Ludo Lefebvre

While these shine with sweet or savory fillings, the classic orange Suzette sauce is not to be missed.

A classic with crepes, don’t sleep on the possibilities of this buttery orange syrup.

Perfectly balanced, perfectly pourable, infinitely usable.

This classic French preparation makes potatoes taste—and look—amazing. And yes, there's lots of butter involved.

In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Classic recipe. Superior flavor. Flawless brunch.

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

Bright, piquant green peppercorns and a flambéed splash of Cognac make this classic French sauce a fun and festive way to celebrate New Year’s Eve.

Use dark chocolate for a less sweet finish in this recipe. Try spooning some over some freshly made crepes.

Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, and French toast. Maple syrup can sit this one out.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargot and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.

It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.