French

Beer, traditionally found in this dish, ferments the batter and adds flavor.

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.

For the best flavor, use freshly made bread crumbs for this dish because they have a much fluffier texture. Place as many slices of white bread as will comfortably fit in the bowl of your food processor, and pulse the bread until crumbly. Any leftover bread crumbs can be placed in a resealable plastic bag and frozen for future use.

Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.

These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.

Clarifying the butter is an easy and helpful way to achieve perfect hollandaise sauce.

Flageolet, pale green kidney beans, are prevalent in French cooking. Their delicate flavor is well suited for simple preparations and is particularly good with lamb.

You can substitute 1 pound large shrimp with shells for the prawns.

Leftover crème fraîche makes a delicious accompaniment to fruit desserts.

Hard cider has been fermented, so it contains alcohol. It is a traditional ingredient in Normandy, France, but you can substitute dry white wine.

This sauce was created by chef Pierre Schaedelin.