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, ...

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 ...

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 ...

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 ...

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 ...

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 ...

During a yearlong celebration of its food, the city is filled with odd versions for tourists and fancy variations for the well-heeled. Finding an authentic specimen took some legwork. By Elaine ...

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 ...