American Heritage® Dictionary of the English Language, Fourth Edition
- n. A French dish of boiled meats and vegetables.
Century Dictionary and Cyclopedia
- n. A French dish which resembles beef stew: also used to designate soup stock and the pot in which soup stock is prepared.
GNU Webster's 1913
- n. (Cookery) A dish of broth, meat, and vegetables prepared by boiling in a pot, -- a dish esp. common among the French.
- n. traditional French stew of vegetables and beef
- French : pot, pot + au, on the + feu, fire. (American Heritage® Dictionary of the English Language, Fourth Edition)
“In New York, he was manager of the Four Seasons, tried to rescue the classic German restaurant Luchow's, then restored Café des Artistes to one of the most distinctive eateries in the city, famed as much for its restored Howard Chandler Christy murals of wood nymphs as for its schnitzel, pot-au-feu and chocolate desserts.”
“When it came time to tackle pot-au-feu, the results went far beyond my expectations, even better than I'd remembered from Henri IV.”
“No one will be the wiser, and any dinner with pot-au-feu center stage will bring down the house.”
“It was during college — at Henri IV, my favorite Harvard Square restaurant back then — that I first experienced authentic pot-au-feu, a delicious far cry from the boiled dinners of my childhood.”
“Although pot-au-feu, the national dish of France, has been called "the foundation of empires," it's essentially just a soup that requires a knife and fork.”
“I leave these marvels to fictional characters as they are not necessary; even the most basic pot-au-feu is both the epitome of simplicity at its finest and a deeply satisfying comfort food.”
“Similarly, it has been decreed that concierges watch television interminably while their rather large cats doze, and that the entrance to the building must smell of pot-au-feu, cabbage soup, or a country-style cassoulet.”
“Eric Shin a platter of Korean tacos from Kogi, Los Angeles At Joule in Seattle, Rachel Yang's pot-au-feu with sweet soy broth is a play on kalbi jjim, a Korean dish of stewed short ribs.”
“The popular Japanese food blogger Majin, whose Web site (majin. myhome.cx/pot-au-feu/pot-au-feu. html) features histories and critiques of some 1,720 Tokyo restaurants including dozens of tonkatsuya, says his ideal tonkatsu is a cut of sirloin (wet-aged from a pig "raised without stress") cooked in vegetable oil -- not sesame -- at a low temperature of 140 degrees Celsius for about 20 minutes.”
“Jonathan Player for The Wall Street Journal The idea with pot-au-feu, the French version of a New England boiled dinner, is to cook beef and vegetables so as to produce a refined broth, tender pieces of beef and vegetables that haven't been cooked to death in the process.”
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