Between duck and dessert, the rest of the menu has to merely be fine for Le PasSage to pass muster. When the kitchen executes ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Thomas Keller’s Roulade of Duck with Creamed Corn & Morel Mushroom Sauce is a refined and elegant dish from The French Laundry Cookbook. This recipe showcases Keller’s meticulous approach to ...