European

Loaded with vegetables and topped with Parmesan cheese, this will satisfy the biggest hunger on the coldest winter night.

This version of the French classic has only raw vegetables.

Can be prepared in 45 minutes or less.

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.

France's classic flourless chocolate cake is a perennial favorite on dessert lists. Ours has a trendy tropical garnish of mango and crystallized ginger and is served warm.

The crust of this gorgeous dessert is brushed with a layer of melted milk chocolate for a sweet surprise.

Our food editors dreamed up this variation on a classic theme for our "all-French" issue, published to coincide with the French republic's Bicentennial celebrations.

This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.