In France, the term appellation d'origine contrôlée, which is often seen on bottles of wine, translates to “appellation of controlled origin,” and today the term is sometimes applied to agricultural and dairy products, as well as to wine...
From: Executive chef Elias Iglesias, Morton's, The Steakhouse New York City. Yield: 4 servings...
From: Executive chef Joanne Bondy, Old Hickory Steakhouse, Gaylord Texan,Dallas. Yield: 1 serving...
