French

No special pan is needed to make this outstanding free-form tart. The pear filling is complemented by buttery pastry and a nice streusel topping.

(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)

The mincemeat adds great flavor and texture to an ever-popular dessert.

Can be prepared in 45 minutes or less.

(PATE SUCREE) Makes plenty of dough for the Walnut Tartlets , Apple Galette or Apricot Tart .

These can be made one day ahead, then drizzled with the vinaigrette just before serving.

Here's an updated coq au vin that's from Fringale in San Francisco.

You can make this potato cake right before grilling steaks, then reheat it on a baking sheet in the 450°F oven while the steaks rest.

A traditional French assiette crudités (raw vegetable salad) just like those served all over Paris.

If one large fish is difficult to find, two smaller ones can be substituted.

We've taken the French tradition of eating radishes with salt and butter (which tames the vegetable's bite) just a step farther. Serve the beurre blanc and salt in small individual dishes so guests can dip as they like. This fresh, springtime hors d'oeuvre would be well matched with steak or grilled fish.

The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.