creamy, white stew where the veal is poached, not browned, resulting […]

This is the taste of spring in France. A navarin is a lighter, brighter stew than its winter cousins, where the tender

This is not a recipe for the faint of heart. A Civet is a dark, powerful, and profoundly flavorful stew, traditionally made

There’s a particular magic in the simplicity of French country cooking. This ragout, a humble stew of the giant, buttery Haricots

I’ll be honest, the first time I saw eel simmering in a pot of dark red wine, I was more

There are dishes, and then there are occasions. This fricassée from the Jura region is unequivocally the latter. It’s one of

This is quite possibly the most comforting dish in the entire French repertoire. It’s not a stew in the conventional

If the South of France had a signature scent, it would be this stew slowly bubbling away. A Daube is

Let’s be clear from the start: a true Cassoulet is not a weeknight dinner. It’s a weekend project, a ritual.