Recipes worth staying in for.
What we cook at home with our own bread and pastry. French classics, island habits, and the tricks our bakers actually use. Start with good bread; we know a place.
Breakfast
Pain Perdu: French Toast with Day-Old Baguette
The French don't throw bread away, they invented a better breakfast for it.
Get the recipe → 20 min · Serves 4
Lunch
The Classic Croque Monsieur
A ham and cheese sandwich that went to finishing school.
Get the recipe → 30 min · Serves 2
Dessert
Croissant Bread Pudding
The only good reason to let croissants survive until tomorrow.
Get the recipe → 55 min · Serves 6
Lunch
Tartines, Three Ways
The French open-faced sandwich: half technique, half permission to keep lunch simple.
Get the recipe → 10 min · Serves 2 to 4
Technique
How to Revive a Day-Old Baguette
Five minutes, a splash of water, and yesterday's baguette is reborn.
Get the recipe → 10 min · 1 baguette
Lunch
Quiche Lorraine, the Unfussy Way
Eggs, cream, bacon, pastry, the French lunch that survives any century.
Get the recipe → 60 min · Serves 6
Breakfast
The Croissant Breakfast Sandwich
A construction project with a ten-minute build time and immediate returns.
Get the recipe → 15 min · Serves 2
Drinks
Iced Café au Lait for Hot Mornings
The Caribbean morning makes its own argument for cold coffee.
Get the recipe → 5 min · Serves 2New recipes as we publish them
The classics done properly, written for a home kitchen. We send one when there is something worth making.
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