French

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

This velvety white wine sauce imparts tangy, rich flavor to everything it touches.

Champagne is the perfect wine to pair with this braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce.

French buttercream eschews meringue in favor of pâte à bombe, a combination of whipped egg yolks and sugar, for the ultimate lush frosting.

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Transform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.

In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.

This illustrated guide to making pains au chocolat will point you toward patisserie perfection.

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.