I have many memories of late-night gratinée parties in our Lyon restaurant kitchen or at our house when I was a young man. When my brothe...

If I had to choose one soup from among all my favorites, it would probably be leek and potato soup, potage Parmentier, named after the French agronomist Antoine-Augustin Parmentier, who developed the culture of the potato in France in the eighteenth century.

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

I enjoy making pizza from scratch and occasionally make a pissaladière, the famous pizza from the south of France. Garnished with rendere...

A family tradition and summer ritual for me is catching grenouilles, or frogs, a pastime I enjoyed with my brothers every summer of our y...

I rarely used basil in France. In the cooking of the 1950s, it was considered unusual and esoteric. Tarragon, chervil, parsley, and chive...

Codfish is called morue in French, and what we call bacalao or salted codfish in the United States is morue salée in French. When I was a...

I was born near Lyon in the town of Bourg-en-Bresse, famous for its “chickens of Bresse,” which have white plumage, red combs, and blue f...

Sweetbreads from veal are my favorite of the variety meats. Gloria's two favorite offal are calves' brains and pig's feet, both of which ...

I have always loved corned beef, even the canned version I tasted in France at the end of the Second World War, when we occasionally got ...

For many Americans, the quintessential French stew is boeuf bourguignonne or beef Burgundy, beef cooked in Burgundy red wine (although it...

Big fat stalks of asparagus mean spring to me, along with dandelion salad, rhubarb, fresh trout, and strawberries. I like my asparagus th...