Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.
Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely made in a mini-muffin pan.)
Although the name “financiers” may conjure images of fancy French pastries, these delicate beauties with a velvety crumb couldn’t be easier to make.
A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.
Pain de mie is perfectly rectangular and, as such, perfect for toast and sandwiches. It’s traditionally made in a Pullman pan but we show you how to use any old loaf pan.
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
Rest assured, dear reader, this chocolate sandwich is a far cry from Wonder bread and Hershey’s. Ooooooooh soooooooo far.
A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
If only we could go back in time to candidates who simply promised a chicken in every pot.
When subjected to gentle heat, radishes’ vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.
Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You’d expect nothing less from the French, yes?
Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?
Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
This perfectly imperfect galette is unspeakably easier to make than pie. And yet to guests its equally impressive. Do the math.
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