Made with prized green lentils from Le Puy-en-Velay, this soup reflects the hearty, rustic cooking of France’s Auvergne region.

A classic comfort pairing, creamed spinach topped with an egg reflects simple bistro-style cooking built on dairy and greens.

A one-pot chicken dish simmered with pastis, giving a gentle anise lift to a southern French classic.

A simple one-pan bake of hake and chickpeas, inspired by simple Mediterranean home cooking.

This slow-cooked stew comes from Provence, where meat was gently braised in wine with herbs and aromatics.

This cheeky creation mashes a French mountain classic with a Spanish staple, guaranteed to raise eyebrows on both sides of the border.

This classic dish developed as a practical pairing, combining sausages and lentils for a nourishing, affordable meal.

This comforting chicken stew dates back to rural France and was championed by King Henry IV as food for all.

This Alpine specialty arose from layering potatoes with broth and aromatics in rustic Savoy kitchens.

A northern French tart that began as a rustic leek-filled pastry from Picardy and Flanders.

An Alsatian sauerkraut dish enriched with meats, shaped by centuries of Franco-German influence.

Kind of Basque cheesecake.

Like moules marinières, just made with cider.

How to improve the best sandwich in the world, with No.1 ingredients

A beef stew made with beer.

Like clams casino, just better.

A cabbage soup from the Middle Ages, famed for its healing virtues.

Autumn’s crunchiest treat.

Taken right from the potato section of my new book, French Classics!

These tomatoes are beautifully in season, lift them with this classic vierge dressing!