Erik Trinidad is a food and travel writer and videographer. He's contributed to National Geographic Travel, Fodor’s Travel, Lonely Planet, and other outlets. Welcoming millions of visitors annually, ...

Add Yahoo as a preferred source to see more of our stories on Google. Bouillabaisse and bread slices - AlexeiLogvinovich/Shutterstock There's a lot of variety when it ...

Cooks around the world have long been inspired by traditional French recipes and techniques. Bouillabaisse is a classic fish stew served at Michelin-starred restaurants but, like many reicpes, it has ...

Prosper Montagné, the learned compiler of the original French Larousse Gastronomique (1938), and himself a toque blanche hors concours, quotes in support of the indispensable-rascasse doctrine Joseph ...

Start by preparing the Genoese focaccia: in a bowl, pour the flour, the malt (1), and half of the water (2). Start kneading with a fork; once the liquid is absorbed, add a little more water and the ...

From The French Chef Cookbook (Knopf, 1968), by Julia Child: How to make the authentic bouillabaisse is always a subject of lively discussion among French experts; each always insists that his own is ...

Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Welcoming millions of visitors annually, Marseille, in the French region of Provence, is an admired port-of-call for Mediterranean travelers — and for good reason. France’s second most-populous city ...