Audrey Le Goff

You can decide how creamy you want this one-pot French classic.

Quatre-quarts, a classic cake from Brittany, is simple and delicious.

Bursting with bright veggies, but still warm and comforting, lamb navarin is a perfect dish for the changing of the seasons.

Riz gaxuxa, a Basque-style risotto, features smoky chorizo, chicken, pancetta, and bell peppers in a colorful one-pot dish.

Celebrate Three Kings Day with this rich, citrus-perfumed treat from the South of France. Serving it is half the fun.

Creamy, vanilla bean-speckled custard meets buttery, flaky pie crust in flan Parisien, a French bakery favorite.

Layers of tender, buttery crust sandwich a rum-spiked pastry cream filling in this traditional specialty.

A hearty yet bright stew, this “victory chicken” supposedly won Napoleon’s praise—and the hearts of generations of French home cooks.

Provençal tomates farçies ease summer abundance into fall coziness.

You can decide how creamy you want this one-pot French classic.

Quatre-quarts, a classic cake from Brittany, is simple and delicious.

Bursting with bright veggies, but still warm and comforting, lamb navarin is a perfect dish for the changing of the seasons.

Riz gaxuxa, a Basque-style risotto, features smoky chorizo, chicken, pancetta, and bell peppers in a colorful one-pot dish.

Celebrate Three Kings Day with this rich, citrus-perfumed treat from the South of France. Serving it is half the fun.

Creamy, vanilla bean-speckled custard meets buttery, flaky pie crust in flan Parisien, a French bakery favorite.

Layers of tender, buttery crust sandwich a rum-spiked pastry cream filling in this traditional specialty.

A hearty yet bright stew, this “victory chicken” supposedly won Napoleon’s praise—and the hearts of generations of French home cooks.

Provençal tomates farçies ease summer abundance into fall coziness.