But his coq au vin captures the soul of France. Bacon-studded whipped potatoes form a solid base to support braised, bone-in chicken and red cabbage, both deeply imbued with the herbal essence of ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire sauce, and plenty of caramelized onions. Use Emmental or Gruyère cheese ...