If you’re Daniel Boulud, the answer to the question is, apparently not. And while we weren’t previously familiar with the practice, we’re pretty sure it will reappear in Gourmandistan. Looking around for something stew-ish, we once again turned to the overlooked Braise: A Journey Through International Cuisine for inspiration. We found a recipe for “Carbonnade à la Flamande,” which called for an entire beef shoulder roast marinated overnight in crème fraîche, then braised with crumbled gingersnaps and marmalade. While we did […]![]()
