Claudia&Julia's Blog

Lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its distinctive lid until it returns to liquid form and falls back onto the food. In this way the lamb cooks slowly, resulting in tender, very flavorful meat. It can be served at the table in the tagine itself.

As our dear Julia Child tells us in her indispensable book, Mastering the Art of French Cooking, there are many ways to arrive at a good Boeuf Bourguignon. This dish, which is cooked covered with stock and wine over low heat, is a typical dish of Burgundy that has become a classic of French haute cuisine worldwide. As I mentioned, there are many variations of this recipe; the one I bring you today is an updated version of the classic recipe.

This risotto can be prepared with an Emile Henry ceramic casserole or a Le Creuset cast-iron casserole.

This classic recipe lets me bring together two of my greatest passions: chocolate and Le Creuset! It can be made with Le Creuset ceramic mini cocottes or with the Emile Henry Coeurs Fondants Set. I hope you like it!

Coq au vin (or chicken in wine recipe, as we would say here) is a classic dish of French Occitan origin, truly delicious. Today I bring step-by-step the authentic chicken in wine recipe, which became famous in the United States largely thanks to our beloved Julia Child.

Today we bring you a delicious chicken recipe cooked in a Le Creuset Doufeu casserole!