Smoked Whitefish Tartare with Herb Oil
This easy and delicious smoked-fish starter takes just a half-hour to make.
Tomatoes Two Ways with Crab and Soppressata
This quintessential summer dish combines slices of fresh tomatoes and a bright tomato sauce flavored with wine, basil, garlic and spices.
Thyme-Basted Pork Tenderloin with Oyster Mushrooms
This easy Parisian dish combines juicy pan-roasted pork tenderloin, meaty mushrooms and an enticing, crunchy topping of walnuts, shallot and chives.
Almond-Coconut Orange Cake
This easy and supermoist coconut-macaroon-like cake is a new Parisian classic.
Strip Steak Frites with Bearnaise Butter
This brilliant take on steak frites is a specialty of chef Andrew Carmellini. He tops seared strip steaks with a butter infused with tarragon, shallots and vinegar—key ingredients in béarnaise sauce—and serves them with tangy French fries made with vinegar-brined potatoes.
This buttery tart makes an excellent centerpiece for a vegetarian lunch or dinner. The ratatouille filling can also be served on its own as a vegetable side dish.
Mussels with Caramelized Fennel and Leeks
A simple mussel broth, caramelized vegetables and a dollop of crème fraîche all pump up the flavor of these steamed mussels.
Roasted cherry tomatoes are key to the sweet, flavorful dressing that tops this hearty salad.
Pistachio Cake with Orange Cream and Lavender Honey
This extra-nutty and moist cake gets a double dose of pistachio—from toasted nuts and creamy paste.
These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joël Robuchon.
Cast-Iron Roast Chicken with Lentils and Walnut Vinaigrette
This luscious roast chicken is weighted down and cooked in a cast-iron skillet so the skin is extra-crispy
Chicken Legs Coq au Vin
Coq au vin is typically made with a cut-up chicken; this version uses only drumsticks, so the meat cooks uniformly in the rich red wine sauce.
Camembert Baked in the Box
This tender, melty cheese bakes in its box to keep it from collapsing. Be sure to buy Camembert in a box that’s stapled, not glued.