This is the most dramatic and surprisingly simple way to roast a chicken you will ever encounter. Encasing a whole […]

If Coq au Vin is the sophisticated older sibling, Poulet au Cidre is its charming, rustic cousin from Normandy. This

If I had to pick one recipe that embodies the spirit of simple, family-style French bistro cooking, this might be

This dish, often called Poulet aux Écrevisses, is a stunning specialty from the Bresse region. It’s a beautiful paradox—the rich, tender

There are dishes that whisper elegance, and this is one of them. A suprême is a skin-on, bone-out chicken breast that cooks

Before you raise an eyebrow, let me assure you: this is not a recipe for garlic breath. Slow-roasting 40 cloves

This Alsatian classic, Poulet au Riesling, is the elegant, lighter cousin of Coq au Vin. Instead of a deep red wine

This dish sings with the sunny, robust flavors of the Basque country. Unlike its creamy cousins, Poulet à la Bayonnaise is a

This is the pinnacle of Lyonnaise cuisine—ethereally light, delicate pike dumplings (quenelles) floating on a sea of luxurious, coral-pink crayfish

Don’t let the name fool you—this is a quintessential French masterpiece from the coast of Brittany. It’s a dramatic, fiery-fast