An American-style version.
And how not to name a cookbook.
A French-Canadian treat, with stops in Maine and Louisiana.
The peasant food we harvested into luxury.
Just in case sixteen of your best friends want to visit the bayou.
Better known as Beef bourguignon.
Traditional and straightforward.
This really isn’t tomato paste–more like tomato puree.
Our modern concept of corned beef came from New York City.
It’s a simple thing, but versatile enough to merit its own discussion.
It’s crazy that I’m the one writing about stock.
This is an Italian-American recipe, in the same way chop suey is a Chinese-American recipe.