French

This hearty lamb casserole is one of the few dishes winemaker David Croix makes. It's based on the traditional French...

Ma Cuisine, in a small square in Beaune, Burgundy, is one of the world's great neighborhood restaurants. It also ...

Thyme from Le Domaine's gardens flavors these seared scallops with fennel.

Château de Campuget's Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combin...

Guests at Château de Campuget adore this casserole (known as a tian in France) of vegetables layered in a cerami...

Cabot Clothbound Cheddar gougères are perfect on New Year's eve with cava. Plus: F&W's Appetizers Cooking G...

Diners—and the chefs who feed them—are embracing retro dishes like sole amandine. At NYC's The Darby, Alexa...

Every year during Christmas week, executive pastry chef Dominique Ansel of Daniel in New York City serves guests comp...

This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit. Plus: F&W's Dessert Cooking ...

"Pork fat is the gold standard of charcuterie," says Hank Shaw, thanks to its neutral flavor and perfect melt...

Plus: F&W's Vegetables Cooking Guide

At Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influ...

For his very classic, chunky ratatouille, Bill Neal sautéed each vegetable separately before simmering them all ...

Matt Neal had never made ratatouille before he opened Neal's Deli. He took the recipe from his father, the legendary ...

"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermès perfume that inspired his ...

This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Sav...

Jennie Lorenzo was raised in Manila, the Philippines, but she understands the San Francisco psyche. "People here pref...

After writer Aleksandra Crapanzano enjoyed this salad in her room at the Mark Hotel in New York, she swore she'd ...

At Forage in Salt Lake City, Viet Pham and Bowman Brown drizzle a bright citrus vinaigrette over fresh, grilled and s...

This tuna burger offers the flavors of a Niçoise salad, on a bun. Plus: F&W's Grilling Guide