French

Kosher Status: Pareve I first learned about using fruity, high-quality olive oil in desserts—specifically in chocolate mousse—from executive chef Laura Frankel of Wolfgang Puck Kosher Catering. Just love the flavor and smooth, creamy texture it imparts. Note that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.

Editor's Note: Use this recipe to make Julien Merceron's Biarritz Rochers.

Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.

A simple snack that takes advantage of the season's first garlic, which is harvested before the bulbs form. Delicious hot or cold.

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

Cook the chickpea mixture until it resembles wet concrete; it won't set up if it's undercooked.

At first glance, this might look like a simple lamb stew, but you will be delighted by its finesse when you remove the lamb from the bone, return it to the pot, and toss with your favorite pasta. The secret to this deep and succulent sauce is the Basic Fond de Veau , a reduced veal stock whose unctuousness is well worth the extra preparation. The lamb can be made ahead, to concentrate the flavors. This ragout makes a surprisingly satisfying dish for entertaining.

Approach the clafoutis batter as if you're making waffles! It's no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This will happen and it's just as delicious anyway. If you understand this basic batter, the sky's the limit: it's a perfect blank canvas for almost any fruit you can think of: from choppable fruits like mango and banana, to cherries preserved in brandy. It's a recipe to draw upon all the year long. Variations follow, but here's the basic batter.

This sauce is the cook's best friend and the building block of many great French dishes. The powdered stuff sold in stores is not even in the same ballpark. This fond, or foundation sauce, takes my Basic Veal Stock then flavors and reduces it to intensify its power. Fond de Veau does require a bit of preparation and is probably the most expensive sauce I use, but it is so worth it for the potent, authentic flavor it confers to something like sautéed porcini mushrooms or as literally the secret sauce in the Ragout of Lamb Shoulder with Cavatelli.

A dairy-infused pork sausage stuffing infuses this turkey breast with richness and perfumes the meat with warm spices.

Daniel Boulud always had a preference for classic French desserts, so I developed this recipe for the lunch menu when I was pastry chef at Daniel. The dessert itself is very simple: We bake an undocked, thick round of puff pastry, letting it puff up high, and serve it hot, filled with Orange-Scented Pastry Cream and topped with a buttery caramel sauce and a few Candied Pecans. The puff pastry rounds should be baked à la minute, never ahead of time, though the dough can be rolled out and cut in advance, and stored, covered, in the refrigerator for up to a day. Sometimes the best desserts are the simplest.

Editor's note: Use this puff pastry to make Francois Payard's Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce . This rich, buttery pastry is used to create a variety of pastries and baked goods. I use it in many of my plated desserts, such as for napoleon layers and as the base for multicomponent desserts. This particular recipe is my favorite, because it makes an ultra-flaky, very airy pastry in which you can actually see the layers. I give the dough a total of five turns—two double turns and one single turn—to achieve this lightness.

Editor's note: Use this pastry cream to make Francois Payard's Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce . A classic filling for fruit tarts and éclairs, pastry cream is also used as a component in desserts, from napoleons to panini.

Forget the British way of serving rice pudding with a dollop of jam and go for the French way of topping it with a drizzle of caramel sauce.