Stripes of sweet crimson jam give otherwise ordinary-looking cupcakes a striking finish. The cupcakes are tender (thanks to yogurt in the batter) but slice easily into even layers. Serve these...
Carrot cake can hardly be considered an authentic French cake, but with the rise of Anglo-American coffee shops around France, le gâteau aux carottes has rapidly become a regular fixture...
In the future, slow-roasting is the only way we’ll cook salmon, because slow-roasted salmon has a decadent texture, and—despite the name—it’s not very slow at all. It’s also excellent served...
You might call fourth-generation specialist farmer Yannick Frain the ambassador of mouton prés-salés. His sheep (mostly black-faced Suffolk) live in the shadow of Mont Saint-Michel. This location not only provides...
Not even instant oatmeal is more instant than overnight oats. Take 90 seconds to assemble a jar (or three) before bed, and you’ll wake up to cold, wholesome porridge. (For...
Greek gyros are classic sandwiches of seasoned, marinated lamb, tomato, lettuce, and cucumber-yogurt tzatziki sauce stuffed inside a soft pita. The traditional method for cooking the meat employs an electric...
Middle Eastern kofte are lamb kebabs made from ground lamb mixed with lots of warm spices and fresh herbs. The seasoned meat is shaped into logs, skewered, and refrigerated for...