Gourmandistan was happy to learn that our favorite baker and pork supplier had decided to raise a flock of guineas and offer them for sale at our local market. We’re fans of the better-than-chicken flavor of guineas, but worried our favorite way to cook poultry would result in a too-dry dinner. Looking for an alternative, Steve vetoed any recipe that called for quartering or deboning, and pointed out that our purchase contained neither liver nor giblets, which some other ideas called for. We found a simple-looking one-pot recipe […]

Categories: Cabbage, Carrots, Cooking, Food, France, Guinea, Leeks, Potatoes, Recipes