French

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

If you’ve ever looked at a jar of mayo and wondered, “So what is this stuff exactly?” this homemade mayonnaise recipe is for you.

This classic French fish dish, swimming in brown butter and lemon, has all the trimmings of a romantic dinner for two—and it only takes 15 minutes to make.

Choux puffs filled with store-bought ice cream are drizzled with a luxurious maple cream sauce, inspired by the iconic profiteroles at L’Express in Montreal.

The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.

This astonishingly moist and fragrant almond cake infused with rum and vanilla is crowned by a white glaze that crackles as the spoon digs in.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

This festive hors d'oeuvre, which appeared in Gourmet’s 1970 Thanksgiving menu, is all about the pairing of peppery radishes and creamy butter.

This rich and silky chocolate mousse recipe is really just two easy recipes—chocolate custard and whipped cream—combined to make one elegant dessert.

Mille-Feuille means “a thousand leaves.” This French dessert is a delicate tower of puff pasty and cream.

Simple in concept (if not in execution) and not too sweet, this sturdy gâteau Basque is suitable for any occasion or time of the day.

Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.

This tarragon-laced version of the classic French Parmentier subs in a rotisserie chicken for the traditional beef.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.