Lavender adds a delightful twist to this classic French dessert.
This condiment pairs beautifully with buckwheat crêpes.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go.
This lovely stock enhances so many recipes and stores so well, we advise keeping it on hand at all times.
A rich and hearty stew of white beans, lamb, and vegetables.
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.