Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart a chic take on chocolate.

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

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

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.

One of our food editors takes a trip to Paris and comes home with an easy and elegant idea: Pack your summer picnic in a jar.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

One of our food stylists battled the elements to make an elegant buttermilk cake and chorizo-inspired roast beef look picture perfect.

Using his artist's eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance.

When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago....