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.
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.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Crème fraîche is easy to make at home.
Divide the pepper, then conquer this recipe.
The very best classic steak sauce you can make at home.
Slow-cooked, silky traditional duck confit
Crispy, crunchy, buttery choux au craquelin.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
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 15-minute French classic made with fresh, inexpensive ingredients.
Creamy and rich layers of potato and cheese.
For great French onion soup, start by not burning the onions.
Beating the egg whites leads to lofty results.
An apple a day? How about a whole cake's worth.
Bag the duck and skip the buckets of fat.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Mornay sauce is the classic cheesy sauce that forms the basis of traditional mac and cheese, and it's super easy to make.
Crisp choux pastry, a rich vanilla bean–infused pastry cream, and an intense chocolate glaze.
The fish stew to rule all fish stews.
A great sandwich becomes an even greater one, thanks to a fried egg on top.
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.