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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

Huckleberries Online

Food Porn: Boeuf Bourguignon

Chilly autumn and winter nights beg for warm and hearty dinners like stew. Boeuf bourguignon – beef in red wine – is a rich and velvety French classic, made famous for American home cooks by Julia Child. She prepared the dish during the first episode of her television show, “The French Chef,” in 1963. In her cookbook, “Mastering the Art of French Cooking,” published two years earlier, Child called it “one of the most delicious beef dishes concocted by man.” Thick, comforting and long-simmering, it’s perfect for unhurried weekends when temperatures dip and the warmth of home keeps people indoors. The recipe can seem daunting. It’s really three – boeuf bourguignon, brown-braised onions and sautéed mushrooms – in one/Adriana Janovich, SR. More here. (Photo: Adriana Janovich)



D.F. Oliveria
D.F. (Dave) Oliveria joined The Spokesman-Review in 1984. He currently is a columnist and compiles the Huckleberries Online blog and writes about North Idaho in his Huckleberries column.

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