Curse yourself for all the ways your omelet isn’t perfect, insist that this is a personal failing, and start over.

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.

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

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

Each of these incredibly tender golden puffs is like a warm little gift—break one open and be rewarded with the aroma of oranges and rose water.

While red mullet is Marco Pierre White’s first choice for this dish, any small, whole, firm-textured fish will work well.

These crescent-shaped, fruit-filled pastries are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. ...