I first discovered this wonderful dish years ago, in the way that pretty much all other classic French dishes have come my way: from Bill, my father-in-law. He had Craig Claiborne’s, The New York Times Cook Book (first published in 1961) open on the counter. I flipped over a couple of pages to a recipe called Navarin D’Agneau, which called for 3 pounds …
© 2024 Erica G. Allen
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