Oeufs cocotte (baked eggs in ramekins) are a comfort-food favorite in France. Here, we’ve improved on the idea by adding a bed of potatoes and mushrooms that turns the homey dish into a hearty meal.
Sautéed leeks star in this traditional tart from the Picardy region in northern France.
Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture.
Chef Julie Bavant of Hobbes plays with contrasting temperatures and textures to turn a simple chickpea pancake from the South of France into a light, healthful meal.
Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
The most common herbs used in Provençal cooking are mixed together in dried form to make herbes de Provence, a summer grilling favorite throughout France. The mixture often contains lavender, but we’ve omitted it because some find the floral overtones off-putting.
With phyllo dough on hand, a homemade quiche crust takes only a few minutes to assemble—no rolling pin necessary! It’s also much lower in fat and calories than a traditional quiche crust.
This cheesy casserole is a family favorite in France. Serve with slices of baguette or another crusty bread and a green salad.
There’s nothing intimidating about these zesty soufflés, just be sure to grease the sides of the ramekins up to the rim so they’ll rise fully in the oven.
In France, apple butter is made by slow-cooking apples by themselves or with a little butter and sugar until you have a smooth, rich spread. Use a mix of tart apple varieties for the best flavor. Serve with toast, pancakes, or waffles. Or warm up apple butter, and spoon over ice cream.
Duchesse potatoes are egg- and cheese-spiked mashed potatoes that are piped into swirly shapes using a pastry bag, then baked in the oven so you get a crispy exterior and a creamy interior. They're great for a crowd because the potato mixture can be made up to a day ahead, then shaped and baked just before serving. If you don't have a pastry bag, use a small ice cream scoop and the back of a spoon to shape the potato mounds.