There’s beef stew, and then there’s boeuf bourguignon.There’s a reason it deserves the French pronunciation, and why it’s the dish that made Julia Child famous. Boeuf bourguignon is to beef stew as opera is to the accordion, as Molière is to Jerry Lewis (though the French like both). When prepared properly – as it always should be - boeuf bourguignon is a symphony in the mouth, a perfect harmony of flavor, texture and filling nourishment.
When Thomas Jefferson visited Paris, he was so impressed with the macaroni gratin that he brought back a machine for making his own pasta.He is even known to have served a “macaroni pie” at a White house state dinner in 1802. Like many Yankee Doodle dishes, this one owes a lot to its French origins. It is no coincidence that July 14, the date of France’s biggest national holiday, is also officially Macaroni and Cheese day in the U.S.
What’s the most wonderful thing about fall?Is it the chill in the air that calls for cozy sweaters, the longer evenings that mean more time with friends and wine, or the spectacular colors of the leaves? All of these, of course, but our favorite is the hearty autumn dishes that warm both the body and spirit.