French

This may not be as good as a true foie gras, but it's similar enough in flavor for a dish that costs only pennies to make. Not only can the pâté be served on toast — it can also serve as a finish for a classic Beef Wellington or enhance a stuffing or a meat loaf.

(GATEAU DE BEAUMES-DE-VENISE AUX RAISINS) Named after a town in the Vaucluse and the sweet, fortified wine produced there.

For more information about making pâte à choux, see If the Choux Fits...Active time: 25 min Start to finish: 1 hr

Daube de Boeuf

Can be prepared in 45 minutes or less.

Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.

The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.

For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.