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.
Crème fraîche is easy to make at home.
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.
Beating the egg whites leads to lofty results.
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.
An easy (and fancy-seeming) cherry dessert.
Divide the pepper, then conquer this recipe.
For great French onion soup, start by not burning the onions.
Bag the duck and skip the buckets of fat.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
This classic method is simply the best.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
Slow-cooked, silky traditional duck confit
The fish stew to rule all fish stews.
The classic olive spread from Provence.
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.
A classic French omelette with a center of melted cheese.
Mornay sauce is the classic cheesy sauce that forms the basis of traditional mac and cheese, and it's super easy to make.
The secret is in the stock.
The bright and punchy sidekick that freshly shucked oysters deserve.
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.