Ann Mah

Ann Mah, a food and travel writer based in New York and Paris, is the author of Mastering the Art of French Eating (Viking 2013).
Pizza, Positano, and a Honeymoon Kind of Love
We're still talking about the food we ate on our honeymoon on the Amalfi Coast, all these years later.
Jul 8, 2022
How to Make Traditional French Cassoulet
Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here’s how to make it at home.
Jan 29, 2020
Recipe: Cervelle de Canut (Herb-Flecked Cheese Spread)
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. This herb-flecked farmer’s cheese is a classic recipe from Lyon, which is considered the gastronomic capital of France. Cervelle de canut translates literally to “silk-weaver’s brains.
Jan 29, 2020
Recipe: Farçous (French Chard Fritters)
These chard fritters are a perfect example of the French culinary ability to transform a few humble ingredients into something greater than the sum of their parts.
Jan 22, 2020
Flammekueche (Tarte Flambée)
The name translates literally to "flame cake," but flammekueche is neither a cake, nor is it on fire.
Jan 21, 2020
France’s Favorite Grocery Store Only Sells Frozen Food. Surprised? You Shouldn’t Be.
Trader Joe's, move over. This frosty French favorite destroys stereotypes and has a lot to say about French food.
May 24, 2019
Recipe: Galette des Brittany (Salted Butter Cookies)
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. Hailing from the region of Brittany, which is located on the far edge of northwestern France, these shortbread cookies may appear ordinary, but don’t be fooled by their plain-Jane appearance. These Breton biscuits are special because they rely on cultured butter to flavor them … and that’s it. No vanilla, no citrus zest — just high-quality, salted butter.
May 1, 2019
The 5 Unsung Heroes of Regional French Cuisine
For every famous regional recipe, there are a handful of other unsung recipes born of the same culinary traditions, and often showcasing the same ingredients.
May 1, 2019
The Lesser-Known French Crêpe You Need to Try
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. Made from chickpea flour and olive oil, this thin, savory crêpe is best eaten hot, its blistered surface stinging your fingertips, and the crisp edges giving way to a creamy, tender center. Socca is the beloved street food of Nice, and its vendors can be spotted throughout the city, hawking it from carts attached to motorbikes, or sidewalk stands.
May 1, 2019
The Guinness Record Holder for “World’s Largest Gingerbread Village” Shares His Best Tips
Constructed entirely of cookies and icing, gingerbread houses are among the most magical of holiday treats. But for the home baker, embarking on such an intricate project can seem intimidating. Is it possible to build a beautiful biscuit structure from scratch and still have fun? I spoke to Jon Lovitch, New York chef and creator of GingerBread Lane, a collection of over 1,200 edible houses currently on display at the New York Hall of Science.
Dec 20, 2016