Without a doubt, my favorite classic French dish is duck leg confit. I’ve had this dish every year at Fringale,...
Cook’s Illustrated recently published this wonderful recipe in their bimonthly magazine. I was not familiar with these petite cakes known...
Dorie Greenspan, the James Beard award-winning cookbook author never lets us down. Her pastry recipes are world renown and for...
One of the delights of a galette is its free-form crust. The dough doesn’t require any trimming after being rolled...
Oeufs Mayonnaise is a classic French dish served as an appetizer in many Parisian bistros. This version with fresh dill and...
One of my favorite fruits to use in a galette is mango. During the summer months our two trees produce...