D'Artagnan's wild boar roast gets a sauce-over that's
also great with pork or game – Sauce Romaine is a raisin and pignoli nut-enhanced sweet and sour sauce with a stock base, fat free and divine together.
D'Artagnan's Venison Tenderloin with a Cumberland Sauce -- currant jelly, orange and port are divine together and a secret ingredient makes it the best version I've ever had!
Cameline Sauce was the ketchup of the Middle Ages, a cinnamony sweet and sour sauce that you will love. It is brilliant on plump and suculent D'Artagnan's squab
Chicken with Sauce Chasseur, gorgeous mushroomy tomato sauce, tower of vegetables, and rice
Blanquette de Veau using D'Artagnan's gorgeous veal tenderloin make a voluptuous version of a French classic - veal in a magnificent mushroom cream sauce
Kabocha Squash Pie with butter sauce from pastry chef Pichet Ong, and the best 'pumpkin' pie you'll ever have
Andalusian sausage, 700 year old recipe high in flavor, low in fat and served with delicious saffron-rose apples
Filet Mignon with a fascinating Orange-Rose Sauce, from a 350 year old recipe – melt in the mouth good
Cheesecake, not what you'd expect but a magnificent taste of the ancient world, 2000 year old recipe with ricotta and bathed in honey.
Taffaty Tarts from a 17th century recipe that still inspires people like Heston Blumenthal at Dinner, his London restaurant. You will love the flavored sugar ice on top of the apple tart!
Individual Meatball Pizzas, Chicago style with a crust basted in herb oil... addictive and easy to eat (and reheat)!
Deviled Legs, a sweet and spicy chicken leg with a crispy crumb crust and my favorite 'Kitchen Sink' potato salad. Perfect Picnic fare!
From ancient Greece, honey-glazed shrimp and Athenian Cabbage, fresh and delicious and modern as today!
Mirrored Eggs are eggs on a bed of parsley and spring onion, basted in lemon cream. A divine dish for brunch.
14th of July salad from Alice B Toklas – peppery nasturtiums and cucumbers topped with a creamy fish salad. Delicious for summer.
White Gazpacho, a cold summer soup with almonds and grapes and fabulous lavender almonds for crunch. A great summer soup.
Chicken a la Verdi, breast of chicken with a saffron risotto, made with D'Artagnan truffle butter and medallions of foie gras ... feels extravagant but its surprisingly affordable and delicious .
From the 1867 Dinner of the Century, an Ice Cream Bombe. Lavender Berry ice cream and Caramel benedictine with berry sauce.... the past tastes delicious.
Caesar Cocktail is a caesar salad that doesn't need a fork. Dip and enjoy a great Caesar dressing.
Sole Colbert, a classic dish with a remarkable lemony butter inside a crisp fried fish... an unexpected ingredient makes it perfect... and you'll love sauteed cucumbers!
Neapolitan Ice Cream, the original 19th Century version with strawberry, vanilla and pistachio topped with a raspberry-rose sorbet.
Chicken Bordelaise, a 150 year old recipe with a white wine bordelaise for chicken on a crisp potato cake with artichoke hearts... surprisingly easy and delicious.
Apicius' asparagus and eggs with grouse or duck breast and ancient Roma garum sauce, a 2000 year old recipe that is so easy and delicious
Lobster Bisque is a pretty great way to use those leftover lobster shells and quick and delicious to make!
Au Pied au Cochon's Poutine with Foie Gras is a madly inspired way to give french fries the star treatment. Insanely rich and good and not for the faint of heart!
The Dickens Burger, made with goose (or chicken or turkey) with a molten foie mousse center and Stilton cheese on a puff pastry "bun". Sinfully rich and savory.
Beet gnocchi, creamy pink pillows of delight with a secret ingredient that will make you fall in love with them.
Apple Meringue from the last lunch on the Titanic, baked apples and custard with an ethereal meringue. Old fashioned, romantic and delicious.
Game of Goose meatballs, made with Shiltz goose (or ground chicken or turkey) with a fig glaze. These are really addictive!
Crêpes Suzette, butter and orange liqueur flavored favorite of Edward VII, inspired by Downton Abbey.
Lobster Newburg, elegant, luxurious and remarkably simple to make. One of the best things you'll ever have and it will make you feel as rich as Rockefeller when you eat it!
Chestnut Armagnac Ice Cream in Profiteroles with blackberry sauce, a great do-ahead dessert for the holidays with fabulous flavors.
This is the original merguez... the one that predates the discovery of the new world and its chilies. It's delicious, especially with pomegranate and a secret ingredient! Perfect for the holidays.
Garbure, a heavenly French stew made from Schlitz smoked goose, pork sausage , chestnuts and tons of gorgeous vegetables.
Duck Wellington, rare duck breast covered in foie gras mushroom duxelle and wrapped in puff pastry with an armagnac sauce... you won't believe how good this is!
Duck Breast from D'Artagnan with Sour Cherries and port made for a movie –– one way for the set and the real recipe for you!
Gruyere Fondue Ravioli with a beet sauce and poppyseed vinaigrette... a brilliant dish inspired by Le Calandre.
Veal Fricandeau, a meltingly tender veal tenderloin from D'Artagnan with fennel mashed potatoes. An old-fashioned technique works magic!
Fish stew with red wine, potatoes and bacon and an unexpected ingredient –– from the New York Times circa 1904 –– served with homemade butter crackers.
Pasta stuffed with truffled foie gras from D'Artagnan, and artichoke on a demiglace sauce with a crisp parmesan crust... sublime decadence!
Pizza with robiola cheese, zucchini, mushrooms and real Oregon White truffle oil... this is pizza that went to finishing school!
Chicken sausage with artichoke hearts and berries... a 500 year old recipe that will surprise you... delicious!
Roast Chicken with Preserved lemon, a take on a 16th century recipe that's modern as could be.
Lamb with barley and mint based on the oldest recipe in the world... it was written on clay tablets and it's delicious!