French

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.

Skip the tuna next time you get a hankering for a pan bagnat and try this canned salmon twist on the classic Provençal sandwich.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.

This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.

The French 75 is that rare creature of a cocktail: elegant enough to make you feel like it’s New Year’s Eve in Paris but supremely simple to assemble.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).

This makes a lot of crepes. You can halve the recipe if that makes more sense for you, or keep it as is and have crepes two days in a row.

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

Thin rounds baked until tender and crispy-edged in a warming five-spice brown butter sauce might just be our new favorite way to serve sweet potatoes.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

Call it carottes râpées because grated carrots doesn’t sound quite as elegant.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Something very special happens when you give winter squash the coq au vin treatment.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

Come for the Western vibes, stay for the moules frites.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

Like a hot ham and cheese sandwich, but slathered with cream sauce and baked to bubbly perfection. (Yeah, it's as good as it sounds.)

We call this soup French-ish because it’s not fancy or fussy, but it can be vegan if you wish.