Easy but so impressive: French onion soup sounds fancy, but making this version is surprisingly easy. You can impress your ...

How To: Add the egg, vanilla and cinnamon in a bowl. Whisk it well. Add the milk next and keep stirring. Now, take a bread ...

The recipes are mostly quite simple, no longer nor more involved than necessary. The concepts are easy to grasp, and the dishes are those you’d want to include in your basic French repertoire.

3. In a large skillet over medium heat, heat the oil. Add the almonds and cook, stirring constantly, for 2 to 3 minutes, or ...

French Cooking Made Easy First published in France in 1932, Ginette Mathiot's Je Sais Cuisiner, or I Know How to Cook, presents 1,400 recipes written with the novice cook in mind.

The recipe doesn’t say how much beef stock, but instead directs you to page 319 for the sub recipe. To make the stock, you roast five pounds of 1- to 2-inch pieces of bone in a very hot (475 ...

Our Jacques Pépin recipes will teach you everything you need to know to make the perfect soufflé, but also how to make a ...

From “Simple French Food” by Richard Olney. You’ll need an additional tablespoon of butter to top the dish, plus a teaspoon of Cognac and a little more cheese, if desired.

I’m revisiting one of the most iconic cookbooks of the 1970s: “ Simple French Food ” by Richard Olney; the preface of this book should be required reading by any serious cook or gastronome, ...

Last year I started cooking lessons with a legendary food writer and cookbook author. My kitchen will never be the same. Simple French Food by Richard Olney, published in 1974, is a game changer ...