french

These elegant Parmesan soufflés are really easy to make. Honest. Seventeen minutes of effort until you have a towering creation.

• Quick Glance
• 40 M
• 1 H
• 0

Mmm. Buttery brioche. Incomparable to the store-bought stuff when made from scratch. And a heck of a lot easier to make than you’d imagine.

• 40 M
• 3 H, 15 M
• 2

A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.

• 30 M
• 50 M
• 6

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.

• 15 M
• 45 M
• 15

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

• 15 M
• 45 M
• 6

Chicken with 40 cloves of garlic is a classic for one reason—it’s damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.

• 45 M
• 1 H, 45 M
• 10

Truffade is French for “potato pancake graced by bacon and laden with Cantal or Gruyere cheese.” In other words, this.

• Quick Glance
• 10 M
• 40 M
• 0

Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.

• Quick Glance
• 15 M
• 15 M
• 0

Riz au lait is another way of saying French rice pudding. So gosh darn easy and impossible to stop eating that it’s quite possibly the thing we love most about the French.

• Quick Glance
• 10 M
• 45 M
• 0

A riff on the classic lemon tart that’s ubiquitous in pâtisseries all across Frances, these orange tartlets are comfort food extraordinaire.

• Quick Glance
• 1 H, 15 M
• 5 H, 30 M
• 1

Just because you can’t be in the South of France during this blizzard doesn’t mean you can’t eat like you’re there. Bon Appétit!

• 30 M
• 4 H, 30 M
• 10

Got leftover Champange? Good. Because we’ve got the most splurge-worthy use for it ever thanks to these creamy, fudgy, boozy, ganache gilded little orbs.

• Quick Glance
• 2 H, 25 M
• 8 H, 15 M
• 2

Satiny smooth and ridiculously rich, this elegant spread is begging to be schmeared on rustic white bread and accompanied by a glass of riesling, whether as an impressive hors d’oeuvres or a simple winter supper.

• 30 M
• 30 M
• 3

Perhaps the simplest way ever to gussy up a piece of plain fish, a bland chicken breast, even out-of-season veggies.

• Quick Glance
• 5 M
• 5 M
• 0