French

Galettes were invented to make amateur bakers feel like pros.

Our classic version takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.

Paul Bocuse's influence has spanned generations of chefs, from all over the world.

These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Heading to Paris? Here's your first stop.

These are the French recipes you should master, from perfect roast chicken to soufflés and cream puffs.

Caramel-peach perfection.

Diane Lane on the secrets behind fake food in Paris Can Wait—and what's really in those wine glasses.

At Brooklyn's Sauvage, the servers are dressed better than the salads.

There, we said it.

Yeah, escargot is on the list.

Co-founder Nic Jammet has mad respect for butter.

The key to a sumptuous, custardy omelet? Technique—and a lot of patience.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

These sablés will melt on your tongue.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.