Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says...

If you’ve been lucky enough to have traveled to France, chances are you’ve seen Pan Bagnat scrawled on menu boards, or even eaten this...

These tiny French butter cakes, which require their very own special baking pan, are worthy of all the accolades that regularly come...

This recipe first appeared in the April 2018 issue of Culinaire Magazine, courtesy Renée Kohlman. A soufflé is like magic. Eggs and a few...

This recipe first appeared in the July / August 2012 issue of Culinaire, courtesy Chef Thierry Meret.