This recipe by Bomee Ki, chef and co-owner at Sollip, combines a French cake classic with the flavours of Kugelhopf, a festive German Bundt cake. Golden and fluffy, each sponge is enriched with the ...

These chamomile madeleines are light, tender, and softly floral, sweetened with honey for a warm, rounded finish. Chamomile ...

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 ...

White, milk or dark, the crisp of the chocolate mixed with moist madeleines won't let you indifferent ! Put the eggs into a ...

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.

Serves 8 to 10. Recipe is reprinted with permission from “The Southern Sympathy Cookbook: Funeral Food with a Twist” by Perre Coleman Magness (The Countryman Press, Jan. 16, 2018). There is something ...

It's nearly midnight. You're sitting at the ASUC Student Union, writing a paper for French R1B. It's due in just a few hours, yet all you can think about is how you really, really, really want to sink ...