While the ancient origins of escargot go all the way back to the Paleolithic period of human history (aka 30,000 years ago), it's safe to say that the way we eat snails has evolved since then. A ...

Hello everyone, and welcome back to a very buttery and savory edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. As you may or may not ...

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 ...

SEATTLE — Escargot inspires revulsion, passion, and confusion. Many people can't seem to wrap their heads around the fact that some cultures eat snails. Escargot is considered a French dish, although ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings For Caramelized Fennel: 1 tablespoon olive oil ¾ pound fennel, julienned Note: A lobster “still” is a whole ...

DEAR STACY: We’ve been slow as snails getting this recipe in the paper. My apologies. Let me ask you this: Do you have an escargoterie? That’s French for snail cooker. You don’t? Good news: You don’t ...

You think of them, perhaps, as garden pests. For me, they are a favorite meal. I eat snails. With a glass of good rosé and the proper amount of French bread, escargot are on my comestibles short list.