Michel Roux Jr is one of the best-known French chefs. In his new book, The French Revolution, Michel revisits the classic dishes from his Gallic heritage but with a modern approach - adapting his ...

We love the summery flavors of this flavorful, one-pan dinner from our friend Zoe McLaughlin, a Bay Area chef and fellow cooking instructor. Zoe shares her passion and knowledge about French cuisine ...

1. Heat oil in large braising pan. Brown chorizo slightly, add red onions and red peppers and toss a few times. 2. Add hens, tomatoes, artichokes and garlic. Continue to toss a few times to sear. Do ...

The chicken takes about 45 minutes, gloriously braised in the reserved piperade from Part I of this recipe. The chicken skin can be removed before cooking. Serve the dish with steamed white rice.

Six months ago, I spent the summer in Paris. While I cooked quite a bit in my small but efficient apartment kitchen, it was the plethora of restaurants right outside my door that I was really ...

Camille Lepage August 11, 2011 A specialty from the south of France, Poulet Basquaise combines a mix of flavors that will explode in your mouth. Ideal as a Ramadan recipe, it’s easy, cheap and quick ...

Six months ago, I spent the summer in Paris. While I cooked quite a bit in my small but efficient apartment kitchen, I was really interested in the plethora of restaurants right outside my door. One ...

In the days before Julia Child popularized French cooking in American kitchens, some dishes intimidated cooks with names that sounded foreign and fancy. We’ve come a long way since then, and we get ...

I spent the past summer in Paris. While I cooked quite a bit in my small but efficient apartment kitchen, the plethora of restaurants outside my door was what really interested me. I sampled every one ...

This aromatic mixture of onions, peppers and dried Basque seasonings is good enough to eat on its own. It takes about an hour to prepare, and then can be paired with scrambled eggs for the Sunday ...