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Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Stuffed vegetables are a classic summer food all over the southeast of France.
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
This is the ultimate summer dessert, best made with the first crop of gooseberries.
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.
This thin crusted tart makes for a wonderfully light dessert.
If you mix plenty of pitted black cherries into what may be best described as a slightly thick crêpe batter, you will have the makings of clafoutis Limousin, a type of cake from rural southern central France that takes its name from clafir, a dialect word meaning "to fill."
This luxurious terrine is a classic of French cuisine.
These chickpea-flour "fries" are a staple of Niçoise cuisine.
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun.
Autumn-ripe pears create a tasty twist on this classic French dessert.
This “cake” is a creative way to serve the bitterly delicious eggplant.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
No one can resist this light and fluffy dish baked with savory vegetables and a hint of nutmeg.