The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

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).

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets....

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.

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.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish.

“Ingredients are considered ‘spices’ in Algerian cooking,” says Zadi, and this slaw illustrates his point.

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.