French Recipes
1129 recipes found
La Pomme Sourde
This drink is adapted from one offered on the opening menu at Le Syndicat, a Paris cocktail bar that uses only French products in its drinks. As with most of the bar’s cocktails, it requires a little labor, but the pink peppercorn-infused cider syrup is easier to make than it looks. The bartender and owner, Sullivan Doh, called the cocktail “fresh and thirst-quenching” and “an interesting drink for hot days.” It delivers a riot of fruit flavors from the two layers of apple (the Calvados and the cider), the lemon juice and various fruit notes lurking in the French aperitif Byrrh. Think of it as the kind of julep you might drink on Bastille Day.
Celeriac Rémoulade
White Chocolate Truffles
White chocolate does not engender feelings of neutrality; typically, one either loves or hates it. These truffles, adapted from the pastry chef and cookbook author Nick Malgieri, are unapologetically sweet and rich, everything one loves (or hates) about the controversial ivory sweet. This ingredient list is short (just five!), but quality is key. Skip the supermarket white chocolate chips and invest in a good brand like Valrhona or Callebaut.
Napoleon Of Tuna With A Mosaic Salad
Poireaux Vinaigrette (Leeks vinaigrette)
Smoked Salmon Tart for a Crowd
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use.
Aioli Pan Bagnat or Stuffed Pita
I started out with the idea of making something like the traditional niçoise salad in a bun called pan bagnat, and using aioli to dress it. But whole-wheat pitas had just been delivered to my Iranian market when I went to buy produce, and I couldn’t resist them. So I tossed the vegetables together with the tuna and aioli and filled the pockets with a sort of garlicky chopped salad.
Giant Tuiles (Large Tile Cookies)
Grilled Salmon With Fennel Salad (Saumon Grille Et Salade De Fenouil)
Summer Fruit Salad In A Marinade (Soupe De Fruits D'ete)
Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)
Paupiettes De Sole Au Vermouth (Rolled Sole Fillets In Vermouth Sauce)
Deborah Madison's Fragrant Onion Tart
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book“Vegetable Literacy,” which breaks down the universe of vegetables into botanical families — the Carrots (carrot, celery, fennel, parsnips), the Sunflowers (sunchoke, cardoon, artichoke, endive, escarole, lettuce) and so on.
Vichyssoise
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.
Dried Cherry Parfait
Spatchcocked Chicken With Herb Butter
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Fennel Marmalade
I can’t think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.
Sauteed Pork Patties With Yams
Fish stock (Fumet de Poisson)
Fish Stock For Bouillabaisse
Truffled Potatoes Sarladaise
Pureed Carrot Soup
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Mushroom Soup (Soupe Aux Champignons)
Peach Flambe With Rum
Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.