A 15-minute French classic made with fresh, inexpensive ingredients.
The classic olive spread from Provence.
The bright and punchy sidekick that freshly shucked oysters deserve.
Delicate, fancy eggs for spooning on toast.
French onion soup, tarted up.
Is there a better way to eat salt cod? Probably not.
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.