01 of 06
This traditional vegetable stew originated 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
Roquefort and Carmelized Onion Tart
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 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 Recipe
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. For those who don't mind this, these are delicious and not easily forgotten.
The trick to making these easy and delicious truffled fries is to season them with high-quality truffle oil and follow with a dusting of Parmesan cheese.
04 of 06
Cauliflower Gratin Recipe
Gratins feature very heavily in French cooking. 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 thyme.Continue to 5 of 6 below.
05 of 06
Spinach Soufflé Recipe
You'll wonder why anyone would be afraid of making a soufflé when you see how easy they are.
This spinach souffle recipe is a wonderful way to use up the fresh harvest of spinach at the farmers' market. Its preparation is easy, and the dish 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.