Escargot is one of those slightly intimidating French dishes you only pretend to know about. But actually, this snail dish isn't all that scary; it's essentially mollusks in a rich, herbaceous sauce.

Some cuisines feature delicacies that are intricately aged or particularly seasoned, but the French prefer one in particular to sludge along their soil. Though escargots, a classic French dish, are ...

Hello everyone, and welcome back to a very buttery and savory edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. As you may or may not ...

DEAR STACY: We’ve been slow as snails getting this recipe in the paper. My apologies. Let me ask you this: Do you have an escargoterie? That’s French for snail cooker. You don’t? Good news: You don’t ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings For Caramelized Fennel: 1 tablespoon olive oil ¾ pound fennel, julienned Note: A lobster “still” is a whole ...

Back when my plans for Christmas Eve crab were threatened by some dumb-ass humans, I decided to resurrect a Christmas Eve tradition from my childhood: snails. That's right, people, I grew up a picky ...

In the 1970s, home cooks were encouraged to bring fine French cuisine right to their dinner tables. Using specialized bakeware, they could make popular restaurant-quality dishes such as escargot from ...