• skate
    By Tom Parker Bowles

    Regal Fish Dish: Skate Au Poivre

    Fortnum & Mason's cookbook is filled with storie and recipes from their renowned kitchens. Learn how to make this simple skate au poivre.

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  • IrishFrenchonionsoup
    By Jess Kapadia

    Comfort Classic: Make French Onion Soup 3 Ways

    If now's not the time for French onion soup, we don't know when is! Besides having a fridge drawer full of the onions so necessary for holiday cooking, there's a chill in our bones that just won't quit. The solution? Slice them thinly, caramelize the heck out of them in lots of butter, add broth…

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  • madeleines (1)
    By Elisabet der Nederlanden

    In Season: Glazed Eggnog Madeleines

    Check out these glazed eggnog madeleines. They put a sweet, spiced Christmas twist on a French pastry favorite in no time at all.

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  • nicoise
    By Suzanne Lenzer

    Feast Together: Communal Salade Niçoise

    For those with food commitment issues, there is Graze. It’s a colorful collection of vibrant “not quite a meal, more than a snack” dishes from renowned recipe developer and food stylist Suzanne Lenzer. Whether you’re looking for a late night nosh or light lunch-ish-type-meal, there’s plenty of options in here for you. This communal salade…

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  • boulud_welcome
    By Jess Kapadia

    Daniel Boulud: Master Of Airplane Lamb, In-Flight Cheese

    Chef Daniel Boulud is as uncompromising about the food served on his flights as he is about any of his 13 dining establishments*. Last year, the Michelin-starred chef became the first US-based chef to partner with Air France, joining a list of renowned figures who develop their restaurant-quality meals.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2017/07/boulud_handingoutmenus-700x467.jpg]The chef joined a group of American food…

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  • pancakes (2)
    By Mimi Thorisson

    Butternut Pancakes With Sage Brown Butter Recipe

    Blogger and author Mimi Thorisson has a new cookbook out that will kindle a delicious love affair with the cuisine of the French countryside. Starring the best-quality ingredients sourced from small outdoor markets, family-owned purveyors and home gardens, this collection of recipes elevates a simple, humble cuisine to the highest level. These butternut pancakes with sage brown…

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  • macandcheese
    By Mimi Thorisson

    Mimolette And Comté Macaroni And Cheese

    Blogger and author Mimi Thorisson has a new cookbook out that will kindle a delicious love affair with the cuisine of the French countryside. Starring the best-quality ingredients sourced from small outdoor markets, family-owned purveyors and home gardens, this collection of recipes elevates a simple, humble cuisine to the highest level.This section of the book turned out…

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  • patecroute_winner
    By Jess Kapadia

    NYC Chef Wins World Championship Of Pâté-Croûte Semifinal

    The World Championship of Pâté-Croûte was held Monday, October 24, at the Consulate General of France in New York City. What is pâté-croûte? Also known as pâté en croûte ("pâté in pastry"), this preparation is a dense cooked terrine of meticulously seasoned and layered meat and offal encased in puff pastry, and it's one of the…

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  • cornfennelsoup
    By Beatrice Peltre

    In Season: Corn And Fennel Soup

    Author and blogger Béatrice Peltre has a new collection of recipes out that will have you craving French food like never before. One of the most appealing factors of French food is that it's made at home for family. Though France's fine-dining scene has garnered world renown, it's eating at one's own dining table that's the real treat.…

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  • landaise
    By Danny Lidgate

    French Fare: How To Make Salade Landaise

    Lidgate's has been a family-owned London mainstay for 160 years, so trust third-generation restaurateur Danny Lidgate to showcase the very best meat Holland Park has to offer. His new recipe collection is a juicy tribute to the cuisine that made his family famous. Grab a knife and dig in!Les Landes is a coastal region of…

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  • verrine
    By Jess Kapadia

    Amuse Your Bouche: What Is A Verrine?

    A verrine is an amuse-bouche or hors d'oeuvre that's as elegant as it is easy to prepare. Think of the elements in your favorite canapé — salmon, dill sauce, cucumber, for example; or beet and goat cheese — and prepare them so that they're easy to layer into a small glass. You've just made a verrine:…

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