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.
Crispy, crunchy, buttery choux au craquelin.
Thick, rich, and creamy vanilla pastry cream.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
Learn the magic of turning flour, butter, eggs, and water into pastry balloons.
Divide the pepper, then conquer this recipe.
The very best classic steak sauce you can make at home.
Crème fraîche is easy to make at home.
Beating the egg whites leads to lofty results.
For great French onion soup, start by not burning the onions.
Slow-cooked, silky traditional duck confit
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
A 15-minute French classic made with fresh, inexpensive ingredients.
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.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Bag the duck and skip the buckets of fat.
Earthy and intense chocolate pastry cream.
Mornay sauce is the classic cheesy sauce that forms the basis of traditional mac and cheese, and it's super easy to make.
Zesty lemon pastry cream.
Crisp choux pastry, a rich vanilla bean–infused pastry cream, and an intense chocolate glaze.
The classic French stew, with tender beef and a deep, rich flavor.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
An apple a day? How about a whole cake's worth.
Fancy isn't always French, but French can be pretty fancy.
Soufflés have a reputation for being difficult. They're anything but.
For easy entertaining, bring the raw bar home.
A guide to pâté, terrine, boudin, and other basics of the charcuterie board.
Go from zero to dinner in 15 minutes. @thefoodlab shows how to cook mussels right.
How a chef, and her cookbook, transformed a 20-year-old's world.
A simple dish with a twisted history.