Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
We discovered that rich, buttery, thick-sliced shokupan (Japanese white bread) makes perfect French toast.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
This scrumptious French tart is the perfect blend of tart and 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.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
This lavender honey ice cream recipe is delicate and sweet, with a hint of lavender. It is popular in Haute Provence.
A nod to the composed salad of southern France, this elegant quiche combines green beans, olives, potatoes, tuna, and buttery just-wilted lettuce.
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