You don’t need to be French or a fancy chef to pull off food that feels straight out of Paris. Beef Bourguignon brings that ...

A terrific autumn stew, butternut squash and apples add a hint of sweetness to the savory flavors. Make it on the stovetop or ...

"Watergate salad is an American classic. This delightful side dish salad or dessert is made with pistachio-flavored instant pudding mix, canned pineapple, mini marshmallows, nuts, and whipped topping.

There’s a little slice of Paris nestled in the heart of Philadelphia, and it’s called Parc. This isn’t just any restaurant – it’s a full-blown transportation device that whisks you across the Atlantic ...

Julia Child's Beef Bourguignon recipe is possibly one of the American chef's most famous dish. It's the perfect comforting stew as the weather cools and well worth the lengthy process. You can never ...

A beloved french fry whose story originates on a humble food truck in the nation’s capital is now an American mainstay. Today, Jesse & Ben’s french fries doubles its retail footprint across the ...

Beef is a versatile ingredient that’s popular in countries across the globe. There’s no shortage of ways to prepare this favorite protein source. French chefs utilize beef in various recipes, and one ...

Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long. President Trump says he'll revoke Harvard's tax-exempt status How to hard boil eggs without ...

Slow cooking allows ingredients to meld, creating rich and complex flavors. Beef bourguignon, a classic French dish, exemplifies the magic of slow cooking, transforming simple ingredients into an ...

People love to wax poetic about frying potatoes in animal fats. From duck to bacon, those fats impart an unmistakable, irresistible flavor. Beef tallow has long been associated with fast-food french ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

I love this recipe because it is one of the first recipes I had to make on my own at cooking school. It comes from a region I love. where food is hearty, straightforward and uses what is local: pinot ...