The secret to great French fries is to fry them twice: once at a lower temperature to cook the potato through, then again at a higher temperature to brown them. We're also giving you five reasons to leave the...

Buttermilk permeates the challah with a subtle tang that partners beautifully with dusky maple syrup.

Wonderfully complex, this classic aperitif has a taste reminiscent of a sophisticated iced tea.

A surprisingly potent little cocktail, and it’s not just the bubbles that will get you.

Do as the French do—start the day with coffee and a croissant.

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.

Leave it to the French to come up with the classiest way of doing an ice cream sundae.

In this sunny interpretation of a French classics, crème brûlée is served in a flaky shell.

Rich, aromatic rouille is a classic lily-gilding for French fish soups; this one has an extra something special: saffron.