Main Course (57)
Side Dish (39)
The aroma of a California bay leaf lends subtle sharpness to this essential French dish.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.
A lean cut like filet mignon takes well to sautéing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame.
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture.
This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
Savory beer-batter crepes get stuffed with mushrooms, eggs, gruyere, and spinach in this take on classic French quiche from the Perierra Crêperie cart.
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.