Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
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).
This traditional French salad is light, crunchy, and delightfully sweet.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
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).
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.
Muddled basil and tarragon add freshness and intensity to Pernod's green hue in this refreshing spring cocktail.
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