For many, French cuisine is typified by indulgence, richness and a certain nose-in-the-air type of stuffiness. Expensive bistros, hifalutin food and immensely heavy, cream-and-butter-laden dishes, ...

The roots of French cooking run deep. The foundations of the country’s culinary empire were laid as early as the mid-1600s when chef François Pierre La Varenne penned his hugely influential “Le ...

Over 90 years ago, Ginette Mathiot, a French food writer and cookbook author who was awarded the National Order of the Legion of Honor, France’s highest award of merit, for her efforts in promoting ...

The martinis are cold, the oysters endless and every table sounds like a dinner party. Lately, going out for martinis, fries, and oysters has become the night-time version of matcha and froyo — a ...

Ms. Belluz is a contributing Opinion writer covering health, nutrition and chronic illness. She wrote from Paris. Just off a bustling street near her apartment in Paris, Mathilde Touvier, one of ...

In July, a bit of Basque French Country is set to land in downtown L.A. in the form of chicken long-stewed with Espelette pepper; green peppers stuffed with shallots, rice and cinnamon; and grilled ...