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.
This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.
A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it’s not like an instant spa treatment.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
Travel writer Joyce Hanson remembers when she and her artist friends had their first run-in with snails while living in France during a particularly carefree summer.
A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail