Come Explore the Relaxed, Unfussy Side of French Cuisine With Us

nobtis

Earlier this year, we saw London, and now we’re seeing France: Not just by armchair, but by oven, stove, crockery, and Google map. From now until Friday, we’ll be posting recipes, stories, and travel advice about the France that we love—where the food is relaxed, unrefined, and maybe even a little creatif (looking at you, Texas tartine). There won’t be any edible lavender or fondant or escargot. Just unfussy, totally doable recipes (and tips!) from our trusted French amis and the Genius herself.

No-fuss tapenade

No-fuss tapenade Photo by

Bobbi Lin

What to Expect

  • Ann Mah walks us through the wide world of geographically-inspired salades composées, and how the folks she hangs out with in France are always bickering about them.
  • Sarah Jampel’s visual guide to five French desserts—all of which have only five ingredients.
  • Zazie Tavitian, the Food and Drink Editor over at Time Out Paris, admits that not all French clichés are wrong.

Food52 x Staub Brass Rooster Essential French Oven, 3.75QT

Food52 x Staub Brass Rooster Essential French Oven, 3.75QT

Over 75 of the Best Places to Go in Paris, According to You

Over 75 of the Best Places to Go in Paris, According to You by Lindsay-Jean Hard

  • Erin McDowell visits the Paris kitchen of Beth Kirby/Local Milk on Wednesday afternoon EST to bake the French way on Facebook Live!
  • The most interesting, out-of-le-boite cooking classes across the country.
  • How to navigate the farmers market—and all-frozen-food supermarket Picard—like a pro.
  • A très adorable, exclusive Staub French oven, on sale just this week, over at le Shop.

And that’s just the tip of the France Week iceberg. Head this way for the whole enchilada cassoulet.

This article was written by Nikkitha Bakshani from Food52 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.