Shellfish shines when finished with a fragrant French anisette.
Add a splash of Pastis to this quick riff on a classic shellfish recipe.
A rich brown sauce at the heart of classic French cuisine.
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.
Swap the kiwi out for any seasonal fresh fruit in this casual yet elegant dessert.
Dried hibiscus blossoms lend their vibrant hue and a pop of tropical acidity to this contemporary take on a Mediterranean classic.
Warm baby greens in a duo of creamy dressings.
Alexia Duchêne’s witty, worldly, off-beat cooking is giving the Parisian food scene a sharp creative edge.
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