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. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)
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. To trim the endives, gently scrape off any brown from the outer leaves with a knife, then make a cone-shaped cut at the base to remove the core.
STORE/SERVE: Allow fully cooked casseroles to cool, then wrap tightly in foil, and refrigerate up to two days or freeze up to three months. To reheat, bake, uncovered, 15 minutes at 350°F.
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.