Alana Kysar of Feast Fix Flair brought the most classic of all classic French stews, coq au vin, a Burgundian stew that calls for braising chicken low and slow in red wine. “It’s like a warm hug on a cold day,” she says. We couldn’t agree more. Get the recipe for her coq au vin on FeedFeed.
“A medium-sized heavy Dutch oven does wonders for this dish because of its heavy cast iron base and lid,” Nik Sharma, the writer and photographer behind A Brown Table, writes of making his Saffron and Coriander Chicken Fricassee.
Here’s a French onion soup pro tip from Modest Marce: because the soup’s simply onions & beef stock, the ingredients have to be top-notch. “It is important to use a high-quality beef stock and be patient while caramelizing those onions!” she advises. “The more caramelized the onions are, the better the final soup will be.”
Blogger Lauren Kelp shares her own version of the Burgundian favorite coq au vin.
Carey Nershi of Reclaiming Provincial likes to use her enameled cast iron for making rolls, like the crème fraîche dinner rolls pictured here.
Local Haven’s Ashley Marti made navarin of lamb, a springtime lamb stew, more current using winter vegetables.
Crepes of Wrath’s Sydney Kramer took the notion of potatoes au gratin to the next level by making a sweet potato gratin.
Melissa Coleman, a.k.a. The Fauxmartha, made creme du barry—a cauliflower, leek and potato soup—in her Le Creuset.
French onion soup holds a special place in The Broken Bread’s heart. “This soup will forever remind me of my semester abroad in Paris,” Kristan Raines writes. “I had to pinch every penny, but I often treated myself to a bowl of French onion soup.”
Adventures in Cooking’s Eva Kosmas Flores made beef Bourguignonne using frozen tomato paste made from garden tomatoes, red wine and beef from Campoeg Creamery.
“It’s a ratatouille kind of day,” declares Si, curator at the blog French by Design. We couldn’t agree more.
Alice Choi of Hip Foodie Mom stayed warm with a simmering beef, carrot and mushroom stew on the stovetop.
