French

From flaky croissants and delicate tarts to rustic stews and bright Provençal salads, this collection celebrates France’s regional traditions and timeless techniques. Expect classic sauces, elegant bistro dishes and pastry essentials that teach you to cook with precision, seasonality, and a love of butter and wine.

Potato and Egg Pie with Bacon and Crème Fraîche

By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

Roasted Chicken Provençal

By Sam Sifton

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

1 hr 15 min

French onion soup

By Louise Robinson

This French onion soup recipe, topped with oozy Gruyère toasts, is the ultimate in Autumnal comfort food.

1 hr 45 min

Crème Anglaise

By Thomas Keller

Learn how to make classic crème anglaise, a silky French vanilla custard sauce perfect for drizzling over cakes, pies, fruit, or bread pudding.

Poached Eggs with Red Wine Sauce

By Anne Willan

In this recipes for oeufs en meurette, poached eggs are served on buttery toast with a savory sauce made with red wine, onions, and slab bacon. The classic Burgundian dish is a great French option for breakfast, brunch, or a cozy dinner.

1 hr 30 min

Gratinée des halles - French onion soup

By Martin Wishart

This classic French onion soup recipe topped with garlic croutons is ideal for a grey day. Martin Wishart uses smoked bacon and two types of onion in this soup.

1 hr

Bocuse Potato-Scale Fish

By Ben Maxwell

A classic Paul Bocuse–inspired red mullet (filet) topped with overlapping potato “scales” and finished with an orange butter sauce brightened by crème fraîche and split with veal jus. Elegant-looking but doable at home with simple technique and a little patience.

1 hr 5 min

Classic Croissants

By Kamola Rasulova

Buttery, flaky croissants made with laminated yeast dough. This classic recipe yields tender, layered pastries—perfect for breakfast or a special brunch. Uses a simple butter block and 2–3 turns for the signature layers.

4 hr

Julia Child's Favorite Roast Chicken

By Julia Child

To make the famous Julia Child roasted chicken, stuff the chicken with a mixture of sautéed vegetables, fresh herbs, and lemon slices, then slather it with butter. Learn here how to check for doneness and create a quick pan sauce to finish each serving.

2 hr 30 min

Chicken Liver Pâté

By Jacques Pépin

Jacques Pépin's recipe for chicken liver pate is surprisingly simple. Butter and Cognac lend the spread a rich, mellow flavor and a silky-smooth texture to the dish.

35 min

Chicken Chasseur

By Food & Wine Editors

Chicken chasseur (literally hunter's chicken) is a fast, one-pot dish. The French classic combines mushrooms and chicken in a tomato and white wine sauce.

50 min

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

By Melissa Clark

Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they're minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.

30 min

Dauphinois Potato Gratin

By Raphaëlle Lelong

A creamy, garlicky take on the classic French gratin dauphinois—thinly sliced potatoes baked in a rich cream sauce made with roasted garlic and Comté cheese until tender and golden. Comforting as a main or perfect alongside meat or fish.

2 hr 10 min

Our Favorite French Onion Soup

By Rhoda Boone

With caramelized Vidalia onions, homemade beef broth, and melty Gruyère, this cozy French onion soup recipe nails the simple pleasures of a classic done right.

The Best Moules Marinières (Sailor-Style Mussels) Recipe

By J. Kenji López-Alt

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

30 min

Sous Vide Duck Confit Recipe

By Daniel Gritzer

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

36 hr 20 min

French

Potato and Egg Pie with Bacon and Crème Fraîche

Roasted Chicken Provençal

French onion soup

Crème Anglaise

Poached Eggs with Red Wine Sauce

Gratinée des halles - French onion soup

Bocuse Potato-Scale Fish

Classic Croissants

Julia Child&#39;s Favorite Roast Chicken

Chicken Liver Pâté

Chicken Chasseur

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

Dauphinois Potato Gratin

Our Favorite French Onion Soup

The Best Moules Marinières (Sailor-Style Mussels) Recipe

Sous Vide Duck Confit Recipe

French

Potato and Egg Pie with Bacon and Crème Fraîche

Roasted Chicken Provençal

French onion soup

Crème Anglaise

Poached Eggs with Red Wine Sauce

Gratinée des halles - French onion soup

Bocuse Potato-Scale Fish

Classic Croissants

Julia Child&#39;s Favorite Roast Chicken

Chicken Liver Pâté

Chicken Chasseur

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

Dauphinois Potato Gratin

Our Favorite French Onion Soup

The Best Moules Marinières (Sailor-Style Mussels) Recipe

Sous Vide Duck Confit Recipe

Julia Child's Favorite Roast Chicken

Julia Child's Favorite Roast Chicken