You’ll never make them the same way again.
A foolproof, laissez-faire method for the pie dough–averse.
Don't be intimidated by the 3 regional varieties.
It's savory, not sweet; dinner, not dessert.
Don't be intimidated, be informed.
Whichever recipe you have, this process will guide you.
What its president calls the "envy of the world."
Grab the parchment paper.
With the help of Master Baker Eric Kayser
A flaugnarde to fall for
Meet poulet au *sherry* vinaigre—or any vinegar, because this is customizable.
According to the former Parisian and current New Yorker, Adam Gopnik
Or... How to Go to Bordeaux in a Bite
The author of Modern Cider matchmakes our 4 most autumnal recipes
A guide to French & Italian vermouth
It's not French
He takes his choux very seriously
Celebrate Bastille Day with Some of Our Favorite Recipes
Homey treats that anyone can handle
The dish to make when you're craving the flavors of Paris
We combed through the Picard website and made an entire dinner party menu
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Well played. You deserve a cookie.
Name your first collection or try one of these: