Although the Belgians and the French like to fight over who was the first to put succulent steak on a plate next to a pile of crispy fries, the simple and satisfying dish is a staple of French bistros from here to Paris.

When properly cooked, the slimy, shelled mollusks become a savory, earthy, and tender bite.

Anything goes when bread is your plate.

A stick-to-your-bones gratin from the Haute-Savoie region of eastern France.

What’s so special about the third Thursday in November? A big fat nothing, you may be thinking to yourself. Well, cheer up: For fans of wine and parties, it marks the release of the annual batch of beaujolais nouveau, a young, easy-drinking French red wine.