Archive
Before cooking anything substantial, the French start with mirepoix: diced onion, carrot, and celery sweated slowly in butter. This aromatic...
By law, a traditional French baguette contains only flour, water, salt, and yeast. No sugar, no oil, no preservatives. The simplicity is the...
French cooking uses fewer spices than almost any cuisine, but uses them with precision. The four essentials: salt, pepper, thyme, and bay le...
The French serve cheese before dessert, never as an appetizer. Always at room temperature, always odd numbers on the board (three or five va...
A French vinaigrette is made in the bottom of the salad bowl, not in a separate container. The ratio is sacred: one part acid to three parts...
In France, scrambled eggs are cooked low and slow, stirred constantly with a wooden spoon. The result is creamy, almost custard-like curds t...