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.
The only real trick to this stiff summery sensation is resisting the temptation to snitch a swig before it’s time.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
This all-butter, no-fuss pastry crust comes together with ease and flakiness thanks to a little well-worded hand-holding that caters to pastry-making virgins.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
You haven’t truly experienced cherry season ’til you’ve owned a cherry tree. Darlene West has the purple-stained hands—as well as the perfect clafouti recipe—to prove it.
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
This luxurious white bean soup, loaded with garlic aplenty, is served to newlyweds in bed the morning after…um, well, you know. Sustenance, people. Sustenance.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
Crepe are all the rage on La Chandeleur, the annual French celebration of the humble-noble treat. Festivities, games, and, of course, much crepe eating ensue.
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