Give fish dishes an extra boost of umami (the fifth basic taste) by adding mushrooms to the dish. Here they are both pan-fried and in...

A good, old classic from the borderland between France and Germany — Alsace. Traditionally, the dish was prepared in a baeckeoffe: a glazed clay pot,...

A light little appetiser or side dish for a good dinner with several small courses. This recipe is a tribute to spring's finest ingredients –...

It's no coincidence that beef bourguignon has become a true French classic. There's something truly special about this dish — wine, herbs, and meat that...

Despite the simplicity of a classic serving of burning love, it is nothing short of delicious. The sweet caramelized onions, the crispy bacon and the...