Clementine Profiteroles
Choux is one of the essential doughs of French pastry-making. In this recipe, Powell fills the dough with clementine marmalade and ice cream for a refreshing summertime dessert
View ArticleRoast Chicken Dijonnaise
This take of traditional chicken dijonnaise presents the whole bird to the table for a show-stopping centerpiece with a wallop of flavor
View ArticleHow to Make Fresh Butter
Fleur de sel finishing salt makes this homemade butter the perfect accompaniment for fresh breads
View ArticleLet There Be White: Inside the NYC Dîner en Blanc
Dîner en Blanc is best described as a flash mob foodie event. Here, Try The World speaks with co-founder Aymeric Pasquier to shed some white—sorry, light!—on the evolution of this unique institution
View ArticleChestnut Choux with Simple Sugar Icing
When it comes to these cream puffs, we can't decide which is better: their creamy chestnut filling or the simple sugar topping
View ArticleFig Jam Croissants
Making puff pastry from scratch for croissants doesn't always fit into a normal schedule. Here’s an easier recipe that calls for just three ingredients
View Article8 Ways to Drink Coffee from Around the World
Though it might be the beginning of the week, there's no reason to wallow in misery: with Monday morning comes a heavy dose of liquid courage—caffeinated, that is
View ArticleFrench Macarons
Even with a perfect recipe, getting the finicky French macaron right depends on technique. This no-frills recipe is a great introduction to the beloved French pastry
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End-of-Summer Berry Financiers
This French sponge cake takes its name after its resemblance to a bar of gold. This variation showcases fresh summer berries
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Classic French Crêpes with Jam
What hot dog stands are to New York, crêpe stands are to Paris. They’re everywhere! With this simple recipe, you can bring these iconic Parisian crêpe stands home.
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Moules Dijonnaises
In this variation on moules marinières, Powell adds Dijon mustard to the sauce for a zesty finish. Be sure to serve with lots of crusty bread to soak the juice remaining in each bowl.
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Salted Honey Truffles
This confection takes its name after its resemblance to the sought-after fungus. Make your own with honey and fleur de sel finishing salt: honey adds complexity, and fleur de sel helps bring out the...
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How to Poach an Egg
Poaching an egg is not nearly as difficult as it's made out to be. Once you master the technique, we recommend serving them with Christmas brunch, though they're also great over avocado toast or a...
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Fig Jam Croissants
On the count of three, think of a French food. One… two… three! You thought of a croissant, didn’t you? We certainly did. Making puff pastry from scratch doesn’t always fit into any normal schedule, so...
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Chestnut Cream Puffs
When it comes to these cream puffs, we can't decide which is better: their creamy chestnut filling or simple sugar topping
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8 Ways to Drink Coffee from Around the World
Though it might be the beginning of the week, there’s no reason to wallow in misery: with Monday morning comes a heavy dose of liquid courage—caffeinated, that is. Upgrade your basic cup of Joe with...
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French Macarons
Even with a perfect recipe, getting the finicky French macaron right depends on technique. This no frills recipe is a great introduction to the beloved French pastry
View ArticleClik here to view.
End-of-Summer Berry Financiers
Makes: 20 to 24 cakes • Time: 30 minutes These soft spongecakes are traditionally made with beurre noisette (brown butter) in rectangular molds. (Their name takes after their resemblance to a bar of...
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Classic French Crêpes with Jam
Makes: about 20 crêpes • Time: 20 minutes plus 2 hours chilling What hot dog stands are to New York, crêpe stands are to Paris. They’re everywhere! With this simple recipe, you can bring these iconic...
View ArticleClik here to view.
Moules Dijonnaises
Serves: 4 • Time: 20 minutes Traditional moules marinières are made with cream, garlic, and parsley. In this variation, Powell adds Dijon mustard to the sauce for a zesty finish. Be sure to serve with...
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