In this episode, we recreate 3 side dishes from the French Reveillon spread in the December 1969 edition of Gourmet Magazine, featuring Cardoons (the bitter cousin of celery who was none too happy about the carrot sticks stealing his big role, thank you very much), Glazed Chestnuts, and Endive and Beet Salad. I’d say Bon Appetit, but that’s an entirely different magazine…
Spoons Photo by Karolina Grabowska from Pexels
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Recipes from Gourmet Magazine, December 1969, French Reveillon spread, unknown authors for recipes