a delicious riff on a chutney made by producers Fruirouges, ideal with charcuterie and meat. The joy of exploring the aisles ...

That’s what our friends Laurent and Anne-Laure do every year for our Bastille Day bash. We cook a lot of delicious French food for this feast, but year after year, the pissaladière is the star.

1. Slice the mushrooms as thinly as possible on a mandoline or with a knife. You're going for paper-thin mushrooms here. Set aside. 2. Whisking the vinegar in a small bowl, gradually add the oil ...