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, ...

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 ...

The southern French city of Marseille on the Mediterranean Sea has long been famous for its spicy fish soup, known as bouillabaisse. The soup started as a poor man's meal, made with leftover fish ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Cooks around the world have long been inspired by traditional French recipes and techniques. Bouillabaisse is a classic fish stew ...

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 ...

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 ...

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Three-Michelin-star chef Gérald Passedat gazes over the Mediterranean from his Marseilles restaurant, Le Petit Nice. “Bouillabaisse was originally a poor dish for poor people,” he explains. “The ...