French Recipes
1126 recipes found
Strawberry Pots De Creme
Date Butter Tart
Miso French Onion Soup
John Schenk, the big, hearty executive chef of the six Strip House steakhouses nationwide, is a carnivore. His wife, Eun Joo Lee, is a vegetarian. He created this soup for her.
Panade
Bouillabaisse
French Lentils With Garlic and Thyme
This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Classic Leeks Vinaigrette
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish “asperges du pauvre,” the poor man’s asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they’ll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Radicchio Grilled With Olive Paste and Anchovies
Chocolate and Almond Tiger Cake
This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run — no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I’ve called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.
Apple Pie, Circus-Style
This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie — a cross between an American open-face pie and a French galette — is made with a sturdy, rather wet dough. Chill the dough overnight and it will be a dream to work with. The filling is a generous mound of unpeeled, thinly sliced, lightly sweetened apples, flavored with an abundance of lemon juice and zest and, so surprisingly, not a speck of spice. At Circus, the palm-size pies are pentagonal. The dough is lifted up around the apples, pinched and pressed into shape. To learn to make the pastry at home, I watched Circus’s bakers at work. I loved how each had a particular way of forming the pies. But, most of all, I loved that no matter how they shaped them, in the end, they all looked beautiful. My pie looks beautiful and yours will, too.
Passion-Fruit Soufflé
Lessons Worth Savoring Spinach Timbales
Green Garlic and Chive Soufflé
This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese.
Coq au Vin Blanc
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon’s truffle crop by finishing the sauce with a gloss of black truffle butter. It’s a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it’s high-fat European-style) could also bolster the sauce, though with less foxy intrigue.
Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream)
The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book “Dirt.”) If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it’s a stove-top approximation of the sous vide technique.
Beurre Blanc
Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can’t walk away from them, so make sure the rest of your dinner is ready to go. It comes together quickly, though. Make sure to keep it warm.
Orange Grenadine With Granola
Cotriade Bretonne
Diplomat Cream
Diplomat cream is the professional baker’s tool for pastry cream that won’t collapse and turn watery. It uses both cornstarch and gelatin for the reliable structure, but a little cold butter and whipped cream keep it silky, tender and lightweight. You can fill the shells with this cream up to four hours in advance and not be disappointed.
Turnip and Barley Soup
Sea Scallops Grenobloise
Chicken With Raisins
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 — when cool weather is on the horizon. Perhaps it’s the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it’s an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Mendiant Tart With Dark Chocolate Ganache
