These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter.
This Provençal specialty is a cross between a brioche and a focaccia.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
To make it easier to pit the olives for these addictive rolls (from chef Joël Guillet at Le Mas du Langoustier), gently crush them with a rolling pin first.
Life's a Feast pays homage to her adopted town of Nantes, France, with this recipe for a local specialty bread. The dough is perfumed with orange flower water and baked in the shape of a flower. Continue...
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