Soft and slightly domed, madeleines melt our mouths at any time of day. These traditional French mini cakes , recognizable by their characteristic shell shape, are a real treat for the taste buds. An ...

Professional cook and baker David Lebovitz continues his observations about cooking and the culinary culture of France with a cookbook dedicated to remastering classic French dishes. This recipe is ...

Every year around this time, my mind invariably fills with thoughts of France. In my former life as a cruise director, Tony and I spent several spring seasons sailing around the western coast of ...

Brighter, lighter, less sweet and a little less “grandma” than true rose, the smell of rose geranium is like old rose blended with a touch of citrus, spice, green herbs and a tiny hint of resin. This ...

Makes 12 madeleines. Resting time: 2 to 3 hours. Baking time: 9 to 10 minutes. Recipe by Fabrice le Bourdat, baker-pastry chef of the bakery Blé sucré, is from “Let’s Eat France!” by François-Régis ...

It's nearly midnight. You're sitting at the ASUC Student Union, writing a paper for French R1B. It's due in just a few hours, yet all you can think about is how you really, really, really want to sink ...

Nothing compares to nostalgia in the form of a sweet treat. For French pastry chef Dominique Ansel (who is credited with inventing the famed Cronut which Dominique Ansel Bakery has trademarked), ...

One by one, packages of freshly baked cookies began arriving in The Times’ lobby, some in pretty boxes, bound in tissue paper and ribbon, others in fancy restaurant bags. Many entries were delivered ...

Here's the recipe for Spinach Madeline. Ingredients2 (10 oz) packages frozen chopped spinach1 bag fresh spinach½ cup water¼ cup butter2 tbsp all-purpose flour2 tbsp chopped onion½ cup evaporated milk6 ...

Chef Cassidee Dabney uses a simple countertop electric flour mill to grind flour to order for recipes ranging from savory grits to these sweet and tender corn flour madeleines. She recommends grinding ...