Recipe for stewed prunes

For many, French cuisine is virtually synonymous with gastronomy. Come dinner, start with appetizers—les entrées, en français. As for the pièce de résistance, France offers endless entree options. This braised chicken recipe, recipe for stewed prunes from chef Sébastien Gravé, is emblematic of the Basque region’s affection for colorful, peppery stews.

Though paprika can work in a pinch, it’s the flakier, lightly spicy, more enigmatic Espelette pepper that’s characteristic of the region. Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic. Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It’s as simple to prepare as it is elegant to serve. Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. This riff on Basque pipérade, a classic dish of stewed peppers, incorporates seafood from the region.

Hake is traditional, but mild, white-fleshed fish like striped bass or haddock make fine substitutes. Fresh clams offer a briny sweetness. Any assortment of mild peppers will work here. The signature dessert of the region, gâteau basque is made by sandwiching a layer of jam or sweet pastry cream between two shortbread-like rounds.