Don't call it marinara.
Chef Hélène Darroze seasons her classic béchamel sauce with garlic, thyme, and Basque Espelette pepper.
Little more than egg yolk and oil go into this classic French sauce.
A pale blond roux thickens this mild French "mother sauce."
Six foundational recipes at the heart of Gallic cuisine.
Maneet Chauhan's pineapple chaat is an irresistible introduction to making Indian street foods at home.
Alexia Duchêne’s witty, worldly, off-beat cooking is giving the Parisian food scene a sharp creative edge.
Meat and mentorship with the pioneer of seed-to-sausage charcuterie.
This Easter, consider adding edible flowers to one or two courses—or go all-out with a (mostly) plant-based floral feast.
Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
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