Try your hand at classic dishes—cassoulet, coq au vin, pot-au-feu, and a true French omelette—or not-so-traditional recipes inspired by French ingredients and methods.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
For great French onion soup, start by not burning the onions.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
A 15-minute French classic made with fresh, inexpensive ingredients.
Crème fraîche is easy to make at home.
The very best classic steak sauce you can make at home.
Divide the pepper, then conquer this recipe.
Beating the egg whites leads to lofty results.
The classic French stew, with tender beef and a deep, rich flavor.
The fish stew to rule all fish stews.
Bag the duck and skip the buckets of fat.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
More than just a bean.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
The secret is in the stock.
Soufflés have a reputation for being difficult. They're anything but.
For easy entertaining, bring the raw bar home.
A simple dish with a twisted history.