This is the perfect cocktail snack: a mixture of little black Niçoise and large green olives, some stuffed with goat cheese and herbs, some left plain, fried into little beignets with a downpour of fresh lemon juice. It's an innovative South-of-France way to dress up the ordinary bowl of olives. More

These tartines, simple little open-faced sandwiches on hearty, toasted country bread, pair the mellow running gooeyness of brie with the sweet crisp crème brûlée crunch of burnt sugar. More

My favorite soup recipe, this lentil soup incorporates American brown lentils and French du Puy lentils in a broth flavored with carrot, shallot, celery, thyme, bacon, and butter. It is light, but hearty and sweetly earthy. If I could quadruple this recipe just for myself, I would. More

The French are renowned for their superior walnuts and almonds. This brittle coats the nuts in a sticky, crisp blanket of sweetness and spice...and everything nice. The heat of the quatre épices makes it perfect for an apéritif, and the sweetness for a dessert. A simple-to-make Jacques of all trades. More

Sometimes re-imagining traditional ingredients in new ways can yield very high returns. This pasta has the earthy flavor and texture of multigrain pasta and bay leaf and thyme paired with the sweetness of caramelized onions and the salinity of olives and anchovies. It's pissaladière in a bowl. More

Merguez is a fiery, spicy sausage from North Africa, commonly served in France as hot dogs are on the streets of Manhattan. These little meatballs are the perfect way to recreate the flavor at home, served with minty yogurt sauce to douse the fire. More

A stew may seem heavy and wintry for the budding springtime, but this stew is lighter, fresher, and full of tender veal, earthy mushrooms, fresh lemony thyme, and shards of salty, crisp Jambon de Bayonne. With a dash of luscious cream, it's a breath of fresh, springtime air in the stuffy world of stews. More

This fast and inexpensive seafood salad combines calamari with the common partners of tomato and lemon, but also with the unusual sweetness of tarragon and mint, the robust kick of hot pepper, and the oaky, salty crunch of roasted almonds. It's light, bright, and perfect for the hot weather. More

The earthy, grass taste of celeriac is matched with the sweet-tart twang of Granny Smith apples, and the creamy, mustardy bite of remoulade sauce. Paired with meaty chunks of briny jumbo lump crab meat, this salad is light and fresh and unexpected. More

Creamed spinach is one of my favorite comfort foods. Cover it in basil and garlic pistou mixed with crisping baguette crumbs, and you have the ultimate vegetable gratin. More