While I'm all for protein at as many meals as possible -- I get hungry after about an hour if there isn't any -- a good ol' fashioned steak-and-potatoes is far from the only way to get protein on your plate.

PARIS -- Paris, once regarded as the gastronomical center of the world, is looking to a cadre of young chefs from a country derided for its love of pr...

Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in l...

Mayonnaise is still on the menu, but hold the ketchup. This week, French elementary schools have introduced new dietary guidelines, including limiting...

Something's in the air. Perhaps a whiff of French cooking. This month's Food & Wine magazine is devoted to new French Classics and the New York Times' food section featured the cookbook from members of the French National Assembly.

Yes, the typical French barbecue is pretty much a replica of a sophisticated indoor dinner party, simply moved out onto the patio.

MADISON, Conn. -- Back in the woods, behind the kitchen, French and American flags fly over Jacques Pepin's petanque court. He launches his heavy, met...

It has been raining relentlessly across Europe and the summer has been no summer at all. We step outside, jackets thrown over our sweaters, umbrel...

Vive la France! Whether it's a picnic that has you wishing you were gazing up at the Eiffel Tower or a summer supper à la provençal, toast la Répub...

In France, Michelin is king. Ambitious chefs slave away as stagieres in three-star kitchens for years in the hopes of learning what it takes to gain s...

The longer I live in Europe, the more I am aware that whereas Americans view food and cooking as a lifestyle choice, food and cooking in Europe is just a way of life.

I remember the first time I went to the circus, I thought it was a spectacle. It was all purple cotton candy and glittering acrobats and kneeling ...

Mention France to anyone outside of the country and Paris will immediately jump to mind: the Louvre and the Eiffel Tower, her panoply of restauran...

Earlier, we had the (dis?)pleasure of experiencing the life and death of two rabbits. Today, in the rabbits' afterlife, I make a terrine -- a kind of ...

Next month, Grant Achatz will open a restaurant here that, if all goes according to plan, could be the most difficult, ephemeral and stressful in culi...

I know that the French macaron is as controversial and divisive as the cupcake; people either love them or hate them, are fascinated by them or scoff at their inexplicable popularity.

The plate is set before me, the aroma of warm pastry and almonds whirls up around my head. I inhale deeply and breath in all the goodness, the scen...

This is a traditional Rice Pudding -- simple, homey and sweet, thick yet creamy smooth, the rice melting in the mouth, just a kiss of vanilla and as sweet as you like.

To me, when travelling, there are two kinds of places: those places you plan and plan to go to, and the places in which you suddenly end up. Thoug...