As temperatures drop, the body craves comfort food. And those with a sweet tooth won't be able to resist the delicious cinnamon churros at Rosa Cienfuegos.

A traditional culinary speciality of Provençal cuisine is a flatbread with a soft crust and thick crumb. L'OFFICIEL reveals the secrets to mastering the perfect fougasse recipe, enhanced with green and black olives.

From pancakes for Cameron Díaz to hotdogs for Woody Harrelson, Mary McCartney, the author of the new Taschen cookbook, will delight you with her recipes, portraits and conversations she has with her family and friends.

This Russian speciality has its moment of glory every year usually during the end-of-year celebrations. 

To elevate the year-end celebrations, Rebecca Rohmer, the Chef at the helm of Riv'k restaurant, unveils her revamped French toast recipe infused with Christmas flavours, featuring chestnut cream and orange blossom.

A slow-release source of energy, beetroot goes perfectly with acai and its low glycemic index. Rich in nutrients, antioxidants and strong in its anti-inflammatory action, it is found in powder form in well-thought-out recipes. Here is the pink pasta with beet pesto imagined by certified naturopath @insideoutbymelodie.

L'OFFICIEL shares with you a recipe that doesn't make us feel guilty: quick and healthy, but always tasty, the raw vegan brownie recipe.

Veganize your comfort food thanks to the recipes of Marie Laforêt, high priestess of vegan cuisine. Here is the recipe for the famous garlic bread, to be enjoyed golden brown, straight out of the oven.  

A true ode to vegetables – the small ones, the big ones, the beloved ones, the unloved ones – the new book by photographer and food stylist Caroline Lesguillons presents itself as an encyclopedia, punctuated of course by recipes. Here is the shallot tart tatin, to welcome autumn as it should be.

To accompany the Indian summer, a sunny and vegetarian recipe.