A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
The very best classic steak sauce you can make at home.
Crème fraîche is easy to make at home.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
A 15-minute French classic made with fresh, inexpensive ingredients.
Divide the pepper, then conquer this recipe.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
The secret is in the stock.
For great French onion soup, start by not burning the onions.
Creamy and rich layers of potato and cheese.
A rapid-fire version of a traditionally slow-cooked dish.
A slow-cooked French classic.
The classic French stew, with tender beef and a deep, rich flavor.
The classic French side dish in its simplest, most perfect form.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Mightier than mash, finer than fondue.
Bag the duck and skip the buckets of fat.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
The classic olive spread from Provence.
A classic egg, cheese, and ham filling for crepes.
A classic French omelette with a center of melted cheese.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Delicate, fancy eggs for spooning on toast.
Take a walk on the savory side.
The marriage of Béarnaise and tomato purée.
An opulent feast of meats and braised sauerkraut.
Your guests will think you worked hard on it. You didn't.
More than just a bean.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
Its proportions are restrained because this sandwich is hella rich.