Life & Style > Chef's Corner > French Kitchen

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.

French forests yield a wealth of mushrooms: chanterelles, girolles, and the dinner-plate-sized parasol mushroom.

Apples may be the queens of Normandy, but there is no better, more seductively regal fruit than a pear.

November ushers in some of the year's best eating—stews, braises and hearty, warm desserts.

A freshly-picked fig is a wealth of opulent flavor and sensual texture, and a fig and apple tart is a seasonal treasure.

Tomatoes have been surprising this year—never have they been so pulpily good, so marvelously meaty and so filled with juice.

Life & Style. Chef's Corner. French Kitchen