Who: La Cornue
What We Noticed: La Cornue, best known for their stoves, makes heavily handsome and luxurious French-style kitchens, gleaming with enamel and brass. But they are also adapting to more modern tastes with this clean-lined induction stove. It looks more like a desk than a range -- furniture for the home. The accompanying oven hides its controls behind a hinged panel and also manages to look more like furniture than an appliance.
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Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they're also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it's a winner for any dinner party crowd. More

Let me walk you through the experience of eating a fresh gougère. It's surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it's gone. You're going to want to make a batch of these soon, trust me. More

If you haven't had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired, but quiche is an especially good dish for a big Easter brunch or other spring-time gathering. You make it the day ahead, slice it just before serving, and then pass out the plates. This fool-proof recipe has yet to disappoint. More

I have a very tiny kitchen and it sometimes will prevent me from entertaining as much as I would like. I thought this was a legitimate excuse until I saw a video from British-born, Paris-dwelling Rachel Khoo. At least I have a real stovetop and oven! Read on for more about Rachel and a video clip featuring her teeny-tiny kitchen.
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I have been meaning to try a yogurt cake for a long time. Clotilde at Chocolate & Zucchini says that gâteau au yaourt is a simple classic, a cake that is often the first thing that French children learn to bake. It doesn't need a mixer or more than one bowl — or more than 10 minutes, for that matter. And its tangy, fluffy texture is just a perfect pair for summer berries. More

When we think of Bordeaux wine most of us immediately think of its famed red wines. Maybe it is time to take a more serious look at what the Bordelais are doing with dry white wines, because dry white Bordeaux is making a strong comeback.
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Prunes need to revamp their image. Most people associate them with the elderly and the infirm, making them possibly the least sexy fruit ever, when in reality they are soft, sweet, deeply flavored — and dare we say sexy? Not only that, prunes are adaptable; they are as good served with duck as they are stewed with sweet port wine and spooned over cake. Prune lover or merely prune-curious? Check out the 10 recipes below! More

Have you ever encountered the sparkling green or red gooseberry? Commonly found in many parts of the Eastern United States and England, I myself (based on the West coast) had never tried the sweet/sour little fruits. When I bought a can of them 6 months ago, I aimed to throw them into a summer pie or jam. Instead, my forgetfulness inspired this Fall recipe for a clafouti.

Have you heard of this divine, rustic breakfast-meets-dessert treat? If so, have you used coconut milk and gooseberries as the major components of the recipe? More

Lauren Shockey recently finished the culinary equivalent of an Iron Man triathlon: She cooked her way around the world, beginning in New York City and progressing through three more restaurant kitchens in Paris, Hanoi, and Tel Aviv. And then she wrote a book about her adventure. What did this culinary marathon of restaurant toil (and writing!) teach her about home cooking? That's the subject of our interview with her today.

Read on for Lauren's favorite things to eat from the cities where she worked, the most useful things she learned about home cooking from restaurants, and the one restaurant task she hopes she never does ever again. More