Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Lavender adds a delightful twist to this classic French dessert.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
You can smell the milk and cream turn from sweet to savory as this dish bakes.
This traditional French salad is light, crunchy, and delightfully sweet.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.
This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day.
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