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 ...

Start by sauteeing your mushrooms with a little butter in a med sauce pan. Let them get some color. Add your garlic & shallot. Sautee 1 min. Deglaze with pernod. Reduce liquid by half. Add cream.

Add Yahoo as a preferred source to see more of our stories on Google. A plate of cooked escargot - Alexander Spatari/Getty Images Some cuisines feature delicacies that are intricately aged or ...

Deep End Diner Eddie Lin takes us behind the stove with Chef Sébastien Archambault at L'Epicerie in Culver City for a lesson in cooking Escargot. You'll find a recipe for Escargot a la Perigourdine on ...