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.
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.
The only real trick to this stiff summery sensation is resisting the temptation to snitch a swig before it’s time.
In Paris, everything looks like dessert. Everything. Or so says Susan Hochbaum, who sees sweet muses at every turn.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
You’ll be glad you didn’t just run to the corner bakery when there’s an obscenely buttery, flaky, made-from-scratch croissant before you. Trust us.
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.
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