ARTICLE PREVIEW
from Fine Cooking February/March 2007 (#84)
Bistro Cooking at Home
Call up a few friends and settle in for a casual dinner of braised lamb shanks, rustic beef stew, or a saucy chicken sauté
by Molly Stevens
Wouldn’t it be nice to have a little bistro in your neighborhood where you always feel comfortable, where you know the simple, well-prepared food will always be good, and where the proprietor might even greet you by name? For those who don’t live in Paris or some other cosmopolitan city, Molly Stevens comes to the rescue with three of her favorite bistro classics, recipes that are simple to prepare but still taste authentic: Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx), Chicken with Vinegar & Onions (Poulet au Vinaigre), and Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes). Why not cook one of these recipes, invite some friends, pour the wine, and enjoy your own little bistro?
On the Front Burner: Bistro recipes, tips, and cooking techniques
Bonus Download: 10 Delicious Ways with Potatoes
Photos: Scott Phillips
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