A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.
When you open the oven to these obscenely buttery, flaky croissants, you’ll be relieved you didn’t settle for what’s in the grocery-store freezer case. Trust us.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.
Take a cue from Paris bistros and make this a menu staple. Bitter greens. Classic vinaigrette. Homemade croutons. Crisped bacon. Hard-boiled eggs. Simple yet superbly satiating.
Want proof that just four everyday ingredients can turn into something spectacular? Look no further than this chocolate magic.
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.
This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck.
Classic bistro cooking at its best. Rustic simplicity that’s still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.
This classic manner of putting stale bread to good use seems like anything but penance in this rightfully indulgent take.
One of France’s greatest innovations, the croissant, meets its match in this croque monsieur casserole filled with ham, cheese, and a milky béchamel.
Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?
A rich and indulgent yet quick and crazy quick approach to cooking fish. Done in 20 minutes. Who loves you?!
Our easy and elegant solution when you buy not-quite-spring spears of asparagus from the grocery store? Just add cheese and butter and bread crumbs.
A French classic that’s crisp and crunchy on the outside, dense and chewy on the inside, and flourless through and through.
Clafouti came into creation, we suspect, when angels got a little indulgent while making breakfast and ended up with something that veered into the realm of dessert. Our sorta divine intervention.
Part bread, part cake, kugelhopf is made like brioche except it’s studded with raisins, brushed with butter, and dusted with sugar.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little. Or a lot.
The unexpected combination of cider vinegar and tarragon makes this classic French chicken dinner impressively spectacular.