Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Lavender adds a delightful twist to this classic French dessert.
Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas.
We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980).
You can smell the milk and cream turn from sweet to savory as this dish bakes.
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).
This traditional dessert is made with tons of sugar and an outrageous amount of butter.