Onion Soup Les Halles

Anthony Bourdain’s French onion soup. (By none)

Celery Root and Squash Gratin with Walnut-Thyme Streusel

Ring in fall with this seasonal gratin. (By Amy Wisniewski)

Spiked Apple Galette

A drizzle of Calvados doubles the apple flavor. (By Kate Ramos)

Blackberry Kir Royale

Feel like royalty while sipping this bubbly blackberry apéritif. (By Kate Ramos)

Rémoulade

Our take on the classic Southern sauce. (By Aida Mollenkamp)

Pear, Poire

Pear eau de vie with a side of pear and a touch of bubbly. (By Nick Mautone)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season. (By Aida Mollenkamp)

Croissant and Armagnac Bread Pudding

Extra rich from the croissants, turn to this dish for a weekend brunch or a satisfying dessert. (By Aida Mollenkamp)

Sour Cherry and Green Tea Granité

Tart and sweet combine in this simple yet refined version of granité. (By Aida Mollenkamp)

Chorizo and Olive Flatbread

Crisp bread topped with tomatoes, onions, and a touch of harissa. (By Aida Mollenkamp)

Smoked Trout Crostini

Easy but sophisticated finger food. (By Max La Rivière-Hedrick)

Pipérade

Meltingly tender peppers with ham and spice. (By Aida Mollenkamp)

Roasted Lamb Sausages with Grape-Mint Relish

Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold. (By Adela Jung)

Hot and Sour Soup

A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly “hot” soup. (By Aida Mollenkamp)

Classic Steak Tartare

A timeless dish from the legendary Polo Lounge. (By none)