Anatomy of a pan bagnat

Article Abstract:

Susy Achor of Chez Theresa in Nice, France, shows Gourmet's cooks how to make a true pan bagnat, which is a speciality tuna sandwich. The crucial ingredients are a special type of bread roll, tuna, olive oil, an onion mixture, hard-boiled egg, salad greens and tomato.

Recipes and menus, Food and nutrition, Cookery, Sandwiches, Tuna (Food product), Cookery (Tuna), Nice, France, Achor, Susy

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Aioli: it's all in the wrist

Article Abstract:

Issues concerning the technique of making aioli, which is a mayonnaise made from garlic, salt and olive oil, are presented. A recipe is included for Quick Aioli with Egg.

Mayonnaise, Cookery (Mayonnaise)

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The world's his oyster

Article Abstract:

Issues concerning the preparations of South Carolinian chef Louis Osteen for entertaining with an oyster roast are presented.

Oysters, Cookery (Oysters), Osteen, Louis

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