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

One of my favorite dishes in the whole world is escargot bourguignon. When I was a little kid and my dad took me to France for the first time, I would eat it at every meal. The best part was all ...

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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 ...

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.

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 ...

In St. Louis, as in most parts of the country, sourcing fresh escargots is next to impossible. One St. Louis entrepreneur aims to change that, however, by raising his own escargots. Ballwin resident ...