Author Aleksandra Crapanzano, who lived in Paris as a child, has written a charming new book on French confections. In "Gateau: The Surprising Simplicity of French Cakes," she tells the story of ...

The braised lamb is redolent of pomegranates and cumin. The chicken dumpling soup is fragrant with Persian limes and cardamom. Pan-seared potato gnocchi are laced with dried porcini, mesquite-grilled ...

Peel the apples, cut in half, and remove the cores. Heat the butter in a large sauté pan, add the sugar, cinnamon, and apple halves. Sauté for 3 to 4 minutes over medium-high heat, turning the apples ...

This gâteau d’Hélène recipe from the 1970s is just as elegant and delicious today as it was decades ago. By Dorie Greenspan No one has ever complimented me on my decisiveness. It takes me forever to ...

James Beard Award–winning writer Crapanzano (Eat. Cook. L.A.) demystifies the art of French baking at home in this delightfully illustrated guide. Drawing on the lessons she’s learned while living in ...

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