The late culinary eminence Lulu Peyraud would often serve these chard-stuffed squid topped with a zesty anchovy vinaigrette at the start of a meal. Get the recipe >

Pâté is a labor of love, but it’s worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Get the recipe >

The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish. Get the recipe >

It’s impossible to eat just one of these irresistible French cheese puffs—so be sure to double the recipe if you’re expecting a crowd. Get the recipe >

Butter and brandy are the secret ingredients in this classic pâté. Get the recipe >

It’s worth trying your hand at Provence’s chickpea fries known as panisses—they’re one of the best street snacks France has to offer. Get the recipe >

This briny, vinegar-soaked salad that comes together in a flash is one of Daniel Boulud’s go-to first courses. Get the recipe >

Sausage is the pride of Lyon, and it makes a wonderful starter when sliced thin, chilled, and topped with a bright chervil vinaigrette. Get the recipe >

The word coquille St-Jacques means “scallop” in French, but in the idiom of American cooks, it’s a throwback dish of gratinéed scallops poached in white wine and served on the halfshell. Get the recipe >

A tian is a type of gratin, and this Provençal version is a stunner with its colorful rows of zucchini, eggplant, and tomato. Get the recipe >

Literally “silk worker’s brain,” this herbed cheese spread is named for Lyon’s 19th-century silk weavers, who often ate it for lunch. Get the recipe >

A dollop of this versatile Provençal condiment gives life to everything from roast fish to morning toast. Get the recipe >

Enjoy this silky, French condiment alongside fresh veggies, seafood, or even frites. Get the recipe >

Our recipe tester (and pro baker) demystifies the simple French bread recipe for home cooks. Get the recipe >