French

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.

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.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.

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

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.

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.

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.

This kir royale recipe doesn't take much—just some crème de cassis and sparkling wine. So what are you waiting for?

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.