French

From chef Alex Seidel at Fruition Restaurant in Denver, a beautiful tarte Tatin with plums standing in for the apples. This can also be served with vanilla ice cream instead of the orange crème fraîche.

Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

As in the classic recipe from Richard Olney's Simple French Food that inspired this one, two key innovations ensure a moist, incredibly succulent chicken. First, the birds are spatchcocked, meaning they're butterflied and spread flat so that both the white meat and the dark can be perfectly cooked; second, an herbed-ricotta filling is pushed under the skin, puffing slightly during cooking and extending the meat's flavor in a creamy direction. Actually, you'll notice how much we liked the filling — we call for extra to be baked in a separate dish so that everyone gets a helping. The filling becomes a cross between a popover and a soufflé in texture, with oregano and parsley supplying a suggestion of the Provençal countryside.

• Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

Aligot gratin with horseradish cream Peasant ingenuity triumphs in this simple, soul-satisfying dish from France's mountainous Auvergne region. It's the perfect foil for grilled or roasted meat.

As they say, bouillabaisse without rouille is like Marseille without sunshine. This ruddy, bread-thickened sauce adds an essential garlicky richness and delivers a true burst of Mediterranean flavor.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century.

Meyer lemons are so special — more naturally sweet and floral than regular lemons — and we think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to the dining room is like walking a tightrope; you find yourself mumbling, "Don't fall, don't fall." Which is exactly what makes this the perfect dessert to serve in the kitchen — just bake it and get it on the table immediately for everyone to dig in.

Palmer wanders out behind the Dry Creek Kitchen to pick the apples for this tart. He generally goes for a combination of Macouns, Pippins, and/or Gravensteins, but we used easy-to-find Golden Delicious and were very pleased with the results. Palmer likes to serve this French classic warm, with a scoop of chestnut ice cream and crisp strips of candied bacon alongside. The three elements make for a textural symphony, but this caramelized beauty is also fantastic paired with a humble scoop of store-bought vanilla — or even by itself.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

The juicy pears in this elegant tart provide a dose of filling fiber. Each slice also serves up a helping of satiating healthy fat and phytonutrients, which come from the almonds.

Quinces take the place of apples, tarting up the classic dessert.