French

This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.

Béchamel, a cream sauce bound by a roux of flour and butter, holds up well in the freezer, maintaining the same gooey, melty texture that the freezer too often destroys in other dairy. It’s pivotal for casseroles, such as lasagna (page 126) or the green bean dish (page 125) that falls on so many Thanksgiving menus. It’s the halfway point to sausage gravy (page 122) or cheese sauce. Long story short, béchamel helps bridge the gap when thinking about foods that freeze well. Just like duct tape, you should never be without it.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

These crepes are a great solution for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for sweet or savory toppings like jam, crème fraîche, demerara sugar, or lox.

This isn't really cassoulet, but it is very, very good! Cut into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.

This may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.

Gently cooking salmon fillets in olive oil makes their flesh become extravagantly tender and silky. While confit sounds fancy, this is a mostly hands-off oven method that’s ideal for weeknights.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.