The very best classic steak sauce you can make at home.
Crepes sound much fancier than they are. Let's just call 'em skinny pancakes and eat them all.
Not fried hummus, but a crispy chickpea-flour snack paired with a spicy tahini dip.
A 15-minute French classic made with fresh, inexpensive ingredients.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
The secret is in the stock.
Divide the pepper, then conquer this recipe.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
A slow-cooked French classic.
A rapid-fire version of a traditionally slow-cooked dish.
The classic French side dish in its simplest, most perfect form.
Mightier than mash, finer than fondue.
For great French onion soup, start by not burning the onions.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
The classic olive spread from Provence.
Bag the duck and skip the buckets of fat.
The classic French stew, with tender beef and a deep, rich flavor.
A classic French omelette with a center of melted cheese.
Delicate, fancy eggs for spooning on toast.
The marriage of Béarnaise and tomato purée.
An easy (and fancy-seeming) cherry dessert.
A classic egg, cheese, and ham filling for crepes.
More than just a bean.
Take a walk on the savory side.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Put your mustard on your meat before you grill it.
Your guests will think you worked hard on it. You didn't.
Its proportions are restrained because this sandwich is hella rich.
An opulent feast of meats and braised sauerkraut.
Asparagus tarragon soup that's bright and vegetal, with a velvety-smooth texture.
A mixture of aromatic fresh herbs flavor this classic French omelette that's smooth on the outside, custardy within.
A sauce so rich it could go on meat, but it goes just as well with poached eggs.