Author: Mark Weatherbee
Author: Nana K. Varnedoe
Author: Hélène Wagner-Popoff
Author: Terry Gibralter
Author: Robert Colombi
Author: Monique Gaspais
Author: Eleanor Moscatel
Author: Ruth Gardner-Loew
Author: Anita Ravon
Author: Michel Depardon
Author: Eleanor Moscatel
Author: Mark Weatherbe
Author: Craig C. Cantor
Kouign-amann is often baked as a hand-held pastry in North America. Here, Claire Saffitz shows the other form the classic Breton pastry can take: a single 9-inch cake.
Author: Claire Saffitz
Author: Jean Pierre Moullé
Author: Robert Colombi
Author: Anita Ravon
Author: Eleanor Moscatel
Author: Robert Colombi
Author: Terry Gibralter
Author: Ruth Gardner-Loew
Author: Hélène Wagner-Popoff
Author: Eleanor Moscatel
A classic French ratatouille recipe that is vegan, gluten-free but has lots of flavour.
Author: Dave Mottershall
Author: Hélène Wagner-Popoff
Author: Lisa Nesselson