Think of these finger-friendly bites as the best part of French onion soup minus the broth. Don't be surprised if they disappear before you get a chance to sample one yourself!
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 comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches.
Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.
This rich French delicacy requires just five ingredients: butter, garlic, parsley, shallots, and snails. All that's missing is a crunchy baguette to mop up the leftover sauce.
Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.
In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.
This timeless, hearty favorite marries tender pieces of beef with carrots, garlic, and onions in a rich red wine broth infused with thyme and bay leaf.
Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.
What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration?
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry, then drizzle it with full-bodied chocolate sauce.
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.
Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate. In fact, the perfect little rounds can be made with a makeshift pastry bag.
