French

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

The best part of this lovely, composed salad just might be the crispy fried capers.

Want to make a chocolate soufflé for your love this Valentine’s Day? Don’t be afraid: you can do it! Stir some raspberry jam into the chocolate mixture to make it extra moist and flavorful and special. xoxo, Anna

This classic French spiced bread is great for sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

We've made this classic French spread even easier by using smoked salmon in place of the more traditional poached fish.

With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

This classic French bistro preparation pairs lightly breaded fish with a succulent brown butter and lemon pan sauce.

Make this elegant meal for two your next date-night-in.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.