A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Boeuf Bourguignon

Posted: 4-12-2012

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5 responses to “Boeuf Bourguignon”

1. labyrinthitis says:

   June 18, 2012 at 2:21 pm

   My brother suggested I might like this web site. He was totally right. This post truly made my day. You cann’t imagine just how much time I had spent for this info! Thanks!

   Reply
2. Bronwyn says:

   July 3, 2012 at 5:12 pm

   So sorry, it’s taken me awhile to respond. I moved on June on June 13th and it’s taken this long to get out of boxes….so glad you found helpful information on the blog. A friend says she didn’t really know how to properly brown meat until she used Julia’s recipe for Boeuf Bourguignon the first time. I agree, it’s a great recipe for leaning basic techniques!

   Reply
3. Lekipotencja says:

   September 13, 2012 at 8:59 pm

   Lovely website! I am loving it!! Will be back later to read some more. I am taking your feeds also.

   Reply
4. Bronwyn says:

   October 4, 2012 at 3:43 pm

   Really great to hear that you like the website. I’m having fun with all the possibilities and enjoying the process of sharing food experiences and, maybe, even some insights, with you!

   Reply
5. Cook says:

   September 10, 2013 at 1:08 pm

   Detailed and clear. Thank you.

   Reply

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