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.

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

A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice, shoestrings are fried only once.

Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).

After simmering the fish, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for a lush soup.

The beauty of this bread is in its simplicity—mixing, kneading, even part of the rising are all done in a food processor.

Christian Constant’s unforgettable potatoes stuffed with pigs’ trotters at Les Cocottes, in Paris, inspired this homey take on an American favorite: the stuffed baked potato....