Featured in France
Jacques Pépin’s Carrot Crepes Go with Everything—from Leftovers to Weekend Brunch
Vegetables don’t have to be savory.
This Basque Winery Is Reinventing Vermouth With a Regional Grape (and Sustainable Methods)
Light and effervescent, the drink is already popping up on menus in the U.S.
Oysters with Griddled Lemon “Curd”
Move over, mignonette.
Raw Bar Season is Upon Us—Here’s What 3 French Wine Pros Pair With Their Oysters
Break out the chenin blanc, cremant, and more bivalve-friendly sips.
Flavorful and Versatile, Zabaglione Is a Festive Way to Cap Off the Meal
The unfussy “chef’s dessert” comes together in minutes.
It May Be September, But We’re Not Done Drinking Rosé
A pioneer of French biodynamic viticulture debunks “summer wine” and other misconceptions about the lovable, all-season beverage.
This Is What Your Mussels Have Been Missing
Shellfish shines when finished with a fragrant French anisette.
Add a splash of Pastis to this quick riff on a classic shellfish recipe.
The Mothers of All French Sauces
Six foundational recipes at the heart of Gallic cuisine.
A rich brown sauce at the heart of classic French cuisine.