From the perfect pizza margherita to brioche french toast with fresh berry compote, here are some delicious classic dishes.
Food & Wine
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Minetta Tavern has become known for its spectacular hamburgers. The restaurant's namesake burger is made with a blend of beef short rib and brisket from the nearly century-old local purveyor Pat La Frieda.
For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.
Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat.
These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Douse them in a sweet and tangy homemade barbecue sauce, then cook them on the grill until they're crusty, sizzling and outrageously good.
When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are adding a French ingredient to a Southern recipe. Here, crème fraîche takes the place of buttermilk in these extremely fluffy biscuits.
Grant Achatz's favorite comfort food is a simple roasted chicken. To give the bird extra flavor, he rubs garlicky butter under the breast skin and packs the cavity with more garlic, plus thyme sprigs and lemon quarters. After the chicken is cooked, he uses the juices to make an intensely flavored sauce that's delicious with the bird and the hearty pierogies that go with it.