The quintessential French home-style dessert, clafoutis is remarkably simple to throw together.

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?

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.

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

Celery contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française.

It’s important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids.

Alsace’s dry Riesling lends a gentle richness to this creamy, comforting meal.

A simple green salad, yes. But ordinary? Not a chance.

We loved the surprising combination of blackberry and espresso. Each one really seems to deepen the flavor of the other.