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French

  • Recipe

    Hasselback Russet Potato Gratin

    You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in…

  • Pommes Anna
    Recipe

    Pommes Anna with Brown Butter and Crispy Sage

    Bring this lovely dish whole to the table, and cut into wedges after it has cooled slightly.

  • Recipe

    Turkey Confit with Thick, Rich Gravy

    Chef Luke Verhulst has developed a unique way to cook turkey, combining a dry brine and a classic French confit technique. The result is the crispiest and most succulent turkey…

  • Recipe

    French Butter-Lettuce Salad

    This quick, simple green salad is a fabulous accompaniment to just about any weeknight meal.

  • Julia-child-birthday
    Recipe

    Julia Child’s Chocolate Mousse

    We're celebrating Julia Child's birthday on August 15th, with this decadent classic mousse adapted from Mastering the Art of French Cooking. Volume Two . 

  • Squash, Leek, and Spinach Gratin
    Recipe

    Summer Squash, Leek, Spinach & Parmesan Gratin

    Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…

  • Recipe

    Martini Marseillaise

    Throwing a Bastille Day party? Serve a round of these Francophile martinis.

  • Recipe

    St-Germain Custard and Roasted Grape Parfaits

    The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or…

  • moulin rouge cocktail
    Recipe

    The Moulin Rouge

    The flavors of the framboise in this cocktail are played up with the crushed raspberry-rimmed glasses, and balanced by floral St. Germain and bittersweet Chartreuse.

  • Recipe

    Rainbow Chard Parmesan Crisp

    Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.