French
“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...
Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry c...
Making homemade aioli is a revelation and it's delicious on sandwiches, as a dip for vegetables or swirled into stews...
Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli. Sl...
Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a c...
Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with s...
These elegant cookies have pink peppercorns that are not only pretty, but great counterpoints to the sweet cookies an...
What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh an...
In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...
This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before. Plu...
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