This recipe is a classic for a reason. Find some onions and forget about everything while enjoying one of the most comforting dishes ever devised.
Why make a croquembouche when you can have Gougères? This was the first thing I ever made with choux pastry and it's easier than you may think.
This famous Salad Nicoise from Provence celebrates all things fresh and vibrant. You can substitute almost anything to hand with near guaranteed success.
This mignonette dressing is a classic for a reason. Quick and easy to assemble, it adds a pepper kick and acidity to raw oysters and makes an interesting alternative to lemon juice.
Crispy skinned salmon is served simply with a pan sauce. The emulsified butter sauce with a kick of lemon, wine and herbs compliment the rich salmon perfectly.