Here's the formula for a perfect pique-nique, complete with homemade baguettes and all the cheese
In the Mexican city of Puebla, indigenous women gather to cook and share food traditions
Kate Hill dives deep into the Mediterranean feasts and adventures of Patience Gray
Notes from a kitchen in Gascony, where no dish is complete without a healthy heap of duck fat
Confit, from the French verb confire, to preserve, is a traditional means of cooking meat slowly in its own fat. … Continued
Gascony’s love affair with corn dates back to the 15th century, when it was introduced from the New World by … Continued
Many years ago, I learned a classic civet of duck cooked in a rich wine and blood sauce from the … Continued
Traveling through the lower reaches of Gascony, you will be offered a steaming bowl of garbure to begin almost every … Continued
I borrowed this method and these ingredients from a classic chicken recipe often made during the wine harvest with big … Continued
What do a third-century virgin martyr and 2,000 heritage fruit trees have in common? In the corner of southwestern France … Continued
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