Escargot is one of those slightly intimidating French dishes you only pretend to know about. But actually, this snail dish isn't all that scary; it's essentially mollusks in a rich, herbaceous sauce.

Escargot is popping up on menus at more eateries around the Pittsburgh region. While not quite as prevalent as the Pittsburgh ...

That favored dish of his childhood isn’t exactly abundant in Los Angeles, the city he’s called home since leaving France in the 1990s. Even though he has helmed successful restaurants—and a series of ...

Some cuisines feature delicacies that are intricately aged or particularly seasoned, but the French prefer one in particular to sludge along their soil. Though escargots, a classic French dish, are ...

Savoring a handmade meal with friends, family, and even strangers is perhaps one of the greatest joys this world has to offer. And this ritual is often heightened when the tastes and flavors come from ...

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 ...

When you see escargots on a menu, a few things may cross your mind, the first of which might go something like: “Why would anyone willingly eat snails?” Depending on your familiarity with the mollusk, ...

If you’re on the hunt for cuisine Provençal and a menu that epitomizes the essence of summer, motor over to Spring in downtown LA. That’s the word on the street from our favorite food writer Jonathan ...

In this week’s Chef and Tell interview with Matt Lewis, exec of Bones, he extols the virtues of women in the kitchen, pho and pop-up restaurants. But Lewis also has a passion for the food he cooks at ...