As the weather turns cold, French cooking comes into its own, with dishes built for slow simmering, generous sauces, and deep, warming flavor. This collection gathers classic recipes from renowned chefs like Jacques Pépin and Ludo Lefebvre to carry you through winter, from stick-to-your-ribs stews like boeuf bourguignon to cheesy potato bakes, velvety soups, and rich desserts meant to be served warm. Each dish offers a simple, satisfying way to bring a little extra warmth to the table all season long.
01 of 26
French Onion Soup
Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali
Called “soupe à l’oignon” in France, classic French onion soup includes beef stock, dry sherry, Worcestershire sauce, and plenty of caramelized onions. Use Emmental or Gruyère cheese for the golden, gooey topping of chef Ludo Lefebvre’s recipe.
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02 of 26
Classic Pot-au-Feu
Food & Wine / Photo by Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans
For this stew, the unofficial national dish of France, winemaker David Duband braises two cuts of beef — shank and rump roast — with marrow bones, then separately cooks leeks and carrots with more marrow bones until everything is deeply flavorful and tender.
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03 of 26
Tartiflette
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
A specialty of the French Alps, tartiflette’s combination of potatoes, slab bacon, Reblochon-style cheese, and dry white wine makes it a winter essential. As Anthony Bourdain said, “You can never have too much cheese, bacon, or starch.”
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04 of 26
Choucroute Garnie
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell
Jacques Pépin makes this hearty Alsatian winter dish with store-bought sauerkraut and suggests using easy-to-source peanut oil as a substitute for the traditional duck or goose fat. Serve it with an array of mustards as Pépin does — he likes to include a hot Dijon, a grainy Pommery, and often a tarragon-flavored mustard as well.
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05 of 26
Boeuf Bourguignon
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
In Mastering the Art of French Cooking, Julia Child famously declared boeuf bourguignon “one of the most delicious beef stews concocted by man,” and we couldn’t agree more. It’s at once cozy and elegant, thanks to its familiar ingredients and incredible depth of flavor. Our version starts with two pounds of beef chuck, which marinates overnight in a full bottle of Pinot Noir.
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06 of 26
Croque Monsieur
Matt Taylor-Gross / Food Styling Debbie Wee
Made with thinly sliced unsmoked ham, Gruyère, and a rich Mornay sauce, dinner-worthy croque monsieur is the ultimate ham and cheese sandwich — you’ll definitely need a knife and fork to enjoy this refined bistro favorite.
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07 of 26
Coq au Vin
Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel
This classic French dish translates to “rooster in wine” and is a celebration of rich, hearty flavors, with tender chicken braised in a robust red wine sauce alongside bacon, mushrooms, and onions.
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08 of 26
Coq au Vin Blanc
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
Food blogger Anina Belle Giannini’s version of the timeless French chicken and vegetable stew leans on a dry white wine like Chardonnay instead of the traditional red. With browned chicken pieces, bacon lardons, and a rich, buttery sauce, it remains wonderfully indulgent.
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09 of 26
Tarte Tatin
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
With its caramelized apples and exquisitely buttery crust, this essential French tarte Tatin recipe from Benoît Guichard placed first in the pastry category at the Meilleur Ouvrier de France.
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10 of 26
Potatoes au Gratin
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke
A modern, Americanized version of gratin dauphinois, this recipe calls for cheddar in addition to Gruyère to create an ultra-creamy potato dish that’s impossible to resist.
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11 of 26
Classic Duck Confit
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless
To make this specialty of Gascony, duck legs are rubbed with a salted mixture of thyme, rosemary, garlic, and peppercorns and chilled for 24 to 48 hours. They’re then slow-cooked in rendered duck fat until they’re falling off the bone.
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12 of 26
Baked Brie with Spiced Pears and Cherries
Sarah Crowder / Food Styling by Bridget Hallinan
In this iconic appetizer, spiced fruits and nuts rest atop Brie inside a golden, crisp shell of puff pastry. A final drizzle of honey and a sprinkle of flaky sea salt enhance all the sweet and savory flavors.
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13 of 26
Sauvignon Blanc–Steamed Mussels with Garlic Toasts
Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
In France, mussels are at their peak in the colder months. These moules marinières are steamed in Sauvignon Blanc and served in a sauce made from the cooking liquid, butter, and parsley.
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14 of 26
Roasted “Reblochon”
Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Lydia Pursell
In this version of French reblochonnade adapted for the American home cook, farmhouse cheese is melted under the broiler and poured over an assortment of grilled sausages or sautéed mushrooms, boiled potatoes, and charcuterie for a decadent winter dish. Complete the meal with a baguette, cornichons, mustard, and a green side salad.
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15 of 26
Chicken and Mushroom Fricassee
Food & Wine / Photo by Brie Goldman / Food Styling by Skyler Meyers / Prop Styling by Alexandria Juhl
Writer and recipe developer Joy Manning’s modern, lightened-up adaptation of chicken fricassee uses just a fraction of the dish’s typical cream without sacrificing flavor. Made with boneless, skinless chicken breasts and plenty of mushrooms, it comes together in half an hour in a single pan.
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16 of 26
Scallop Grenobloise
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
In French cooking, “à la Grenobloise” signals a bright, lemony sauce punctuated with capers, named for the Alpine city of Grenoble. In this version, deeply seared scallops develop a crisp, golden exterior before being finished in a lively sauce that balances citrusy sharpness, saline depth, and a gentle kick from subtly spicy jalapeños.
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17 of 26
Over-the-Top Mushroom Quiche
Food & Wine / Photo by Greg Dupree / Prop Styling by Christina Daley / Food Styling Julian Hensarling
Thomas Keller’s luxurious riff on quiche aux champignons is extra-tall to accommodate two pounds of mixed mushrooms. In the winter, quiches are valued for being “tenant au corps” — a French expression meaning a dish that “sticks to your ribs” and keeps you full.
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18 of 26
Molten Chocolate Cake
Jennifer Causey
Jean-Georges Vongerichten’s molten chocolate cake is not technically the same as the French moelleux au chocolat created by Michel Bras in 1981, which relies on a frozen ganache center to achieve its signature flow. Still, the two desserts arrive at a similar result: a warm chocolate cake with a molten interior. Though popular year-round, it’s often thought of as a winter indulgence, best enjoyed straight from the oven.
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19 of 26
Poulet en Croûte
This French chicken potpie is a simple, hearty one-dish meal perfect for a brisk, wintry day, or when company’s coming. Rely on frozen puff pastry for the golden, flaky crust — look for one made with all butter if possible.
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20 of 26
Silky Chestnut Soup
Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco
Wolfgang Puck’s silky-smooth version of velouté de châtaignes showcases sweet and earthy chestnuts with fruity ruby port and luscious heavy cream.
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21 of 26
Best-Ever Cheese Soufflé
Chef Alex Guarnaschelli’s cheese soufflé includes Gruyère and Parmigiano-Reggiano along with a touch of sour cream and dry sherry. While not strictly a winter staple, it’s a cozy go-to in cold weather thanks to its cheesy richness.
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22 of 26
Pears Poached in Red Wine
Antonis Achilleos / Food Styling by Ali Ramee / Prop Styling by Claire Spollen
Cooking peeled pears in red wine makes for a simple but striking seasonal dessert. The soft, not-too-sweet fruit pairs beautifully with whipped cream and a syrupy sauce made by reducing the poaching liquid.
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23 of 26
Hachis Parmentier
Abby Hocking
This French shepherd’s pie is traditionally made on a Monday with Sunday’s leftover roast; chef Ludo Lefebvre’s rendition is an excellent make-ahead dish. Assemble it a day or two in advance and refrigerate until you’re ready to eat, or pop the unbaked casserole in the freezer for later.
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24 of 26
Gateway Cassoulet
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Cassoulet is named for the earthenware vessel it’s traditionally cooked in; Sylvie Bigar’s simplified recipe can be made in any large pot or Dutch oven and requires just a bit more than an hour of active work time. With garlicky white beans, snappy pork sausage, and meltingly tender duck confit, this warming dish is pure comfort.
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25 of 26
Blanquette de Veau
© Lucy Schaeffer
This simplified version of Daniel Boulud’s classic, creamy veal stew calls for store-bought vegetable broth rather than veal stock. The long, slow simmer is key to building the dish’s signature flavor.
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26 of 26
Salmon Rillettes
© Eric Wolfinger
Anna Zepaltas blends fresh salmon and butter with hot-smoked salmon for a rich, flavorful version of the spread often served as part of a winter apéro and best enjoyed at room temperature with toasted baguette slices.
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