We can dream.
It takes two to tango—and also to make these Meyer lemon macarons.
Tonight: A peasant dish that's not actually all that humble.
Throw beans, lardon, and duck confit into a pot to slow-cook and only good things can happen.
When "you're too old to eat plain butter sauce," flavor it with white wine and shallots, name it something else, and go on with your life.
Wine for breakfast? Oui!
How I landed at the fact that a French stew may just be the best Thanksgiving dish.
This week, KatieQ shares some tips from culinary school: how to make and use an aromatic bouquet garni.
Anne Willan, founder of the legandary La Varenne Cooking School and author of Secrets from the La Varenne Kitchen, urges us to boil stock and make our own vinegar—and for good reason.
Blistered flatbread gets topped with crème fraîche, cheese, bacon, and layers of whisper-thin apple slices.
To make these elegant French sugar cookies, bien sûr!
When you’re revising a 1950s book about preserving, what stays and what goes?
Whatever it is, it's awfully good.
Yes, you can eat cheese for every meal.
Fête France's national day with a no-frills master recipe for dinner, lunch, brunch, and beyond.
The fish stew of the Mediterranean has a little magic and a lot of aromatics.
Izy Hossack of Top with Cinnamon shows us how to make madeleines, the buttery, light, and slightly sweet French classic.
KatieQ collaborates with Bubble Child to bring you a thick and tangy (and relatively easy, minus the whisking) hollandaise sauce, with French class.
Live la vie en rose with these recipes fit for any Francophile.
At a Parisian market, KatieQ shows us how to walk the walk, talk the talk, and eat the eats.
Find out which books make it into the final round of this year's Piglet.
It's a showdown between two Food52 favorites, Alice Medrich and Dorie Greenspan. Which way will New York Times columnist Rosie Schaap's favor swing?
Dorie Greenspan -- cookbook author and expert on baking in the U.S. and France alike -- tells us how to stock our kitchens like French home bakers do.
We look back through Mimi's contributions this week, straight from her farmhouse in France.
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