French
It's Time To Make Ratatouille
Ratatouille is the taste of summer, in a pot for fall.
Cassoulet: The Ultimate Cool Weather Dish
On a cool evening, nothing beats this one-dish classic.
Should You Buy These New Fall Cookbooks?
More fall cookbook picks! New books from a British baker, an American legend, and a very, very nerdy (but excellent!) blogger.
Petit Trois's French Onion Soup
Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.
Frisee-Lardon Salad
Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.
Plum Clafoutis
The joy of this simple dessert is that it is even better at room temperature, so you can make it in advance with ease. Be sure to pull it from the oven when the egg mixture is just set, so that the luscious cooked plum texture can meld perfectly with the batter. Think of it as a thick fruit pancake cooked effortlessly in the oven while you do other things.
The Easy French Dessert That Works With Every Summer Fruit
It works with cherries. It works with peaches. It even works with chocolate.
How to Picnic, French-Style
Pack a basket full of these recipes and dine en plein air: It'll be almost as good as a picnic by the Seine.
The Herb That Makes Everything You Cook Taste Fancy
No one puts tarragon in a corner.
A Fresh, Light French Recipe for Every Night This Week
Celebrate the first real weeks of summer with the light and bright flavors of French cuisine.
The World's Best Sandwich Comes From France
Remember that mushy, dented PB&J in your lunchbag? This ain't that.
Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Rhubarb Galettes With Hazelnut Frangipane
While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.
The Restaurant Cookbooks We Actually Cook From
These books were made for cooking (and not just sitting pretty on your coffee table).
Cheap White Wines to Drink This Spring
Think all delicious, French white wine is out of reach? Nope.
Beef Bourguignon
As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it gains in flavor when reheated.
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef fairly full-bodied, young red wine, such as Beaujolais, Côtes di Rhône, Bordeaux-St. Émilion, or Burgundy.
Salmon Niçoise
We love making this salad with mâche instead of traditional frisée.
The Fancy Cheesy Puff That's Easier to Make Than You Think
Butter, water, flour, and eggs. Done.
Vanilla Bean Tarte Tatin
Don't wait too long before inverting this tart; the caramel will stick if it gets cold.