This dish made everyone in the test kitchen swoon. Take it to a potluck, serve it with something, or make it a vegetarian main dish.

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....

Simple savory tarts abound in Provence. A particular favorite includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of herbs.

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.

If you want dramatic impact on your holiday table, look no further. These leaf-shaped breads are large and sculptural, with a heady fragrance of orange and anise.

Our soupe au pistou, a Provençal celebration of vegetables, is light and brothy but chock-full of flavor.