With the arrival of warmer weather, switch from a heavier baked potato soup to a light and elegant potato leek soup.…

it’s a glorious summer day when your lunch involves a Nicoise salad and a glass of rosé. Although, truthfully, it would be glorious with just the salad alone. And the only thing that could possibly…

Ratatouille, the classic French vegetable stew, is a perfect candidate for this hands-off cooking method…

French toast, but make it dippable.…

I’m a sucker for an unfussy cake, the kind of cake that you can whip up in an hour or less without any extra trips to the grocery store, one that is special enough to serve to guests, but homey enou…

Make this iconic dip with jammy, slow-caramelized onions, tangy sour cream, and a few umami-boosting pantry ingredients.…

A comforting bake of tender broccoli in a creamy sauce, topped with buttery breadcrumbs and Parmesan cheese…

Elisabeth Prueitt of Tartine says this gluten-free cherry galette is her ode to California. The dough is inspired by a classic Rugelach, but with California cherries and frangipane.…

Traditionally cooked in an imu or an earthen oven, kalua pork is a Hawaiian dish that is deservedly well-loved in the islands. To build an imu you first need to dig a pit and line it with kindling, ki…

Tender chicken in a sherry cream sauce with mushrooms and peas…

This classic French stew is the coziest thing you’ll cook…

A hearty, vegetarian take on the classic French beef stew…

These fresh dipping sauces come together in a flash and pair perfectly with any-and-all types of spud. A silky roasted red pepper dip uses jarred peppers and sun-dried tomatoes to yield a bright and c…

The po’ boy (or poor boy, if you will) is the reigning king of New Orleans sandwiches. Created and named during the street car strike of 1929, it can be filled with anything from potatoes to shrimp …

Sandwiches may be considered a lunchtime favorite, but they’re far too tasty and satisfying to be enjoyed at only one time of day. Truly, a sandwich makes for the perfect unfussy dinner — utensil-…

A muffuletta sandwich is a Sicilian American cold-cut sandwich invented in New Orleans that features a zesty olive salad along with Italian deli meats and cheeses. It’s known for being a monster of …

Bánh mì literally translates to bread in Vietnamese, so the Vietnamese baguette is the most iconic part of this sandwich — cotton-soft in the middle and with a paper-thin crust on the outside. In …

A cheeseburger salad is essentially a cheeseburger — except instead of the bun, you increase the amount of lettuce, tomato, and onions and throw it all in a bowl and drizzle it with dressing. In thi…

I may or may not have a light obsession with beef sandwiches. I have pitched some version of a beef sandwich to be included in every single cookbook I have ever worked on, and I grew up eating steak s…

This crave-worthy French toast casserole is the epitome of comfort food made easy. It’s jam-packed with sweet and eggy challah bread, fresh or frozen blueberries, and plenty of warm spices, and bake…

banana bread pudding is a delectable new way to use up slightly ripened bananas and day-old bread. As an alternative to your go-to quick bread, this custard-based recipe — with all of the same flavo…

Josephinas, also known as Howell’s Bread, are slices of French bread topped with a mixture of softened butter, freshly shredded Monterey Jack cheese, mayonnaise, garlic, and canned green chiles, the…

This hearty lentil soup, with its cheesy mushroom topping, is deeply fulfilling — yet incredibly easy to whip up. I like to make it at the start of the week and eat it for days; it’s even better a…

a quick mashup of ingredients and techniques that reflect both of the cultures that brought it to fruition. The trickiest ingredient to find, depending on where you live, might be ají amarillo, a ye…

The most widely accepted origin story begins in 1929, when streetcar workers at Electric Street Railway in New Orleans went on strike. The owners of Martin Brothers’ French Market and Coffee Stand, …

Louisiana is the original settlement of Filipinos in America — they were here before it was the United States. The Manila Village fisherman, who lived and worked south and west of New Orleans, contr…

Bánh mì — a sweet–and–tangy Vietnamese sandwich traditionally made with rich pork and crunchy pickled vegetables on a toasted mayo-slathered bun — is a local favorite. This plant-forward ver…

It would be carved up on a platter and surrounded by fluffy steamed bun pockets. Each person would smear some hoisin sauce into the bun, fill it with crispy duck skin and meat, then top it all off wi…

Jalapeño poppers are just one of those appetizers that’s begging to be turned into a sandwich. I mean, it already has two kinds of cheese, spicy chile heat, crispy breadcrumbs, and sometimes even b…

I like making my desserts from scratch. It must be a genetic trait that came from my grandmother, who I never once saw buy a store-bought dessert; she proudly favored her homemade desserts. Unlike my…

Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I’m also sentimental about this soup,…

If the word stuffing makes your taste buds perk up and immediately become wistful for a Thanksgiving feast, then listen up! Stuffing isn’t just for holidays. Tonight (yes, even a weeknight!) is the …

The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken bro…

I can’t think of a better make-ahead brunch than this citrusy, just-sweet-enough baked French toast casserole. Studded with dates, pistachios, and an easy orange-scented custard (made right in the b…

In this recipe, you’ll separate the rolls and then quickly dip them in a velvety egg custard (that’s just a fancy term for dairy plus egg) that has a drizzle of maple syrup, ground cinnamon, and v…

While French toast is a great way to use up stale bread (among other smart ideas), I recently started making it with something else — and it resulted in a French toast so good my daughter asked for …

Stuffing is one of those essential Thanksgiving side dishes that I always look forward to. It’s golden and crisp on top, soft and flavorful inside, and perfect for soaking up gravy. This version tak…

In this recipe for Bee Sting French toast, the custard is made with honey instead of granulated sugar, and almond extract is added to the mix. Once thick slices of bread have drunk their fill, thinly …

In this recipe for French onion sliders, I use a packet of onion soup mix in two ways. Half of it is mixed with butter and brushed over the buns before baking for a crunchy, savory topping. The other …

When I need a dinner that tastes like I’ve been cooking all day but, in reality, all I’ve got is one slightly harried hour to spare, I turn to one-pan skillet dinners that I can make while also he…

I have to admit that when this assignment came up, it stirred up a mix of emotions. It immediately transported me back to culinary school during a practical exam where I had to make a French omelette.…

The truth is that I don’t go outside much in January if I can help it. The holiday bliss has worn off, the Christmas lights have been taken down and the cookies have all been consumed. The novelty o…

Diced pancetta, bacon’s slightly sweeter Italian cousin, is the undercover star of this dish. After being cooked in a bit of olive oil, it’s layered into the mix, providing a savory, salty foil to…

My latest favorite are these handheld French toast roll-ups, which are a fun new way to serve French toast to kids. I spread jam-swirled cream cheese onto tender white bread, top with a layer of thinl…

The key here is to pick a really delicious prepared pesto, easily found in grocery stores even when basil isn’t in season. Layered on crispy French bread with fresh cherry tomatoes, sautéed chicken…

Buttercreams made with egg yolks take the richness factor up a few notches, turning it into a silky and sexy, but not-too-sweet, way to frost your cakes. You can pipe decorations with this buttercream…

The hardest part of making caramelized onions is the time and patience they ask for. But with the help of a baking staple, there’s a way to speed up the process so it’s a little more weeknight-fri…

This is how you do French toast during prime pumpkin season (aka right now!). It’s a sweet, seasonal breakfast casserole for a crowd and powerful enough to win over the most ardent pumpkin spice cri…

I am kind of famous amongst my friends for my French onion dip recipe. While I do love a simple, two-ingredient dip with sour cream and Lipton’s French onion soup powder — and make it often — m…

French bread pizza is one of the fastest, easiest ways to get homemade pizza on the table. It’s nostalgic for adults and cheer-inducing for kids, and this (budget-friendly!) homemade version far exc…

Buy a whole loaf of challah and slice it yourself into one-inch slices. The thicker the slice, the more custard it can soak in, creating a more satisfying contrast between the crispy outside and the c…

Pasta salad is one of those dishes that just screams “summer” to me. It’s a filling side with so many different variations that I never get bored. This version combines delicious pasta salad wit…

Lyonnaise Salad, or Salade Lyonniase: it’s a perfect combination of frisée, a curly bitter salad green, tossed in a warm vinaigrette and topped with a poached egg and crispy thick-slab bacon pieces…

Jacques says, “Jardinière means ‘gardener’ in French, and the vegetables change according to what is in season or in my garden. This stew is easy to put together, and it gets better every time …

You may have seen a Monte Cristo on the menu of your local French cafe, but never thought to make it at home. But you’ll be pleasantly surprised at how easy this popular brunch order is to make at h…

With a combination of puréed vegetables mixed with heavy cream, this soup is impossibly creamy.…

A galette is nothing but a freeform pie, and it can be both sweet or savory. I almost always prefer the latter, because I relish the excuse to dig my fork into pie crust for dinner. Here, that crust i…

Acroque monsieur is a delicious toasted sandwich made with humble ingredients commonly found in a French pantry. It’s traditionally made with pain de mie (white sandwich bread), ham, cheese, and bé…

Beyond its traditional uses, frangipane is wonderful simply slathered on thick-sliced bread, topped with fruit, and baked for a fun morning toast. Or slather it on puff pastry or galette dough before …

A galette is basically the more simple, easygoing version of a pie. You get the flaky dough you love so much with pie, but there’s no transferring the dough to a pie pan and crimping the edges. Gale…

Chocolate éclair cake is an outrageously easy-to-make icebox cake that looks like an éclair if it were cake. Think of it like an éclair that exists in an alternate universe. In this version of real…

Lobster Thermidor is one of those old-school French dishes that doesn’t hold back on decadence and feels like a super-special treat. This is a classic take on the dish — cooked lobster is removed …

Cooking thick pork chops or steaks on the stovetop can be a challenge. You often run the risk of the outside being overdone while the inside hovers below the desired doneness temperature. Reverse sear…

Bouillabaisse was created in Marseilles in the Provence region of France as a way for fishermen to use up the less-desirable fish that didn’t sell at the market that day. The broth is made by simmer…

This is a true one-pot French-Italian dish — kind of like chicken fricassée, but with an Italian pasta sauce. It pairs perfectly with a side of pasta or a nice glass of wine. There are several deli…

Chicken chasseur is a stovetop recipe that transforms humble chicken thighs, tender vegetables, and herbs into a rich stew with the most irresistible sauce flavored with white wine, mushrooms, onions,…

The French know how to transform humble potatoes into the most magically delicious, indulgent side dishes. There’s Dauphinoise potatoes, Chantilly potatoes, and fondant potatoes, to name just a few …

Hachis Parmentier is named for Antoine-Augustin Parmentier, an 18th-century French pharmacist and agronomist who is most known for his advocacy on a topic near and dear to me: People should eat more p…

In this recipe, replacing the meat with mushrooms creates a delicious vegetarian dish that is perfect for a cozy night in or a gathering with friends. I follow traditional slow-cooking and braising te…

Classic steak au poivre was just begging to become a salad. The peppercorn sauce is already an excellent, rich dressing, but I like to zhuzh it up a little with some umami-filled miso paste, Dijon mus…

ow this is a special sandwich. Pan bagnat means “bathed bread” in French, and bathe is exactly what this classic Nicoise sandwich does. It’s a sandwich that literally soaks in olive oil, resulti…

There’s not much more to say about this dessert beyond that it’s knock-your-socks-off material. It’s the type of thing that’s sure to wow dinner party guests at the end of a festive meal, yet …

Homemade palmiers will make you feel like you really got away with a dessert that looks far fancier than it is to make. That is the power of puff pastry, friends. We’re taking the classic cookie and…

There are two-dozen Parmesan gougères in my freezer ready to bake off at a moment’s notice. I have zero parties on the calendar, but the idea that I could have impossibly light and cheesy gougères…

this recipe is practically a salad in a sandwich, try to track down the freshest, most vibrant produce you can. It’s worth the hunt through the farmers market to find onions that make you swoon, lea…

I’ve always found soufflés incredibly alluring and charming in their very simplicity. Eggs are separated into yolks and whites. The yolks get whisked into a rich, flavorful base — in this case, m…

Quiche for a crowd with no muffin cups to clean? Amazing! This is just right for Sunday brunches or showers for babies and brides. When party planning, I look for spots to streamline. Nealy, the post�…

The trick is in the baking. This is where the religiously-tested Cooks Illustrated recipes are worth their weight in gold. Instead of chancing the moisture that makes otherwise perfect pastries collap…

As you’ve probably heard, this holiday season includes the once-in-a-lifetime convergence of Thanksgiving and the first day of Hanukkah, an occasion more popularly known as Thanksgivukkah. Cooks all…

It is possible to make this dish with any part of the chicken; I like the thighs because they are succulent and nestle into a pot nicely. If you have fresh mushrooms and want to make a super-classic v…

This recipe calls for either fresh baby spinach or thawed frozen chopped spinach. Whichever you choose to use, neither need to be cooked before adding them to the custard filling. While the thawed fro…

Nutella crêpe cake might just be the best no-bake dessert you haven’t made yet, and that’s OK because this recipe has every intention of making your first try at preparing this towering confectio…

we wrap up edits on The Kitchn’s upcoming cookbook, I’ve been thinking a lot about my first book, The Greyston Bakery Cookbook, published in 2007. I learned many tough lessons that first go-aroun…

Boeuf bourguignon is so much more than just another beef stew. This classic French dish, made so popular by a certain Ms. Julia Child, is the kind of stew that moves you from one level of home cooking…

It’s probably a good thing that croissants are so fussy to make or I’d be eating them every day. As it is, the whole process of making the croissant dough, layering it with butter (and then more b…

When she was a pastry chef at Chez Panisse, Jehnee Rains was asked to develop the restaurant’s recipe for Crêpes Suzette. From the testing and retesting of several versions, she came up with what t…

The French have such a sensible attitude towards breakfast: Chocolate is perfectly acceptable under the right circumstances. Probably the most famous of these acceptable chocolate-for-breakfast situat…

Bar-eee-gooul! It just rolls of the tongue, doesn’t it? This is a dish of artichoke hearts stewed in white wine from the Provence region of France. It’s light and tangy, perfect for spooning over …

Chantilly potatoes, or Pommes de Terry Chantilly, are the ultimate fast-and-fancy side dish. They’re essentially fluffier, creamier mashed potatoes. And it’s all thanks to one smart ingredient. …

When you make classic French palmiers, you roll puff pastry dough in granulated sugar before shaping and baking it, resulting in pastries with a caramelized outer crust. The same technique works with …

Chicken paillard is a quick and easy method to cook chicken. Every time I make it, I’m reminded that I should do it way more often! The term “paillard” is an old-school French culinary method us…

Au gratin potatoes are one of the greatest casseroles of all time. Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp. I’d dare …

I attempted bite-sized quiche in both a muffin tin and a mini muffin tin, and had far more success with a mini muffin tin. Because the rounds of dough need to be pressed firmly into the bottom and all…

I ate my first kouign amann (pronounced queen ahman) at a farmers market in Oakland, California. I will never forget the taste of those buttery, caramelized, incredibly flaky pastries (I often dream …

Steak au poivre is a bistro mainstay for both lovers and drinkers. The origin story of the classic dish remains shrouded in mystery, yet many theories share a common thread. This dish of tender steak …

Soufflés are like an edible science experiment: They seem to defy gravity and rise to magnificent heights, but then you blink and poof! They’re deflated. But no matter what height it’s at, sco…

potage is a fancy term for a thick and comforting soup cooked in a pot. Typically, it also infers that the soup is made of vegetables and is puréed until smooth. Like many French dishes, it originate…

Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Thin slices of Yukon Gold potatoes get cooked in heavy cream flavored with garlic, bay lea…

Traditionally chateaubriand is served with a compound butter or pan sauce. Here, we paired the roast with a flavorful red wine sauce enriched with demi-glace. Demi-glace adds more depth to sauces than…

When it comes to classic quiche flavors, quiche Lorraine reigns supreme. Full of rich caramelized shallots, crisp bacon, and earthy Gruyère cheese, the classic French breakfast dish is worth masterin…

This ratatouille is actually way easier to make than you might expect — it just takes some time and patience. Make a simple homemade tomato sauce in a cast iron skillet, then arrange a rainbow of th…

this recipe for Lyonnaise potatoes under side dishes that are better than the main course. It will hold true no matter what you’re serving. I can say this with confidence not only because I’ve …

Crème brûlée is one of France’s finest exports. It’s a dessert that is both beautifully simple and sophisticated, thanks to its signature vanilla custard and shatteringly crisp burnt sugar crus…

French toast, with its egg- and milk-based batter, presents a challenge to vegan eaters. It’s that very batter, after all, that makes the brunch dish so darn delicious — transforming stale bread i…

when a Swiss person first melted cheese and booze in a little pot, but once the dish hit America, it became the stuff of wedding registry legend. As the story goes, fondue was first marketed to Americ…

Swapping flaky croissants for cubes of bread or shredded potatoes immediately makes this casserole feel fancy, but you just need super-basic, inexpensive grocery-store croissants; save the great (and …

This recipe is a twist on hachis Parmentier, the French version of shepherd’s pie. In the classic, a base of minced beef (“hachis” means minced in French) is topped with mashed potatoes. (The wo…

This is such an easy dish. It takes some time to put together, though — primarily because of caramelizing the onions. Caramelizing onions, however, is a great make-ahead step. You could caramelize t…

Making a classic French Dip is quite a process, since you have to slowly roast the beef in the oven and make a homemade jus. That’s why we created this Instant Pot version. It’s not traditional, b…

One of the techniques I walked away with from French culinary school was how to make a pan sauce from all the tasty browned bits left in the pan after searing meat. Combined with a few très French in…

This is the frittata to keep on call when you need a breakfast recipe that’s dressed to impress. It’s a mash-up of frittata and French onion soup that is pure comfort food. The eggs are loaded wit…

This traditional French cake is the definition of simplicity. It starts with a rum-based cake batter, which is then loaded up with sweet apple chunks to ensure every bite includes a bite of apple good…

his is where I reveal myself to be a Bravo fan — specifically, Vanderpump Rules. While I’ve never been to SUR or any of Lisa Vanderpump’s other restaurants, I’ve long appreciated the famous go…

Peel and thinly slice the onions evenly using a sharp knife or mandoline. Consistent slices help the onions caramelize at the same rate.…

How to Make Ratatouille Prep the vegetables. Once trimmed, the zucchini, summer squash, eggplant, and Roma tomatoes should all be cut into 1/16-inch-thick rounds. If you have a mandoline, this is a g…