Recipes: Soda Bread, Gros Pain, Long Proofed Baguette, Brioche, Bread Galettes [watch video] ...

Recipes: Tomato Chowder With Mollet Eggs, Black Bean Soup With Bananas, Garlic Soup, Onion Soup Lyonnaise-Style, Consommè [watch video] ...

Recipes: French Fry, Garlic Mashed Potatoes, Potato Ragout, Gratin Dauphinoise, Cream Puff Potatoes ...

Episode 104: Veg-In! Recipe: Zucchini and Tomato Gratin You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not ...

Recipes: Endive with Olives, Stewed Navy Beans, Gratin of Leeks, Classic Ratatouille, Tomatoes Maison [watch video] ...

Jacques doesn’t like to waste anything…not even the dough trimmings from his puff pastry. He uses them to make cookies like Pigs Ears and Sugared Puff Paste Sticks in the episode’s opening ...

Episode 112: Fruit Fete Recipe: Braised Pears in a Caramel Sauce Sprinkling pears with sugar helps draw out their juices and makes a natural caramel. Depending on the ripeness of the pears, you ...

Ravigote means "to invigorate" in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon.

It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.

Episode 120: Souper Soups For Supper Recipe: Onion Soup Lyonnaise-Style From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night ...

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table.

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.