French

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

The ultimate recipe for homemade croissants from chef Dominique Ansel.

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

A splash of espresso or strong coffee makes this chocolaty dessert all the richer.

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

The French 75 is that rare creature of a cocktail: elegant enough to make it feel as if you’re in Paris on New Year’s Eve but supremely simple to assemble.

A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.

For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.

This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).