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RecipeHam, Cheese & Dijon Pinwheel Puffs
These easy appetizers come together quickly and are a major crowd-pleaser for a holiday party.
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RecipeBaked Eggs with Spicy Tomato Sauce, Chickpeas, and Mozzarella
This spin on pipérade, the chile-laden French Basque dish, includes nutty chickpeas and meltingly creamy mozzarella along with eggs.
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RecipePoached Egg and Asparagus Toasts with Beurre Blanc
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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How-ToHow to Make a Charlotte Royale
This classic dessert gets a thoroughly modern (and delicious) makeover.
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How-ToEasy Make-Ahead Cheese Puff Appetizers
Learn how to make simple cheese puffs that can be frozen and baked up just when you need them.
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How-ToHow to Make Duck Confit
Learn how to poach and cure duck legs in duck fat for silky confit, an essential ingredient in cassoulet and other winter dishes.
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How-ToVideo Recipe: French Onion Soup
The bistro classic is simple to pull together: caramelized onions, beef broth, and a crust of baguette and Gruyère cheese.
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How-ToHow to Make a Croquembouche
A classic French croquembouche—a tower of caramel-coated cream puffs with a halo of spun caramel threads—is a fixture at weddings and holidays. It's definitely a bit of a project, but it's a fun one. Learn how to build this sweet and salty cream puff tower from the bottom up.
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How-ToHow to Make Chocolate Soufflés
Shelley Wiseman demonstrates pastry chef Zoë François’s foolproof technique for making light-as-air chocolate soufflés
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How-ToHow to Caramelize Crème Brûlée
Homemade crème brûlée is even better than any you'll have in a restaurant, but it does require mastering the right tool: a mini blowtorch, which helps you achieve that perfectly…
