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We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
3.4
(3.43)
As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.
3.6
(3.6)
If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.
4.4
(4.44)
This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.
4.7
(4.66)
The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.
2.7
(2.68)
Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look.
5.0
(5)
Easy
The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.
3.7
(3.67)
Easy
Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.
4.0
(4)
Easy
Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.
4.0
(3.77)
Quick
For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.
4.0
(3.93)
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From bistro steak to clafoutis, 23 summery French recipes to celebrate Bastille Day (July 14) or any day
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Fourth of July hot dog grilling tips from Daniel Boulud, America's greatest French chef
Easy
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.
4.3
(4.25)
Substitute whole almonds for the hazelnuts in these brown-buttery cakes, or use a combination of both.
4.0
(3.85)
Vegan
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.
4.7
(4.7)
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.
4.0
(3.76)
Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.
3.7
(3.69)
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Marrying classic flavors with clean technique, Inaki Aizpitarte and Delphine Zampetti cook dinner, their way.
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We're celebrating "poisson d'Avril" with these classic French fish recipes.
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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.
3.7
(3.68)
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.
4.0
(3.87)
Easy
Yes, you could serve these crepes before they’ve been caramelized in sugar, but why deprive yourself?
3.0
(3.1)
Braising the fennel and simmering the potatoes in cream before assembling the gratin infuses them with extra flavor.
4.3
(4.31)