Learn how to make a fanciful and iconic Parisian staple: the macaron.
Amanda and Merrill demonstrate how to ensure the thinnest slices by using a Mandoline.
Dorie is hooked on this paper-thin Alsatian "pizza" -- soon you will be, too.
Thanks to Dorie Greenspan, French baking is a lot less intimidating, a lot more accessible, and a whole lot simpler than you ever thought.
Amanda and Merrill shed some light on what makes a dish "Anna".
Amanda and Merrill launch our sixth issue of tips and tricks by demonstrating how to make mrsp's Sweet Potatoes Anna with Prunes -- a classic French dish with a seasonal twist.
Guest editor Dorie Greenspan tells us why this cake became the "it" cake for starlet Brigitte Bardot.
You should be eating more pie for dinner. Here's how to make that happen.
La cuisine française can be simple, approachable, and entirely aspic-free.
Ooh la la!
Rekindle your love affair with potato salad.
Anne Willan, founder of France's La Varenne cooking school, talks to us about old heroes, new icons -- and the golden age of cooking.
A salad that breaks every rule, and won't leave you looking for your next course.
Keep things simple -- and French -- with spring's most perfect lunch: radish tartines with butter and salt.
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