Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Called moules marinières in France, these mussels are steamed in Sauvignon Blanc and served in a sauce made from the cooking liquid, butter, and parsley. Thin, delicate, butter-laced crêpes are ...

Overhead stock video clip, close up, of mussels in their shells cooking in a tomato & vegetable sauce. The food is steaming and bubbling on a hob. Moules mariniere, mussels, with cream, garlic and ...

Why Aaron and Shanna Chambers — he’s the chef, she oversees front-of-house — own Settler in Salem and know how to put ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

If there's one thing the coastline of France has going for it, it's a glamorous reputation. The getaway of choice for members of high society since the 18th century, France is home to prime ...