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.
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.
Galette des Rois, or kings’ cake, makes its appearance in French pâtisseries around Christmas, but it is a delicious dessert option anytime.
Dollop this sauce atop Mediterranean Terrine slices, or pass it around the table in a small bowl so guests can serve themselves.
This updated version of a classic French terrine brings back the flavors of summer in a way that doesn't feel out of place on a harvest table. Agar powder, a vegetarian substitute for gelatin, is available at natural-food stores and Asian markets. Garnish with Parsley-Garlic Crème.
In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)
The sunchoke, an iron-rich tuber that looks a bit like gingerroot, takes center stage in this sweet, mellow soup, which was featured on The French Laundry’s vegetarian tasting menu last May. Pickled radishes and homemade croutons add satisfying crunch.
If you're not eating this tart right away, cool it in the pan to keep the juices from making the crust soggy. Warm 10 minutes in a 350°F oven, then unmold.
These light, chilled verrines are a great appetizer to serve before a hearty meal because they won't fill you up. Red quinoa makes the presentation extra eye-catching, but you can also use regular quinoa or steamed couscous or bulgur.