Green beans with tomatoes

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Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
138K 14.7 1 hour 33 min. August 11^th 2023

Mushrooms on toast, French style

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This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
213K3.8 2 hours 5 min. April 6^th 2017

Carbonnade

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Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
204K 14 2 hours 44 min. November 13^th 2011

Fisherman's Ragout

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This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
95K4.1 2 hours 17 min. December 30^th 2019

Purple artichokes braised in white wine

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In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.
67K4.3 40 min. June 29^th 2014

Celeriac and mushroom gratin

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This gratin combines sliced celeriac simmered in milk with fried mushrooms.
70K5 1 hour 8 min. May 10^th 2023

Spaghetti Bolognese

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Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
100K3.8 1 hour 19 min. September 29^th 2022

Coq au vin

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Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
75K4.2 14 hours 44 min. July 17^th 2016

Sunday night pasta

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Here's a quick and simple solution when faced with the age-old question late on Sunday afternoon: "What are we going to eat tonight?".
66K4.8 28 min. December 30^th 2019

Normandy seafood stew

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A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
60K2.5 2 hours 13 min. January 9^th 2019

Tandoori-flavoured chicken with leeks

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Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices.
38K 54 min. April 17^th 2019

Leek fondue

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Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of...
69K2.5 36 min. March 4^th 2020

Veal Marengo

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Marengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
44K 2 hours 54 min. May 10^th 2023

Mushroom bourguignon

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These bourguignon-style mushrooms are cooked in a similar way to the classic beef dish, simmered with red wine and onions – flavours that go really well with mushrooms.
25K 29 min. May 10^th 2023

Hearty leek and sprout soup

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The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock. Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.
27K2 1 hour 29 min. January 17^th 2021

Leek and Jerusalem artichoke soup

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Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.
24K 51 min. April 28^th 2021

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
23K5 November 22^th 2016

Brussels sprouts are very good

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
6,4854.7 March 5^th 2022