Make Ahead

The combination of condensed milk and lime gives this dessert a bit of tropical flair.

This type of beef can have more omega-3 fatty acids, which may curb inflammation in the body, than that from conventional cattle. And the cows are often more ecologically and humanely raised.

Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like.

Simmering the cobs lends depth to a cool essence-of-corn soup, enhanced with a swirl of sour cream and a sprinkling of chives.

A pretty centerpiece dessert that's a cross between a trifle and tiramisù. To give the flavors time to meld, you’ll need to put the trifle together at least one day ahead, but it tastes best when made two days ahead. Any leftover praline would be terrific sprinkled over ice cream.

As convenient as store-bought duck confit is, we find that its quality tends to vary. Making your own allows you to control the spicing and the cooking time to produce a velvety piece of meat. This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store them fully covered in the cooking fat so air can't get in.

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

In French bistros, confit duck legs are traditionally served with a very simple, sharply dressed frisée salad. This version of the light meal gilds the lily by switching out frisée for peppery watercress and adding juicy navel oranges and nuggets of toasted walnuts.

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.

While eating at one of the coveted counter seats at Les Cocottes, Christian Constant's chic restaurant, food editor Paul Grimes was deeply inspired by the pumpkin soup, which surprised him with savory little chunks of foie gras waiting at the bottom of the bowl. Here, Grimes explores squash's more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut. With just a dollop of whipped cream, it is rich only in looks and spirit—a spoonful will reveal how unbelievably light it is.

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Though poaching pears in wine often results in a subtle, sophisticated dessert, it rarely looks as lovely as it tastes. Here, Grimes took inspiration from the saturated-red glassware that's ubiquitous in Parisian flea markets and from a dessert at Le Chateaubriand, which uses beet to give the pears a lush garnet hue. As far as its flavor goes, the beet doesn't lend anything more than a nice balance to the overall dish, but you'll probably want to poach pears this way from now on.

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

A light variation that’s a nice counterpoint to the many rich dishes on the Thanksgiving table.

A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.

In this fun take on pumpkin pie, a little whisky really puts the "Scotch" in butterscotch.

Lime juice gives these simply lovely carrots bright flavor.

Fresh fennel, rosemary, and crème fraîche give mashed potatoes added appeal.

Cinnamon, cardamom, allspice, and cloves give this crème brûlée a spicy kick.