Recipes
Weekly

  • Whole Roasted Squab, Foie Gras, and Golden Chanterelles with Pomme Rissolé and Sauce Rouennaise

    Carrie Nahabedian
    Brindille, Chicago, Ill.,
    Menu Price:
    $48
    Food Cost:
    60%
    Rate this recipe:
    No votes yet

  • Foie Gras, Eel Pot-au-Feu, Pears, Dumplings

    Gabriel Rucker
    Le Pigeon, Portland, Ore.,
    Rate this recipe:
    No votes yet

  • Shell Bean Cassoulet

    Eric Morris
    Cultura, Asheville, N.C.,
    Menu Price:
    $13
    Rate this recipe:
    Average: 5 (1 vote)

  • Pot-au-Feu with Chicken-Skin Schmaltz Toast

    Lisa Giffen
    Sauvage, New York, N.Y.,
    Menu Price:
    $25
    Food Cost:
    31%
    Rate this recipe:
    No votes yet

  • Winter Vegetable Pot-au-Feu

    Robbie Lewis
    Bacar, San Francisco, Calif., USA
    Menu Price:
    $22
    Food Cost:
    18%
    Rate this recipe:
    No votes yet

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