Bon Appétit

Who needs lobster? Mussels bring a similar richness to this soup.

Packed with veggies and two kinds of cheese, this dish is hearty and surprisingly luxurious.

Soufflés are usually associated with extravagant meals, but they're cheaper to make than you may think. A soufflé is made primarily of eggs, a very budget-friendly ingredient.

The sandwiches can be refrigerated one day ahead (chill the chicken and spinach before assembling).

Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Fresh truffles cost hundreds of dollars per pound. A drizzle of truffle oil gives a similar flavor and aroma for a fraction of the price.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Here, chorizo replaces the usual steak or chicken.

Apples make this salad appealing even to young children.

The fried eggs add extra unctuousness to a clever carbonara.

In this sophisticated appetizer, the blinis are topped with American caviar, a delicious alternative to the pricey imported stuff.

This side is a riff on pommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.

Less expensive than crab but just as good.

A fun twist on tradition— cornbread stuffing molded into muffins.

The reduction can stand in for some of the beef stock in French onion soup, pot roast, and beef stew, where it will add flavor and richness.