Pot-au-feu, literally “pot on the fire,” is one of the most basic-and possibly the most beloved-dishes in the French canon. According to Ludo, this meat stew traditionally involves a fixed set ...

Partially cover the pot, reduce the heat to low, and gently simmer the meat for about 2 1/2 hours, or until the meat is fork tender. Skim the soup periodically to remove the impurities.

Unexpected and old-fashioned, pot-au-feu has become my new fallback for casual entertaining. My guests savor the garnishes so much, I turned the mustard and horseradish into two easy sauces. They ...

I’m thinking of the classic French pot au feu — a boiled dinner of beef, chicken, sausage and vegetables. The time investment yields a super-rich, meaty broth and tender proteins.

Pot-au-feu is at the heart of the French kitchen; more than a beef soup, it is the enduring symbol of hearth and home, an emblem of a life well lived.

The problem for a home cook in the 21st century is that it took — and takes — a long time to make a traditional pot au feu. Alexandre Dumas, in his 1873 "Dictionary of Cuisine," stipulated ...

Pot au Feu Restaurant's Ratatouille 1 large eggplant, peeled and diced 1 large onion, diced 2 medium zucchini, diced 2 medium yellow squash, diced 2 red bell peppers, diced 1 can (28 ounces) diced ...

We are in France of the 1880s, remember. For all that, “The Pot au Feu” is no tale of forbidden or even unconsummated love, nor is it remotely melodramatic.

It sells for $28. STORIES AND SECRETS Pot au Feu, literally translated as "pot of fire," is a traditional French peasant dish of meat and vegetables, slowly cooked in water, creating a rich broth.

“The Pot au Feu” (French title: “La Passion de Dodin Bouffant”) is directed by Hùng and produced by Olivier Delbosc (Curiosa Films) in coproduction with Gaumont, France 2 Cinéma and ...