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