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 no longer in your kitchen. You’re in a medieval market in Alsace, or perhaps a cozy boulangerie in Burgundy, where the air smells of honey, cinnamon,...
The Galette des Rois, or "King Cake," is a beloved French pastry traditionally enjoyed during Epiphany (celebrated on January 6th) and throughout the festive season. This delightful treat, with its flaky puff pastry and rich almond frangipane filling, has gained popularity beyond France, especially in cities like...
My First Encounter with Foie Gras My first brush with foie gras wasn’t in a Parisian bistro or a Michelin-starred kitchen. It was in culinary school that I found myself staring at two large lobes of liver, tasked with prepping and pan-frying them as a garnish...
A Stew with a Story Bouillabaisse (pronounced boo-yah-bess, for the uninitiated) is more than just a fish stew—a love letter to Marseille, the bustling port city in the south of France. Legend has it that this dish was born out of necessity, crafted by fishermen who...
Torrijas, the Spanish cousin of French toast, is a dish steeped in history and practicality. Its origins date back to the 15th century in the region of Castile, where it was born out of necessity rather than indulgence. The working class, ever resourceful, devised a way...
