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.
The very best classic steak sauce you can make at home.
This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.
Thick, rich, and creamy vanilla pastry cream.
Crème fraîche is easy to make at home.
Did somebody say cheesy puffs? Yes, yes we did.
For great French onion soup, start by not burning the onions.
An apple a day? How about a whole cake's worth.
Learn the magic of turning flour, butter, eggs, and water into pastry balloons.
Divide the pepper, then conquer this recipe.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Slow-cooked, silky traditional duck confit
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.
Crisp choux pastry, a rich vanilla bean–infused pastry cream, and an intense chocolate glaze.
Beating the egg whites leads to lofty results.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Bag the duck and skip the buckets of fat.
The classic French stew, with tender beef and a deep, rich flavor.
They're creamy! They're puffy! They're cream puffs!
Airy choux pastry puffs with a topping of pearl sugar.
More than just a bean.
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.