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.
A classic French omelette with a center of melted cheese.
A sauce so rich it could go on meat, but it goes just as well with poached eggs.
Light and fluffy crème légère.
The classic olive spread from Provence.
Zesty lemon pastry cream.
When you make steak at home, don't forget the sides.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
This classic method is simply the best.
The classic French stew, with tender beef and a deep, rich flavor.
The secret is in the stock.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
Take a walk on the savory side.
Mightier than mash, finer than fondue.
Earthy and intense chocolate pastry cream.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
The classic French side dish in its simplest, most perfect form.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
The bright and punchy sidekick that freshly shucked oysters deserve.
A light, bright, comforting celebration of spring
They're creamy! They're puffy! They're cream puffs!
Delicate, fancy eggs for spooning on toast.
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.