From the moment he opened Bresca, chef Ryan Ratino has not shied away from adventurous cooking. Whether he was serving upplates of linguine topped with rich, briny sea urchin tongues or foie gras cake ...

The Duck a la Presse reaches all the way back to France, over a century ago. The French cuisine that originated in the early 1800s in France was once usually enjoyed by France's most elite. "Chefs ...

A few years ago, a spate of magazine articles took dramatically different positions on French cuisine. Some declared it was stodgy and out of fashion, while others argued that it was on the rise again ...