Life & Style. Chef's Corner. French Kitchen

Christmas in France means turkey, oysters, foie gras, game dishes, gingerbread and spicy vin chaud.

A carrot, costing next to nothing, in the hands of a good French cook can be the basis of a meal.

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

Few garlic-based dishes are as French as aioli, a simple garlic mayonnaise that's served with blanched vegetables or poached salt cod.

June brings strawberries and rhubarb, but also garlicky ramps and sea robin, a fish little known outside France.

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

Eggs are no small matter in France, but the French eat them for lunch and dinner only.

The endive we know and love (Cichorium intybus) was the result of a lucky accident.

Oysters are clearly a cold weather food, good during months containing the letter “r”, as the old rule says.

Butter in France is an amazing thing, and it takes just one visit to any supermarket to recognize its importance in the French diet.