Life & Style > Chef's Corner > French Kitchen

The bounty of spring in France includes strawberries, mussels, lisettes, lettuces and tender young leeks.

In Le Neubourg, gaily colored awnings cluster around the 13th/15th-century church, still very much the way markets were in medieval times.

Choucroute is not for the faint of heart; you don’t just dab a tiny portion on your plate.

Most French cooks have their favorite baked desserts at their fingertips.

Sitting at a French café, sipping an express, watching people, overhearing conversations. It's always magic.

The tough little quince—coing in French— cooks to a gorgeous deep pink.

Butternut is a newcomer to French markets, joining more traditional winter squash varieties.

Every French cook has a dozen potage recipes up her sleeve, depending on what's at hand.

Christmas in France is really all about food, especially seafood, and those traditions don't change.

Life & Style. Chef's Corner. French Kitchen