French Cuisine

A Cuisine Forged in Borders and Belonging Alsatian cuisine isn’t fusion—it’s identity. For centuries, Alsace has stood at the crossroads...

Master the art of roasting a goose for a show-stopping, succulent holiday feast. Why Goose? Roasting a goose is not...

Brittany—the rugged, windswept region of northwest France is as famous for its dramatic coastline as it is for its incredible...

French cooking has a branding problem. To the uninitiated, it’s the culinary equivalent of a black-tie gala—exclusive, fussy, and slightly...

In the Poitou-Charentes region of western France, Easter traditions are steeped in a blend of rural life, Catholic heritage, and...

In the pantheon of breakfast foods, French toast occupies a peculiar and exalted position. It is neither as austere as...

There’s a certain kind of magic in the way food can transport you. One bite of pain d’épices—French spice bread—and you’re...

The Galette des Rois, or "King Cake," is a beloved French pastry traditionally enjoyed during Epiphany (celebrated on January 6th) and...

My First Encounter with Foie Gras My first brush with foie gras wasn’t in a Parisian bistro or a Michelin-starred...

A Stew with a Story Bouillabaisse (pronounced boo-yah-bess, for the uninitiated) is more than just a fish stew—a love letter...