French

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.

This Suzette sauce recipe is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

Les Halles was that neighborhood in Paris that everyone used to avoid. But the city’s best chefs have overhauled the grungy former wholesale district with chic brasseries, new-wave bistros, and low-key fish shacks that even the locals are lining up for.

Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

If you don’t have a stand mixer, shred the cooked meat with two forks and then mix it vigorously with a wooden spoon to combine with the other ingredients. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Why burn a log when you can bake a cake that looks like one? Outdo yourself with our outrageous bûche de Noël.

It’s great to learn how to properly make a pastry cream. It’s even more fun to dye it in a rainbow of colors before consuming it in this fun rainbow cake recipe.

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

Petit Trois chef Ludo Lefebvre wants to teach you how to make the best one you've ever had (without the pricey plane ticket).

You know what never, ever goes out of style? Chocolate mousse.

Oui, you should be making classic French onion soup at home, with all the gooey cheese your heart desires. Let Petit Trois chef Ludo Lefebvre show you how.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.