French

This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Something very special happens when you give winter squash the coq au vin treatment.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

Come for the Western vibes, stay for the moules frites.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

We call this soup French-ish because it’s not fancy or fussy, but it can be vegan if you wish.

This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.

These ham-and-cheese bites are the perfect cocktail party appetizer.

This chicken-meets-bacon-meets-sausage-meets-sauerkraut showstopper takes only 25 minutes in the oven.

The actress and Ina are now friends, but years ago, she was just another fan, testing out this recipe on her ‘Alias’ co-stars.

When this buttery, flakey puff pastry comes out of the oven, chances are you'll be shocked to remember you made it yourself.

If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.

Hold the apples, sub in squash, and mind the jaws dropping to the table for this show-stopping fall dessert.

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

Oui, the most refreshing (and fizzy!) drink of the summer has arrived. Find out how to make one at home.

Why we want to spend all night at Frenchette, chefs Riad Nasr and Lee Hanson’s new wave French brasserie.

Dip everything–all of the things—into this garlicky mayonnaise.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.