French

Another reason why you should make these mini cakes for dessert? The batter can be prepped the day before.

This not-too-sweet loaf would also make amazing French toast.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

This beautiful pastis — a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco — makes an impressive holiday dessert.

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.

These small turnips are perfect with duck or roast chicken.

When you go to Europe, virtually every bakery has at least ten types of dried meringues. American bakeries don't have them, and I don't know why. Crispy, chewy, crunchy meringues are satisfying on their own and can also be used in countless ways: You can sandwich jams or icings between them, top them with whipped cream and fruit, or crumble them over finished desserts to add great texture. This is a simple French meringue with confectioners' sugar folded in to fortify it and make the cookies even lighter and crunchier. You can form these into any shape you want using a piping bag, spoon, or spatula.

There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.

This showstopping dessert has a few components and requires some chilling time, but it's surprisingly easy to put together and can be done well ahead of time. Making the caramel layer is the only involved step, and if you want to skip this step, just use a good jar of dulce de leche instead.

A simple puréed soup, known as velouté in French, is the perfect way to whet the appetite and take the edge off hunger without overfilling your guests' bellies before the big feast. Here, chestnuts, which come already roasted in jars, make an earthy and seasonal soup that can be made well ahead of time. Serve in shallow bowls, or even teacups or shot glasses, while guests are still milling around.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.

Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

Try a Southern California take on this classic French dessert.

Gnocchis à la Parisienne This dish is considered humble fare, and one you would never see in a restaurant. Hence it's largely unknown to folks outside of France. Paule Caillat gave me her family recipe, to which I made a few changes (authorized, of course). The dumplings are made of pâte à choux dough, similar to that used for profiteroles. They're partially cooked by poaching them first, then baking, where they'll puff up gloriously before settling down, waiting to be scooped up from under a blanket of browned cheese. This is a pretty rich dish; serve it with a simple green salad.

Mousse au Chocolat au Beurre Salé There's not much I can say about this. One bite will leave you just as speechless.