Sienna Blake

Mardi Gras calls for golden, airy beignets. Chef Philippe Etchebest’s method focuses on a lump-free batter and a light, crunchy finish. Read on for a … Read more

Mardi Gras invites indulgence, and a plate of warm waffles fits that mood perfectly. Forget long rests and packets of yeast: a slick baking trick … Read more

For Mardi Gras, skip the debate and treat yourself: Cyril Lignac’s churros recipe turns simple pantry staples into long, ridged fritters that crackle outside and … Read more

If you love peanut butter, making your own at home is faster than you think. Chef Thibaut Spiwack’s method yields a rich, silky peanut butter … Read more

If you loved crêpes on Chandeleur, keep the batter — and try something new. A simple crêpe mix becomes a luxuriously creamy oven-baked flan. It’s … Read more

This Mardi Gras, skip the frying oil and revive a timeless treat: crispy, airy waffles that come together fast. Chef Jean-François Piège shared a compact … Read more

Béchamel remains a cornerstone of French cooking for good reason: it brings a silky creaminess to dishes with little effort. This article breaks down a … Read more

Crispy, golden and full of flavor, North African bricks have a long culinary history and make an instant crowd-pleaser. This tuna-and-potato version is adapted for … Read more

Soft, spongy pancakes dotted with tiny holes, baghrir are a beloved Maghrebi treat. They arrive warm, soaked in honey and butter, and vanish fast at … Read more

Ready to shake up your Mardi Gras treats? Swap the usual bugnes for a crunchy, cinnamon-kissed Alsatian classic: Apfelkiechle. These apple fritters deliver a crisp … Read more