Professional cook and baker David Lebovitz continues his observations about cooking and the culinary culture of France with a cookbook dedicated to remastering classic French dishes. This recipe is ...

Makes 12 madeleines. Resting time: 2 to 3 hours. Baking time: 9 to 10 minutes. Recipe by Fabrice le Bourdat, baker-pastry chef of the bakery Blé sucré, is from “Let’s Eat France!” by François-Régis ...

Every year around this time, my mind invariably fills with thoughts of France. In my former life as a cruise director, Tony and I spent several spring seasons sailing around the western coast of ...

Nothing compares to nostalgia in the form of a sweet treat. For French pastry chef Dominique Ansel (who is credited with inventing the famed Cronut which Dominique Ansel Bakery has trademarked), ...

Classic French Madeleines are one of the easiest, most delicious little tea cakes you can make. I flavor them with vanilla and lemon for a classic taste, and the iconic shell shape makes them look so ...

One by one, packages of freshly baked cookies began arriving in The Times’ lobby, some in pretty boxes, bound in tissue paper and ribbon, others in fancy restaurant bags. Many entries were delivered ...

There are a few classics a serious baker must absolutely master. For the serious Francophile baker — or the baker with a literary interest — the list of classics most certainly includes a madeleine.

Brighter, lighter, less sweet and a little less “grandma” than true rose, the smell of rose geranium is like old rose blended with a touch of citrus, spice, green herbs and a tiny hint of resin. This ...

Traditionally, madeleines are best eaten as close to coming out of the oven as possible. Here, untraditionally, we forgo all the beating and just place the ingredients in a food processor. Mixing them ...

Chef Cassidee Dabney uses a simple countertop electric flour mill to grind flour to order for recipes ranging from savory grits to these sweet and tender corn flour madeleines. She recommends grinding ...