Saute’ chicken in oil with garlic and herbs, then simmer with tomatoes and wine for a special chicken dish.
A bright and fresh chicken dish with hints of rosemary and orange.
This dish makes is perfect for picnics, served hot or cold
This soup is thickened in the classic French way with eggs, cream and flour. Perfect for a first course meal served with a good White Burgundy or Chardonnay.
Diable the French word for Devil and you can be sure when seen on a menu it will include mustard.
This soup requires patience while caramelizing the onions. The process is slow about 2 hours, but the end result will be well worth the effort. Make sure you use broiler-safe bowls for this dish.
Tamarind paste is the key flavor in this sauce. Fish sauce, sugar, rice vinegar and browned garlic add tremendous flavor.
Jade green tender-crisp broccoli and tender beef in a deeply flavored sauce.
The chuck-eye roast is the fattiest of roasts and the most commonly available. With it’s high fat content it gives this pot roast great flavor and tenderness.