French

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.

The man who made vegetarian cooking cool shares his secrets for celebrating summer on the plate.

Alain Passard, the visionary chef of the Michelin-starred Paris restaurant L’Arpège, rules both farm and table. He shares his secrets for celebrating summer on the plate.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Prolific and influential cookbook author, Paula Wolfert, is a true adventurer, in and out of the kitchen. We spoke to Wolfert to learn more about the Kickstarter for her new biography-combo-cookbook, Unforgettable.

Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.

The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.

If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.