POULET EN PERSILLADE
A “persillade” is a finely minced mixture of both fresh parsley and raw garlic and enriches—and makes heady—any sauce using it.
TWO VEGETABLE DISHES
Recipes for Carrot and Parsnip “Osso Buco” Provençal and a Super-Smooth Warm Hummus.
COOKING MEAT WITH BONES
Two recipes for “Cooking Meat with Bones”: Braised Lamb Neck with White Beans and Oxtail and Beef Shank Soup.
A POT ROAST
This is a combo of a traditional “Yankee pot roast” and an Italian version of the same called “stracotto” (“overdone,” but happily).