French

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.

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.

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.

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.