Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Your market basket loaded with produce, olive oil, and fish, you saunter home and marinate the vegetables. The following evening, you invite your friends over.

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper.

An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch.

A leek, carrot, and celery mirepoix, cooked until tender with white beans, gets a crisp, crunchy texture and rustic flavor from a garlicky bread-crumb topping.

Getting rid of the crust for this clever play on quiche Lorraine is a win-win.

Food editor Maggie Ruggiero has taken lentils “from canned to Cannes” in this très simple—and très français—dish.

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

No tablecloth required, but you might want lobster bibs for this dinner. Doused in Cajun rémoulade—a bold alternative to the classic French—these shrimp in their shells are to be eaten...

You'll feel thoroughly Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac.