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.
The secrets to restaurant-quality seared chicken with a rich pan sauce.
A rich and silky buttercream made from whipped egg yolks, rather than meringue.
This classic method is simply the best.
The fish stew to rule all fish stews.
A classic French omelette with a center of melted cheese.
They're creamy! They're puffy! They're cream puffs!
An opulent feast of meats and braised sauerkraut.
French onion soup, tarted up.
More than just a bean.
Zesty lemon pastry cream.
Earthy and intense chocolate pastry cream.
Mightier than mash, finer than fondue.
Airy choux pastry puffs with a topping of pearl sugar.
A recipe inspired by the original Provençal tapenade.
Creamy and rich layers of potato and cheese.
Take a walk on the savory side.
A brown-butter twist on French sablés, with toasted sugar and malted milk powder for extra richness and complexity.
A slow-cooked French classic.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
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.