European Classics & Core Techniques
Homemade Chicken Stock: A Base for Soups, Sauces and Risotto
Chicken bones, vegetables and herbs simmered gently for 3 to 4 hours, left unsalted so it can go into soups, sauces and risotto.
3 hr 50 min
All recipes, page 4
Home-cook recipes from five culinary regions. Search by dish or ingredient, or narrow the list by region.
45 recipes in total
European Classics & Core Techniques
French Omelet: Soft, Pale and Rolled
A soft, pale, unbrowned omelet made with three eggs and butter in an 8-inch pan, stirred, rolled onto the plate and done in about 3 minutes.
8 min
European Classics & Core Techniques
Béchamel Sauce: The Classic White Sauce, Step by Step
A smooth white sauce of butter, flour and warm milk with nutmeg, with ratios for thin, medium and thick versions. Ready in about 30 minutes.
30 min
European Classics & Core Techniques
Beef Bourguignon: Red Wine Braise with Mushrooms and Onions
Beef chuck braised in the oven with red wine, bacon and stock, then finished with browned mushrooms and pearl onions.
4 hr 10 min
European Classics & Core Techniques
Classic Roast Chicken with Pan Gravy
A 4-pound whole chicken, salted ahead and roasted at 425°F until the skin is golden, then rested and served with gravy made in the same pan.
1 hr 55 min
European Classics & Core Techniques
Mushroom Risotto: Creamy Italian Rice, Step by Step
Arborio rice stirred with hot stock, white wine and well-browned mushrooms, then finished with cold butter and Parmesan. Ready in about 50 minutes.
50 min
European Classics & Core Techniques
No-Knead Bread: A Crusty Loaf Baked in a Dutch Oven
A wet dough rests overnight with almost no yeast, then bakes in a hot covered pot into a loaf with a crackling crust and open crumb.
1 hr 20 min
European Classics & Core Techniques
Potato Gratin (Gratin Dauphinois): Creamy Layered Potatoes
Thin potato slices simmered briefly in garlic cream, then baked until tender with a golden top. A classic French side dish for six.
1 hr 25 min
European Classics & Core Techniques
Ratatouille: Provençal Vegetable Stew with Eggplant and Zucchini
A Provençal stew of eggplant, zucchini, peppers, onion and tomatoes, each cooked on its own first, then simmered together with thyme and basil.
1 hr 35 min