A beurre blanc is a butter sauce made with reduced white wine or vinegar.
It's typically served with fish, but is good on just about anything. Learn how to make it here.
Pissaladière is a pizza-like tart topped with caramelized onions, olives, and anchovies.
It derives it's name from the anchovy paste (pissala) often used to add a rich depth of flavor. Learn how to make it here.
A gougère is a pastry made from choux dough and cheese.
Basically, it's the fanciest cheese puff you'll ever eat! Learn how to make them here.
A classic salade niçoise has tomatoes, eggs, anchovies, and olives.
Although in the US, anchovies are often replaced by tuna. Learn how to make the classic variation here.
Bouillabaisse is a traditional seafood stew.
It's often served with rouille (a sauce made from garlic, olive oil, and bread) and is made with several types of seafood. Learn how to make it here.
Macarons are made with almond flour.
Whipped egg whites are folded with powdered sugar and almond flour to create the batter. Learn how to make them here.
Palmiers are often called elephant ears due to their heart shape that resembles two large ears.
They are simple cookies made from sugared puff pastry baked into crisps. Learn how to make them here.
Pot-au-feu is a typical French stew made from inexpensive cuts of meat.
It's the ultimate comfort food, perfect for a cold French night. Learn how to make it here.
Aligot is cheesy mashed potatoes.
The CHEESIEST mashed potatoes you could ever think of (imagine half cheese, half potatoes). Learn how to make it here.
Pain au chocolate is a pastry filled with chocolate.
Sometimes even ~drizzled~ with chocolate, too! Learn how to make them here.
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