French Recipes
1126 recipes found
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Perfect Steak Frites
Recreating steak frites at home can be tricky. But with the right techniques, you can make a restaurant-worthy steak and extra-crispy fries—complete with a creamy sauce—in your very own kitchen.
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Crepes Suzette
Simmer the crepes in the buttery orange sauce, add a dash of liqueur, then set the entire thing ablaze.
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Trout Almondine
Tender, pan-fried fish fillets with a rich browned butter sauce and crispy almonds requires just one skillet and takes only minutes to cook. It's easy enough for a weeknight dinner, but impressive enough for any special occasion.
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Green Peppercorn Sauce
This elegant green peppercorn pan sauce requires just a handful of ingredients and is easy to prepare. Spoon it over seared steak, chicken, pork, or even fish for a restaurant-worthy dinner.
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Coquilles Saint-Jacques
This recipe stars sweet, tender sea scallops bathed in a rich mushroom sauce topped with buttery golden breadcrumbs.
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Lardons (Crisp and Chewy Bacon)
While seemingly simple, making crisp and chewy bacon bits (known as lardons in French) requires a fair amount of technique to ensure they’re perfectly crisp on the outside, meaty on the inside, and maintain their shape. They’re an easy upgrade to any salad, pasta, or roasted vegetable dish.
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Classic Steak Tartare
Steak tartare is a bistro classic that we should all be making at home. Here's everything you need to know to do it safely, find the best cuts of beef, and make the dish as delicious as possible.
Pear Financier Torte
This torte is an incredibly easy and delicious way to use up your pears. Make it for dessert or a quick afternoon fika.
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Salade Lyonnaise (French Bistro Salad)
This staple bistro salad of Lyon features bitter greens tossed in a warm vinaigrette and is topped with chewy lardons and a gooey poached egg.
Stone Fruit Clafoutis
There is nothing easier than a seasonal clafoutis. It can be whipped up and baked well before any dinner party, or baked while you host and served warmed with some crème anglaise or ice cream. The true beauty of a clafoutis? Its abundant versatility: Serve it for a humble, only slightly precious breakfast, cold or at room temperature, with coffee. Or serve it with your finest silver for an elegant dessert, with a sidecar of Armagnac. Traditionally done with cherries (pits and all!), it can be made with just about any fruit. But, it is at its finest with sturdy, in-season peaches or plums.
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Corn Crème Brûlée
This 5-ingredient take on the French classic embraces the natural sweetness of fresh, in-season corn.
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Marinated Goat Cheese
For an almost effortless way to a more interesting cheese platter, marinate fresh goat cheese in olive oil with herbs and spices. We add fennel seed, lemon zest, bay leaves, and more for a well-rounded infusion of flavor.
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This Luxe, Goes-With-Everything Pistachio Frosting Will Forever Change You
Toasted sugar, rich buttercream, and a splash of liqueur make for a luxurious topping for all your favorite breads and cakes.
Honey Mustard Salmon Rillettes
Salmon rillettes are the perfect party food for several reasons: They come together quickly and are easily made ahead, best served chilled and happy to be tinkered with. While classic French rillettes are prepared by cooking pork, duck or goose in its own fat for hours and hours until the meat is so soft that it’s spreadable, these rillettes wink at tradition. They’re adapted from the version in “Everyday Dorie: The Way I Cook” (Harvest, 2018) and include a mix of fresh and smoked salmon that are mashed with mayo and a bit of butter, then brightened with mustard and capers. The fact that they sound fancy only makes them more fun to serve super casually with bread and bagel or potato chips.
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How to Make Classic Cherries Jubilee in 20 Minutes
The only cherries jubilee recipe you'll ever need—it works with all kinds of cherries: sweet or sour, fresh, frozen, and even jarred.
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Bakery-Worthy Meringue Cookies
With a little know-how, you can make spectacular meringue cookies that won’t break or weep on you.
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How to Make a Fresh Fruit Tart
With its buttery crisp crust, velvety custard filling, and ornate arrangement of fruit glistening with glaze, this beautiful fruit tart conveys a sense of occasion—and it does so deliciously.
Pink Peppercorn-Marinated Goat Cheese
This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.
Tapenade
Tapenade, arguably the best known Provençal spread (and cousin to olivade, garlicky anchoïade and peppery poivronade, among others) is made by pounding together olives, garlic, anchovies, capers and olive oil in a large mortar. But, this version, from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur,” can be made in a food processor as well, with green or black olives. Set it out for apéro with crunchy vegetables or crusty bread, or store it in an airtight container in the refrigerator for whenever the mood strikes. It will keep up to a week.
All Day Cassis
This combination of dry vermouth, lemon, crème de cassis, dry tonic and sparkling rosé is bright and refreshingly bubbly any time of day. The small add of crème de cassis (a black currant-based liqueur) balances the drink's acidity, while a pinch of flaky sea salt smooths and enhances flavors. The drink can be made to serve one, as written, or the mix of vermouth-lemon-crème de cassis can be batched in advance, then poured over ice and topped with dry tonic and sparkling rosé just before serving.
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Foolproof Juicy Poached Chicken
Traditional poached chicken recipes are usually a guessing game of timing and temperature, leading to meat that's either undercooked or dry and stringy. Our unconventional cold-start method is worlds better, producing chicken that is plump, tender, and juicy.
French Potato Salad
In this straightforward, old-fashioned French potato salad with chives and tarragon, medium waxy potatoes are boiled and peeled while still warm, so they best absorb the flavors. They’re then thickly sliced and splashed with an easy vinaigrette. A generous dribble of fruity extra-virgin olive oil is customary – don’t skimp on it.
Raspberry-Almond Clafoutis
A traditional clafoutis is made with cherries, replaced here with raspberries, which have a slight tartness. The batter is made with almond flour and a little almond extract for a gluten-free version. Cool to room temperature before serving.
Pepper-Crusted Flank Steak
Coarse crushed black peppercorns coat this flank steak for a zesty burst of flavor, complementing the rare grilled meat. It’s best to crush your own, in a mortar and pestle or spice mill. Serve warm or at room temperature.