As it hits 70 degrees here in New York today, I realized that this recipe is going to be as out of season as your snow boots if I don’t get it out fast. And although I don’t want to be the Grinch who stole Spring, we are supposed to dip back into the forties next week. “Jeesh”, as our Canadian friends would say. But if you want to say one final farewell to winter, you could do a whole lot worse than latching onto Tyler Florence’s recipe for Beef Bourguignon.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
1 day ago