Ingredients: 1¾ pounds Yukon Gold potatoes, thinly sliced (I use a mandolin) 4 thick slices bacon, cut into 1” pieces 1¼ pounds sausage links (Irish/English “bangers” or country sausage, NOT Italian) 2 onions, sliced into ½“ thick rings 1 tablespoon fresh thyme, minced (or a teaspoon dried) 1¾ cups chicken […]
Ingredients: ½ (17.5 ounce) package frozen puff pastry, thawed 1 tablespoon lard (I use olive oil – this is just fat to fry the meat in) ½ pound cubed beef ¼ pound carrots, diced (an 8¼ -oz. can sliced carrots) OR a 4.5-oz. jar sliced mushrooms ¼ pound turnips, diced […]
Hearty “bouillabasque”—Darroze’s tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France: duck fat, seafood, and armagnac. You can grill the fish on grates or a plancha, in the Spanish style, […]
While certainly not fluent, Tracy and I have studied enough French language to have an appreciation for the language and especially appreciate its status as the romance language that most seem most infatuated with. This is an exhaustive list of 101 different French terms of endearment that is, in reality, […]
One of the reasons we travel as much as we do is pretty simple – we find cheap flights and hotels. Sound useful to you right now? We thought so! While finding one or the other is possible, how do you find the best deals that are up to the […]
Beef stroganoff is a beloved Russian dish with a rich history intertwined with the culture of Russia. Though the exact origins are debated, it emerged in the 1800s as a hearty, refined meal that encapsulated Russian cuisine. Stroganoff features thin slices of beef sautéed and braised in a sauce with […]