The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
This Provençal specialty is a cross between a brioche and a focaccia.
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
This rich soup, full of flavor, is topped with a foie gras mousse.