In terms of sheer lightness of texture, nothing beats the ethereal quenelle. It’s the quintessential French dumpling, classically made with ground fish or meat bound together with eggs, fat and a ...

FEATHER light, fluffy fish dumplings bathed in a creamy, intense shellfish sauce -- quenelles Nantua is a legendary dish and one of the highlights of French regional cooking. Chefs strove to perfect ...

Jeff’s grandmother, Alice Solomon, used to make gefilte fish from the fresh northern pike that Jeff’s grandfather Lester would catch in the lake outside their summer cabin in Wisconsin. Alice’s ...