This dish is ubiquitous in Spain. I ordered it at almost every dive and tapas bar I came across and found it to be universally fantastic. The quantities of oil and booze may seem extravagant, but as this dish vigorously boils into a tasty union, the rich and deliciously flavored sauce becomes as desirable as the shrimp themselves.
Pot au Feu is essentially a beautiful, tender pot-roast that is served in a clear, beef broth studded with vegetables.
BACCALÀ STUFATO CON LATTE | salt cod cooked in milk
English chef Gill Meyer's love of rye flour shows up all over his book Gather, but this recipe, paired with chocolate and fresh bay leaves is deliciously haunting.