French

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers’ market; but the Calvados sauce ensures it even makes out-of-season apples sing.

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.

All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate, light-but-luscious Valentine’s dessert.

You don’t need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry.

You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

Simplifying the traditional dessert baba au rhum (sweet, yeasted cakes soaked in rum) with store-bought brioche makes it no less an impressive way to end an evening.

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They're also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

The richly flavored, mustard-laced pan juices from this white-wine-and-cream-braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold winter night.

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.