We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
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).
Light and delicate, fried squash blossoms are an unforgettable treat.