New York Magazine

Thin-crusted Alsatian-style “pizza” topped with fromage blanc, onion, and double-smoked bacon. The dish is also often called tarte flambée.

We love the pâtisserie-window looks of the rustic galette with Jacques Pépin's "crunch tart" dough and a mix of crushed almonds and amaretti that Alice Waters and her cooks call "moondust."

Butter and bok choy demonstrate how minimal ingredients can yield maximal results.

Even when we crave what's new and hot, there's a palpable hunger for the French classics, and this old flame we'll never get over.

In this fabulous match, sage-infused honey is drizzled over a black-raspberry-and-frangipane tart.

Perhaps Colette, who famously quipped, “If I can’t have too many truffles, I’ll do without truffles” didn’t have access to flavor boosters like truffle butter or truffle oil.

The chef serves this green with bacon, and stirs in butter at the last moment—a Gallic touch that makes the chard silky.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

The result of slow-cooking a turkey breast in a vacuum-sealed pouch is flavorful and moist meat.

Grilled quail, with its festive garnish of beets, pomegranate, and greens, is a harbinger of the holidays.

Daniel Boulud gives Thanksgiving turkey and all the trimmings gourmet élan.

Invoke childhood memories in your guests sophisticated goody bags filled with caramel popcorn.

The creamy, buttery consistency of this delicate celeriac or celery-root puree does wonders in soups, stews, and other dishes.

There'll always be a palpable hunger for the French classics, and despite its jaw-dropping presentation, most of the work can be done in advance.

The casual cocktail party is back, and with hors d'oeuvre like these, it's a low-key, high-flavor affair.

Stuffed guineau hens make a fine French substitute for a Thanksgiving feast.

This stuffing gains its richeness from chestnuts and pork suasage.

Start with a meze platter of baba ghannouj, hummus, and grape leaves then serve this luscious tagine over couscous.

The banal name doesn't reveal the gourmet edge to these fingerling potato chips with “Green Goddess” dipping sauce.

"The cupcake is in name only; in reality, it’s very sophisticated. It’s more like a chocolate marquise."

A chocolate-crusted take on lemon-meringue pie is a cinch provided you don't forget to make the lemon-custard filling in advance.

A fresh orange icing brightens up almond-flour-and-cocoa cookies.

Indulge your inner Good Humor–addicted child with squares of banana–creme-fraiche ice-cream bars cloaked in chocolate and macadamia nuts—a frozen banana with a pedigree.

The chef swore that despite jaw-dropping presentation, most of the work is done in advance; you cook the bird a day ahead.

Even when we crave what's new and hot, there's a palpable hunger for the French classics, and this old flame we'll never get over.