French

From bistro steak to clafoutis, 23 summery French recipes to celebrate Bastille Day (July 14) or any day

Fourth of July hot dog grilling tips from Daniel Boulud, America's greatest French chef

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.

Marrying classic flavors with clean technique, Inaki Aizpitarte and Delphine Zampetti cook dinner, their way.

We're celebrating "poisson d'Avril" with these classic French fish recipes.

The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide

Making this pastry is worth the effort.

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?

Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.

Adding egg yolks, cream, and sugar transforms a standard crust into something almost cookie-like. Freeze the second crust for later use.

In 'Mastering the Art of French Eating,' Ann Mah tries to adapt to life in France by eating the country's iconic foods. But will andouillette—a.k.a. tripe sausage—be her undoing?

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

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.

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.

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

You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.