3 Sauces for a Duck Breast

Rules for the Perfect French Lamb Stew - Le Navarin d'Agneau.

Spain's Rice with Chicken: NOT Paella!

The Ultimate Guide to Rabbit Casserole

Juicy Braised Pork Cheeks. Classic French Recipe.

Lamb Shanks glazed with Honey and Balsamic

Legendary Pot Roast Chicken with Unlimited Vegetables!

Legendary Kidneys in Madeira Sauce from France.

La Bouillabaisse: Unlocking the Secrets in Marseille

The Legendary "Chicken in a Pot" from France

Culinary Bliss: Fillet Steak with Chasseur Sauce from 1927

Rustic Vegetable Soup from 1927

Tongue with Capers | An exquisite Mallorcan classic

The Ultimate Demi-Glace Sauce for Home Cooking.

Reviving the Flavors of a Vintage French Beef Stock

French Pepper Sauce | a Sumptuous Classic for my Tenderloins

Classic Spanish Lamb Stew | the FINEST in Spain, made PROPERLY!

Pork Tenderloin with Apples - Solomillo Ibérico a la Extremeña

Wild Boar vs. Pork Stew-off. Is pork a good substitute?

A Classic Beef Consommé - Cooked at it's Place of Origin.

How to make a mixed seafood and meat Paella - Paella Mixta - just like at a Spanish restaurant.

Soupy Seafood Rice from Spain | Arroz Caldoso de Pescado y Marisco

The Classic Oxtail Stew from Spain: Estofado de Rabo de Buey

The Ultimate Mediterranean Lamb Stew from Mallorca, Spain | Xot a la Greixonera.

Prawns flambéd in Gin from Menorca. Gambas amb Gin Xoriguer.

Cuttlefish Stew with Potatoes | Classic Spanish Dish from the Island of Menorca.

Fish as you had at that lovely Spanish restaurant. Sea Bass on its Back (Lubina a la espalda)

The authentic Rabbit and Onion Stew, Conill amb Ceba, from Mallorca, SPAIN.

The Authentic Hake in Green Sauce from Spain | Merluza en Salsa Verde.

The authentic Spanish Garlic Chicken | Pollo al Ajillo