A 15-minute French classic made with fresh, inexpensive ingredients.
French onion soup, tarted up.
The classic olive spread from Provence.
Delicate, fancy eggs for spooning on toast.
Is there a better way to eat salt cod? Probably not.
The bright and punchy sidekick that freshly shucked oysters deserve.
Your guests will think you worked hard on it. You didn't.
A light, bright, comforting celebration of spring
A dippable gratin of spinach, artichokes, and a heavy dose of nutty Gruyère and creamy Boursin.
A recipe inspired by the original Provençal tapenade.
A richer, deeper, old-fashioned version of a famous French artichoke dish.