French Recipes
1126 recipes found
Grilled Tuna Rice Salad Provencal
Guava Créme Brûlée
Goat Cheese and Fig Quick Bread
Here’s a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It’s got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you’d like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf’s pleasantly crumbly, and best enjoyed cut into thick slices.
Cinnamon Basil-Infused Whipped Cream
Tomates Farcies (Stuffed Tomatoes)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Poulet à la Normande
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Julia Child's Provençale Tomato Sauce
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.
Leg of Lamb With Savory Beans
In France, gigot d’agneau — leg of lamb — is, well, de rigueur for a proper Easter meal. But it is always appropriate for any special dinner party, or any occasion throughout the year when you want an impressive main course. The technique is simple and requires few ingredients (garlic, thyme and rosemary), but the result is very flavorful. Seasoning the lamb for at least an hour in advance of roasting is essential. Refrigerate it overnight for more intense flavor; it’s also less work to do on the day of the feast. Just remove from the refrigerator, bring it to room temperature, and it’s ready for the oven.
Pâte à Choux
These elegant swans are made just like an eclair — using two pastry kitchen workhorses: pastry cream and pâte à choux. Pipe the pâte à choux into perfect teardrops, pulling the pastry bag away from the bodies as you finish each one to achieve that pointed tail end. When you are piping out the question marks for the necks, drag the tip of the pastry bag against the baking sheet ever so slightly to create a tiny beak. You'll have so much fun running those golden beaks through a flame after they are baked and watching them blacken into the uncanny likeness of swans.
Gérard’s Mustard Tart
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon’s two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as “à l’ancienne.” You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant. Do what Gérard would do: smell it first. If it just about brings tears to your eyes, it’s fresh enough for this tart.
French Onion Panade
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine. Buy good Gruyère and Parmesan, and grate it yourself. And finally, use either homemade chicken stock, or buy some from a butcher. The result will be triumph of upcycling: basically French onion soup without the soup — just bite after bite of cheesy, onion-and-stock-soaked bread. Serve it as a main course, with a light green salad and a dry white wine or an ice-cold beer.
Chicken With Morels, Fava Beans And Spring Potatoes
Boeuf a la Ficelle
White Pepper Ice Cream
Cold Celery Soup With Pink Radishes
Flounder Fillets a l'Anglaise
Fennel Gratin
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining.
Pan-Seared Steak With Red Wine Sauce
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Roast Chicken With Root Vegetables and Verjus Beurre Blanc
Anchovy Tapenade
Lemon Caramel Pots de Crème
Seafood Fricassee
Oeufs A La Neige Au Chocolat (Floating Island With Chocolate)