Called "soupe à l'oignon" in France, classic French onion soup includes beef stock, dry sherry, Worcestershire sauce, and plenty of caramelized onions. Use Emmental or Gruyère cheese for the golden, ...

Dessert: French chocolate éclairs are one of those timeless pastries that never fail to impress. With their light choux shells, silky chocolate cream, and glossy chocolate glaze, they’re the perfect ...

Back in April, I visited a restaurant in the Georgetown neighborhood of Washington, D.C. (one of my favorite food and restaurant cities in the country) that knocked my socks off. Mind you, the rest of ...

Cheeses, sauces, casseroles, breads... France has earned its culinary fame, but if there is one area where it has an advantage, it is in pastries. Not only for the butter (which is also), but for that ...

Palmiers, the classic, bow-shaped French cookies, are one the most beloved pastries throughout France (and many other parts of the world). The crispy, buttery cookies are as ubiquitous to the French ...

Yewande Komolafe brings us a recipe for a Breton pastry alongside a touching column. By Melissa Clark Credit...Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige ...

One day in March of 1968, the cooking teacher Madeleine Kamman was leafing through the Times when she came upon a recipe that she considered rubbish. It was for what the paper’s then food editor, ...