Erik Trinidad is a food and travel writer and videographer. He's contributed to National Geographic Travel, Fodor’s Travel, Lonely Planet, and other outlets. Welcoming millions of visitors annually, ...

Cooks around the world have long been inspired by traditional French recipes and techniques. Bouillabaisse is a classic fish stew served at Michelin-starred restaurants but, like many reicpes, it has ...

Prosper Montagné, the learned compiler of the original French Larousse Gastronomique (1938), and himself a toque blanche hors concours, quotes in support of the indispensable-rascasse doctrine Joseph ...

Add Yahoo as a preferred source to see more of our stories on Google. Bouillabaisse and bread slices - AlexeiLogvinovich/Shutterstock There's a lot of variety when it ...

Start by preparing the Genoese focaccia: in a bowl, pour the flour, the malt (1), and half of the water (2). Start kneading with a fork; once the liquid is absorbed, add a little more water and the ...

From The French Chef Cookbook (Knopf, 1968), by Julia Child: How to make the authentic bouillabaisse is always a subject of lively discussion among French experts; each always insists that his own is ...

Swap the seafood for juicy chicken thighs in this modern adaptation of the classic Provençal stew flavored with saffron, fennel, garlic, and herbs. Jacques Pépin is a legendary French chef and ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. One Wednesday ...

During a yearlong celebration of its food, the city is filled with odd versions for tourists and fancy variations for the well-heeled. Finding an authentic specimen took some legwork. By Elaine ...