French Recipes
1126 recipes found
Chicken Ragout Meme
Blueberries au Citron
Caroline Rostang's Warm Truffle Sandwich
Eggplant Croques Monsieurs
Lentils With Smoked Trout Rilletes
A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn’t offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.
Moira Hodgson's Chocolate Mousse
Chocolate-chip souffle
Nectarine or Peach and Blackberry Galette
Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.
Salade NiçOise
Evelyn Webster's Lemon Meringue Pie
Fruit Tarts
Sweet Lemon Tart With Plum Tomatoes And Verbena
Swan Lake
Berries With Creme Anglaise and Whipped Cream
Stewed Potatoes with Dill (Pommes de Terre a l'Etouffee)
Buttered Potatoes With Fennel
Lapin saute aux pruneaux (Sauteed rabbit with prunes)
Parsley Potatoes With Cucumbers
Tarragon Potato Salad
Mashed Potatoes With Herbs
Provencale Vinegar
Soupe au Pistou (Provençal Vegetable Soup)
Julia Child’s Provençal Potato Gratin
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.