The New Essentials Of French Cooking

The New Essentials

Immerse yourself in the world of French cooking, with new recipes, techniques and flavors to start exploring in the kitchen.

Omelet

1 | Omelet

Beaten eggs, gently cooked in butter, and folded into a tender package

Quiche

2 | Quiche

A savory tart of silky egg custard baked in a buttery pastry shell

Sole Meunière

3 | Sole Meunière

A succulent fillet of white fish, lightly sautéed in clarified butter

Ratatouille

4 | Ratatouille

A medley of summer vegetables, stewed together and scented with garlic and herbs

Coq au Vin

5 | Coq au Vin

Chicken braised in red wine with bacon, onions and mushrooms

Steak

6 | Steak

Classic, comforting French bistro fare, seared and served with a red wine sauce

Tagine

7 | Tagine

A meat and vegetable stew, deeply spiced and sweetened with dried fruit

Pommes Anna

8 | Pommes Anna

A crisp, savory cake made of thinly sliced potatoes, layered and coated in butter

Cassoulet

9 | Cassoulet

A luscious casserole of aromatic beans baked with cured and roasted meats

Soufflé

10 | Soufflé

An ethereal dish made by combining beaten egg whites and a flavorful base

By MELISSA CLARK

Melissa Clark is a reporter for The New York Times Food section, where she writes a cooking column, creates recipes and appears in a weekly video series. Melissa has also written 38 cookbooks, including her latest, "Dinner: Changing the Game." A lifelong Francophile, she has written cookbooks alongside two of New York's most celebrated French chefs, Daniel Boulud ("Braise: A Journey Through International Cuisine") and David Bouley ("East of Paris: The New Cuisines of Austria and the Danube"). Born and raised in Brooklyn, she and her family spent her childhood summers in France, where she learned about French food firsthand, especially when there was a pain au chocolat nearby. She is working on her next book, "First We Get Lost, Then We Have Lunch," which will chronicle her experiences eating and cooking in France.