Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
David measures his friends on how true, honest, and kind they are—and how superlative their baking skills. His friend Cindi measures up.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease.
Breakfast made in a muffin tin has perhaps never been so enticing as with this nifty ooh- and aah-inducing riff on the classic croque madame.
A simple, step-by-step recipe for the classic French crêpe that can be mastered by anyone. Yes, anyone. Even you.
Sorta like potato gratin, except the nutty, cheesy white sauce swaddles leaves of spinach, not sliced spuds. Sure beats salad.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
David blogs his way through Paris, embracing wining, dining, and a magically slenderizing manner of thinking that just may offset all the foie gras, fromage, and frites.
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