The very best classic steak sauce you can make at home.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Crème fraîche is easy to make at home.
A 15-minute French classic made with fresh, inexpensive ingredients.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Divide the pepper, then conquer this recipe.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
The secret is in the stock.
For great French onion soup, start by not burning the onions.
The classic French stew, with tender beef and a deep, rich flavor.
Creamy and rich layers of potato and cheese.
A slow-cooked French classic.
The classic French side dish in its simplest, most perfect form.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
A rapid-fire version of a traditionally slow-cooked dish.
Bag the duck and skip the buckets of fat.
Mightier than mash, finer than fondue.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
The classic olive spread from Provence.
A classic French omelette with a center of melted cheese.
The marriage of Béarnaise and tomato purée.
Take a walk on the savory side.
Delicate, fancy eggs for spooning on toast.
An opulent feast of meats and braised sauerkraut.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
A classic egg, cheese, and ham filling for crepes.
Your guests will think you worked hard on it. You didn't.
More than just a bean.
Its proportions are restrained because this sandwich is hella rich.