Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

Pork chops, simply seared with fresh thyme, are finished with a two-ingredient sauce of dry Normandy apple cider and fresh cream. Served with gnocchi and a salad, it's parfait! More

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé. More

These French cheese puffs are made with deliciously stinky Gruyère. More

Haricots verts, skinny French green beans, are stewed with all the flavors of the South of France: garlic, olive oil, tomato, wine, and a few shallots for good measure. The little green bean has never tasted so mighty or delicious. More

Macarons are so hot right now, it's easy to see why they've captured the attention of sweet fiends and bakers alike. They have a reputation for being fussy, but while they are not the easiest cookie to make, a few with cracked shells still taste just as good as those that emerge from the oven unscarred. This recipe is for plain, basic shells, which have a sweet almond flavor on their own, but largely take on the flavor of your chosen filling. More

Tarte Tatin is a classic fall dessert. The thin golden crust is flaky and buttery and the topping is super simple: just apples, sugar, and butter. As the apples bake, the juice and the sugar meld into delicious, caramely crust. While a scoop of vanilla ice cream wouldn't be out of place, this dessert stands well on its own. More

This eggplant tian is a refreshing, lighter break from Eggplant Parm, full of sweet balsamic-roast eggplant, oozing mozzarella cheese, and summery-fresh basil. More

This doesn't happen often, but some sandwiches actually taste better when they're made ahead of time, when the ingredients mingle and marry over time and soak their juices into sturdy bread to soften it just enough (the most important part is sturdy bread—soggy bread is at the bottom of most people's list of what's delicious). It's true of the classic New Orleans muffaletta, and it's true of this delicious concoction hailing from Nice, France, which I stumbled on it flipping through The Ethical Gourmet. More