During those few months when these delicate, lovely blossoms are in the market, buy them and fry them to eat as you sip wine before dinne...

Here’s a classic French dessert that is a great party choice, as it can be made in advance. The combination of the mousse and ripe bluebe...

Everyone loves guacamole, and I like to keep it simple. Salt is a very important ingredient in this dish, but I once made it too salty an...

I happened to have watched Molto Mario on the Food Network the day before I was having friends over for dinner, and he inspired me. His v...

You can’t miss with well-seasoned lamb chops. The type of chops to use is entirely up to you. I love the way the rack chops look with the...

I cannot wait for the day in July or early August when I smell that evocative, earthy aroma of ripe heirloom tomatoes at my farmers’ mark...

After trying this deeply flavored chicken at several restaurants in Paris, I came home to make it again and again. Poulet au vinaigre is ...

This is a splashy dessert that is ideal served after a fish meal. It is inspired from a BayWolf Restaurant recipe. The color is deep crim...

Here is a wonderfully successful way to braise fennel so that it is as tender as it is delicious. This dish can easily be made ahead of t...

These delicately flavored leeks make a light first course and are as good at room temperature as chilled. You might serve them on individ...

I love the delicate, French haricots verts, buts if you can’t find them, use small green beans. Julia Child always suggested cooking them...

Believe it or not, even children love these winter vegetables. There is something about slicing them, browning them, and giving them a bo...

Something magical happens in the mouth when the tiny caviar eggs burst as you roll them around with the even tinier grains of cornmeal. T...

One wintry day I picked up The Alice B. Toklas Cookbook, hoping to soothe the monotony of the long gray season with something inspired an...

From my first bite of tartiflette I knew it was destined to become part of my repertoire. The concept is definitely simple, and the dish ...

I had been delighted by this dessert of spiced oranges in zesty sauce many times at dinner parties in Paris and I finally I got up the ne...

Popovers are a treat for breakfast, lunch, or dinner—an old-fashioned surprise. For best results, try to find popover pans where the meta...

This is the onion soup of onion soups. I seek out this deep rich soup in restaurants when I am in Paris, usually without much luck unless...

This cake, created by Marion Cunningham and her daughter Katherine, by way of Blum’s Restaurant, is the best present you could possibly g...