Everyone loves escargots à la Bourguignonne: helix snails (the wild ones are predominantly from Burgundy) with butter, ...

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Preheat the oven to 400°. Set the pastry shells on a baking sheet and bake in the center of the oven for about 25 minutes, or until puffed and browned. Cut out the scored tops and reserve.

In small sauté pan, heat the 90/10 olive oil blend on medium heat. Add the minced shallots, garlic and escargots, and toss for 30 seconds. Add Pernod and white wine carefully. Adjust seasonings ...

This recipe is provided by Ric Brewer of Little Gray Farms. For more escargot recipes, go to Little Gray Farms. Kale Roberts is a former editor for MOTHER EARTH NEWS and a current senior program ...

We are adventurous diners who seek new and unusual culinary experiences, such as the combination of cooked snails — escargots — and russet potatoes twice baked, a dish featured in a new ...

Here are five other eateries to have on your radar in June. Jamaica’s largest restaurant chain has opened its first ...

A famed French restaurant in the West Village will soon serve its last appetizer of escargots as the eatery’s owner retires after more than four decades, Side Dish has learned. La Ripaille ...