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 secret is in the stock.
A classic French omelette with a center of melted cheese.
The bright and punchy sidekick that freshly shucked oysters deserve.
Mornay sauce is the classic cheesy sauce that forms the basis of traditional mac and cheese, and it's super easy to make.
A slow-cooked French classic.
An opulent feast of meats and braised sauerkraut.
Creamy and rich layers of potato and cheese.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Delicate, fancy eggs for spooning on toast.
Mightier than mash, finer than fondue.
An easy (and fancy-seeming) cherry dessert.
More than just a bean.
The classic French side dish in its simplest, most perfect form.
Is there a better way to eat salt cod? Probably not.
A classic egg, cheese, and ham filling for crepes.
Béchamel sauce is the key to great lasagnas, soufflés and much more.
A sauce so rich it could go on meat, but it goes just as well with poached eggs.
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.