French

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

Sophisticated and simple—even more so with the help of a purchased pie crust.

(Gruyère Cheese Puffs)

(LES SCOURTINS AUX OLIVES DE NYONS) Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.

Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)

Be sure to serve the aromatic sauce with each portion of soufflé. The sauce can be prepared one day before the soufflé is made.

Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These "noodles," made from savory crêpes, are a contemporary twist on this classic dish.

(Gâteau de Pommes Grand-Mère) Sautéing the apples in butter (along with a splash of Calvados) before adding them to the batter lends an extra dimension of richness to this very simple apple cake. Enjoy a wedge with a cup of coffee in the morning or as a welcome afternoon snack with tea.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.