The ultimate creamy-in-the-middle, crispy-on-top casserole.
More than just a bean.
Mightier than mash, finer than fondue.
French onion soup, tarted up.
An opulent feast of meats and braised sauerkraut.
This classic method is simply the best.
Creamy and rich layers of potato and cheese.
A slow-cooked French classic.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
The classic French side dish in its simplest, most perfect form.
The bright and punchy sidekick that freshly shucked oysters deserve.
A rapid-fire version of a traditionally slow-cooked dish.
A better vegetarian answer to the turducken.
Give potatoes a French spa treatment by bathing them in brown butter.
The marriage of Béarnaise and tomato purée.
A light, bright, comforting celebration of spring
When you make steak at home, don't forget the sides.