Christian Constant’s unforgettable potatoes stuffed with pigs’ trotters at Les Cocottes, in Paris, inspired this homey take on an American favorite: the stuffed baked potato....

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.

We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory.

Clementines take the place of oranges in this variation on the French classic duck à l’orange.

Another of our favorite drink recipes from the ’40s, its a bar benchmark, a bit like roast chicken at a French bistro.

It's delicate in flavor and texture. Marjoram fuses with zucchini and egg in this simple, meltingly tender flat omelet.

The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at a Parisian brasserie, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Proustian madeleines have long been favorite French fare, but for April Fools' Day we've put a playful twist on the classic and turned them from sweet to savory.

Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit).