It's probably a good thing that croissants are so fussy to make or we'd be eating them every day. As it is, the whole process of making the croissant dough, laminating it with butter, shaping, and baking is at least a two-day affair. But, friends, it is so worth it. You'll never have better croissants than the ones you make yourself and eat fresh from the oven. And here's how to do it. More

Oh, Paris! How I would love to scoot over there for a day or two this Valentine's weekend! Paris is a classic destination for lovers, and with very good reason. The light, the romance of the city, and above all the wine and food make it such a wonderful place to wander on a romantic weekend. But if, like me, you won't be visiting Paris any time soon, here's a bit of eye candy and some thoughts on what makes a Parisian kitchen different from the average American kitchen. More

Elegant puff pastry palmiers are one of our all-time favorite cookies. So crispy! And buttery! Plus it feels so fancy to set them on a tray for a spot of afternoon tea. We'll tell you a little secret, too: they are super easy to make. More

Bar-eee-gooul! It just rolls of the tongue, doesn't it? This is a dish of artichoke hearts stewed in white wine from the Provence region of France. It's light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal. Our version takes advantage of frozen artichoke hearts so the whole dish comes together quickly and easily in just a few minutes. More

There are many versions of prepared vegan 'mayonnaise' out there on the grocery shelves. But they're also quite simple to make at home where you can adjust the sweetness/tang ratio to your taste. Read on for two versions, one made with tofu and another made with almonds. More

We asked some of our favorite food bloggers to share a holiday treat with us over our holiday break. Lucy Vanel is a friend and fellow blogger in Lyon, France, where she pens really wonderful posts for her blog, along with quiet photos full of light and shadows. Here is one last Christmas post from her, a simple cookie to make tonight, on Christmas Eve itself.

f you make them small enough, these simple little French sugar cookies hit seductively in the pleasure zone just intensely enough that they stand up to the fruits, nuts, candies, chocolates, breads, boozy almond paste stuffed prunes and figs and otherwise rich friandises that are available on the 13 desserts platter. More

If you come from Alsace, choucroute garnie probably tastes like home. For the rest of us, this French dish is all about warmth, comfort and abundance: sauerkraut simmered with wine and juniper berries and studded with various cuts of pork, piled high on a platter and surrounded by a ring of boiled potatoes. Have you ever tried making it at home? More

Raise your hand if you've ever actually made a soufflé. Yeah, me neither. Not until, that is, I took a class with Paule Caillat in Paris and realized what a cozy, simple, weeknight dish a soufflé can be. It's really perfect for a fall night: an immensely satisfying dish of cheese and eggs, whipped into a melting cloud that sighs on your tongue. And it's easy — not fussy, not so elusively French as I had supposed it to be. Here's how to make a souffl&eacute — why not whip one up tonight? More

Last Tuesday afternoon, a craving for Coq au Vin (chicken stewed in wine) hit me out of nowhere. I didn't have time to luxuriate over dinner preparations, but I happened to have ingredients that would pass for a classic Coq au Vin — chicken thighs, dried porcini mushrooms, a red onion, pancetta, and red wine. More

With the days growing shorter and cooler, I often feel like cozying up in the evenings with a glass of something contemplative and warming. Some of my picks for this time of year are smoky single-malt scotches, well-aged tequilas - and a new favorite around my house, Armagnac. More