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French content

  • Velvety-smooth and intensely chocolatey, this hot chocolate will make you swear off mixes. The blending might seem unneccesary, but be sure to follow this step to achieve the perfect, smooth texture.

    Published March 18, 2014
  • Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's...

    Published November 16, 2013
  • Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen...

    Terms: Entrée, Meat, French
    Published October 24, 2013
  • This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.

    Published February 23, 2012