The secret to crêpe-making success?
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.
Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.
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.