Maurice and Anne-Juliette Belicha, together with their two young daughters, lead a Jewish life, bringing their kosher meat from Paris and only using bio (organic) products, in the Dordogne. While Maurice is producing kosher foie gras (see page 47), Anne-Juliette is trying to realize her dream of opening a kosher bed-and-breakfast in the Dordogne. She makes this delicious mango chutney, which marries well with both her husband’s foie gras and with chopped liver.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.