{"id":4815,"date":"2009-06-11T23:33:29","date_gmt":"2009-06-12T03:33:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4815"},"modified":"2009-06-11T23:44:34","modified_gmt":"2009-06-12T03:44:34","slug":"pot-au-feu-provencal%e3%83%97%e3%83%ad%e3%83%b4%e3%82%a1%e3%83%b3%e3%82%b9%e9%a2%a8%e3%83%9d%e3%83%88%e3%83%95","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4815&lang=en","title":{"rendered":"Pot au Feu Proven\u00e7al
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Pot au Feu Proven\u00e7al<\/strong>
\nJune 6, 2009<\/em><\/p>\n

Pot au feu is an easy and tasty comfort food. Put sausage and vegetables in a large pot with chicken base, water, bay leaf, and herbs, and cook over low heat for a few hours. I used Herbs de Provence to add interesting flavors. <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Pot au Feu Proven\u00e7al June 6, 2009 Pot au feu is an easy and tasty comfort food. Put sausage and vegetables in a large pot with chicken base, water, bay leaf, and herbs, and cook over low heat for a few hours. I used Herbs de Provence to add interesting flavors. Please help us promote […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,12],"tags":[],"class_list":["post-4815","post","type-post","status-publish","format-standard","hentry","category-meat","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4815"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4815\/revisions"}],"predecessor-version":[{"id":4906,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4815\/revisions\/4906"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}