01 of 06This traditional vegetable stew originated as a poor man’s dish in Nice. This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort.
02 of 06
This classic Roquefort and caramelized onion tart recipe is layered with complex flavors: salty, piquant cheese, mellow, sweet onions, and rich eggs and cream. Baked into a pastry shell, the combination is nothing less than irresistible.
The tart is so versatile; a quick lunch with a salad, a dinner entree, pop it in a picnic basket or a lunch box. Not bad for one small tart.
03 of 06
Truffled French fries have become something of a controversy on foodie forums, igniting debates over flavor and if they live up to the culinary hype. Who cares, they are delicious and once tried, not easily forgotten.
The trick to making these easy and delicious truffled fries, is season them with high-quality truffle oil and follow with a dusting of Parmesan cheese.
04 of 06
Gratins feature very heavily in French cooking. Essentially they include vegetables of some sort covered in a white sauce and popped under the grill. Most cultures have their form of vegetable gratin including a famous British cauliflower cheese.
Creamy and comforting, this cauliflower gratin recipe features a classic Béchamel sauce punched up by just a little bit of fresh thymeContinue to 5 of 6 below.
05 of 06
Why anyone would be afraid of making a soufflé when you see how easy they are. This Spinach Soufflé proves the point, it is easy and even better, utterly delicious.
This spinach souffle recipe is a wonderful way to use up the fresh harvest of spinach at the farmers' market. As well as its, easy preparation, the souffle can be served as a side dish or a light main course.
If you want to get really creative, bake up the spinach-egg mixture in tiny ramekins for an unexpected appetizer.
06 of 06
Gougeres are delicate, miniature cheese puffs. They are a popular addition to Bastille Day celebrations and brilliant eaten with a Pastis aperitif.