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.

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.

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.

Love red meat but tired of beef? Try duck breasts instead: They are as easy to cook as chicken.

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.

This issue’s recipes come from the world’s finest cooking schools. Here are some of our favorites.

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....

Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

This is the all-embracing side dish. Couscous is already cooked when we buy it. All you need to do is rehydrate the grains.