Mimi Thorisson

In this gâteau breton aux pommes, or apple cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

Put the evening over the top by setting out these easy, impressive caramels after dessert. Or set out wax-paper bags so friends can take them home for the next day.

These old-fashioned marshmallows look beautiful in apothecary jars. Find one at a flea market, Williams-Sonoma, or on etsy.com/>.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.