A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it’s not like an instant spa treatment.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
Travel writer Joyce Hanson remembers when she and her artist friends had their first run-in with snails while living in France during a particularly carefree summer.
A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.
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