French Recipes
1126 recipes found
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This One Ingredient Takes Crème Brûlée Over the Top
This 5-ingredient take on the French classic embraces the natural sweetness of fresh, in-season corn.
Sheet-Pan Socca (Savory Chickpea Pancake)
Crispy on the outside and creamy at their core, socca are thin, olive-oil-rich chickpea pancakes. In Provence they’re often made on wide, flat copper skillets, but a screamingly hot sheet pan works extremely well, too — and makes an extra-large chickpea cake that can serve as a light dinner or an easy appetizer. Socca are usually not topped with anything more than black pepper; they are delicate and can’t support more than minimalist additions. However, a light scattering of toppings — like anchovies, pecorino and scallions here — makes socca qualify as a simple and delicious meal. A handful of chopped olives added before baking would also work, as would a garnish of torn slivers of prosciutto, draped on top just before serving.
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This Delightfully Crisp French Pastry Is the Lazy Person's Doughnut
Unlike old-fashioned yeasted doughnuts or regular crullers, which are made with a yeasted dough, French crullers are made from choux pastry. These crisp, airy French crullers are shockingly easy to make—and come together in under an hour.
Chicken Fricassée with Artichokes
Classic French Chicken dish from Mother-daughter duo Marjorie Taylor and Kendall Smith Franchini. Plus, a recipe for preserved artichokes.
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Classic Crepes Suzette Get a Colorful Twist With This Everyday Ingredient
Oranges and carrots come together in this fun riff on crêpes Suzette, the classic French dessert.
Chicken Florentine
In this weeknight recipe, perfectly browned chicken breasts are smothered in a creamy spinach sauce that comes together with ease, all in one skillet. The highlight of this recipe is the buttery white-wine sauce, which is enriched and thickened with a secret ingredient: cream cheese. The sauce nicely coats the wilted spinach, though you can use sun-dried tomatoes, sautéed mushrooms or canned artichokes instead of, or in addition to, the spinach. A side of mashed or roasted potatoes would round out this dish well, but some crusty bread to sop up every last bit is a must.
Classic Coq au Vin from Joy of Cooking
A classic French dish made with either white or red wine, but usually red. Often served with onion, mushrooms, and parsley potatoes.
Chocolate Crepes
These cocoa-infused crepes are delicious rolled up and eaten as-is, but for a more celebratory dessert, dress them up with your choice of chocolate-hazelnut spread, whipped cream, powdered sugar and berries. Making crepes isn’t complicated, but it does require a bit of patience. Letting the batter rest for the full 15 minutes (or up to overnight) allows the flour and cocoa powder to hydrate, which contributes to a tender and slightly bouncy texture when cooked. To minimize frustration while cooking, use a good nonstick skillet and avoid cooking the crepes too hot and fast—medium heat is ideal.
Steak au Poivre for Two
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
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Chocolate Pot de Crèmes
Chocolate pot de crèmes—rich, velvety French custards—are easy enough to make on a weeknight, and luxurious enough for a special occasion like Valentine’s Day.
Mornay Sauce
Mornay is a rich and velvety sauce made by adding cheese (traditionally Gruyère and Parmesan) to a classic béchamel base. It requires just a handful of basic ingredients — primarily flour, milk, butter, cheese and nutmeg — and is quick to put together. A superversatile sauce, it’s a favorite for mac and cheese and gratins, and is great with roasted veggies, boiled potatoes and poached eggs. The sauce is best used right away, but can be held at room temperature for a few hours or chilled for up to 3 days. (It thickens quite a bit as it chills, but will return to a saucy state once rewarmed.)
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Daube de Boeuf à la Gasconne (Gascogne-Style Beef Stew)
Bold and full flavored, this beef and root vegetable stew from the Gascogne region of France is country cooking at its best.
Fondant Potatoes
In this classic French restaurant dish, Yukon Gold potatoes are given the steak treatment: Seared in a hot pan, basted and then baked, they become creamy and fall-apart tender. (The name, fondant, refers to the French word for melting). To achieve their signature cylindrical shape, you can use a round cookie or biscuit cutter, or a paring knife, to shave down the sides of the potato. Choosing potatoes that are long and tube-like, rather than round, will also help. But you can also feel free to skip this step; the potatoes won’t be strikingly uniform, but they will still be delicious! Serve alongside steak, or roast beef or chicken for a show-stopping and comforting dinner.
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Making a Classic French Galette des Rois Is Easier Than You Think
Every January, French families gather to eat galette des rois—kings' cake—a crisp, flaky pastry filled with fragrant almond cream.
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This Is the Pearfect Dessert I'm Bringing to All My Holiday Parties This Year
This French pear and almond tart is easy enough to whip up on a weeknight—and elegant enough for a festive holiday party.
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Earl Grey and Vanilla Poached Pears
My recipe for poached pears takes inspiration from the London fog, a beverage that consists of Earl Grey tea, vanilla syrup, and steamed milk. There’s no milk here, but there’s plenty of fragrant Earl Grey tea and a whole vanilla bean, which gives the poaching liquid a delicate floral flavor and subtle sweetness.
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This Weeknight-Friendly French Dessert Requires Just a Bottle of Wine and a Few Pears
Red wine poached pears—poire à la Beaujolaise—are a classic French dessert that's easy to prepare but elegant enough for a dinner party.
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This French Ingredient Will Unlock a Lifetime of Pastry Possibilities
Made with butter, sugar, eggs, and ground almonds, French pastry chefs use almond cream to fill tart shells, cookies, and croissants for a sweet, nutty bite.
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French Sablé Cookies
These French slice-and-bake cookies are rich, sweet, buttery, and perfect for the holidays or any time of year.
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Pâte Sablée (Sandy Tart Dough)
“Sablé,” which means “sand” or “sandy” in French, refers to the dough’s crumbly texture when baked. Here's how to make the dough and turn it into a tart shell for an elegant dessert.
Green Beans Almondine
This classic French dish of green beans or haricots verts is an all-star holiday side. The French name for the preparation, “amandine,” means “cooked or served with almonds” and, going back to its Latin origins, also means “worthy of love”. Luckily, this recipe translates to both. It comes together fast and is easy to get on the table while cooking a big meal, plus the more time-consuming steps can be done in advance. Haricot verts are often preferred because of their crunchiness, but any green bean will shine just as bright when tossed in butter, shallots and garlic and topped with toasted slivered almonds.
Big Crème Brûlée
The classic French dessert throws off its formality in favor of family-style fun. You can use the broiler or a torch to caramelize the sugar on top — just make sure the dish is fully chilled before this final step so you don’t scramble the voluptuous, vanilla-flecked custard.
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Pâte Brisée (French All-Butter Dough)
This buttery, flaky French dough is a versatile base for pies, tarts, and other pastries.
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Mille-Feuille
Stack layers of crisp, delicate puff pastry with vanilla pastry cream for a pâtisserie-worthy dessert.