French Recipes

1126 recipes found

NYT Cooking

May 1, 2024

Green Bean and Cherry Tomato Salad

This colorful, full-flavored salad is finished with a black olive dressing, made with Niçoise olives, capers, anchovy and garlic, and similar to a Provençal tapenade. For the best result, choose the smallest green beans and sweetest cherry tomatoes. Add arugula or other salad greens just before serving, if you wish.

50m6 servings

Serious Eats

Apr 18, 2024

Lemon Tart Recipe

With its buttery, shortbread crust and a soft, dense lemon curd filling that holds its shape when sliced, this classic lemon tart is sure to make you pucker.

1h 55m8,1 tart

Serious Eats

Apr 18, 2024

Easy Pat-in-the-Pan Tart Crust

With just one bowl, and no stand mixer needed, this flaky, buttery tart crust comes together in minutes. Fill it with thick pastry cream and artfully fanned fresh fruit, silky chocolate ganache, or any other filling you like.

35m8,1 crust

Pan Bagnat (Niçoise Tuna and Tomato Sandwich)

Serious Eats

Mar 5, 2024

Pan Bagnat (Niçoise Tuna and Tomato Sandwich)

This famed Provençal sandwich is packed with tuna, tomatoes, boiled eggs, plenty of olives and olive oil, and more. The result is both bright and fresh, and rich and satisfying.

35m4,4 sandwiches

NYT Cooking

Feb 12, 2024

Lobster Thermidor

In this classic, celebratory French dish, chunks of lobster meat are tossed in a creamy, brandy-laced sauce, then topped with Gruyère and baked in their shells. This elaborate presentation might seem intimidating, but the only part of the process that takes a little bit of patience is cutting the lobsters in half lengthwise; place a dish towel on your cutting board to catch any liquid, and use a large, sharp knife. The sauce comes together quickly and the lobsters can be assembled ahead of time and refrigerated for several hours before being broiled, making this recipe well-suited to festive occasions. (Just be sure to bring the lobsters to room temperature for 15 minutes before broiling.) Serve with a big green salad and a crisp white wine to balance the richness of the sauce.

1h4 servings

Serious Eats

Nov 1, 2023

How to Roast a Perfect Chicken

The techniques and gear you need to know for perfect roast chicken, including a recipe for a picture-perfect bird with juicy meat and golden, crispy skin.

2h 35m4,1 chicken

Green Salad With Warm Goat Cheese (Salade de Chèvre Chaud)

NYT Cooking

Aug 29, 2023

Green Salad With Warm Goat Cheese (Salade de Chèvre Chaud)

Some dishes are showstoppers, while others are ordinary, unfussy and exactly what you want on a slow evening when nothing need be achieved or sought after. This is a simple salad, with the smallest exalting touch: rounds of goat cheese coated in beaten egg and the sheerest veil of bread crumbs, then gently pressed in a hot pan until dark gold. They come served over a careless toss of greens — you can add fresh herbs like dill or parsley for featheriness and a bright lift — in a dressing that requires no more than oil, vinegar, mustard and a single shallot. Eat immediately, when the greens are fresh and cool, and the cheese is still warm, faintly crackly on the outside and oozy within.

20m4 to 6 servings

NYT Cooking

Aug 25, 2023

Pistachio Macarons

Most of the pistachio flavor in these macarons comes from the filling, which contains pistachio spread (sometimes called pistachio cream), a sweetened mixture of ground pistachios and sugar. Look for it in specialty food stores or Italian grocers.

15m23 macarons

NYT Cooking

Aug 25, 2023

Chocolate Macarons

Chocolate macarons are beloved for a couple of reasons: First, the bitterness of cocoa and barely sweet ganache is a good foil for the sugariness of the meringue shells. Second, the cocoa in the batter masks any color the meringue might take on during baking, so there’s a wider margin of error for your oven temperature compared with other flavors.

15m23 macarons

NYT Cooking

Aug 25, 2023

Raspberry Macarons

Just a small quantity of pulverized freeze-dried raspberries in the batter of these macarons adds a surprising punch of tart fruitiness. Just know that it can also encourage the shells to brown rather quickly, so turn down your oven by about 25 degrees for the second batch if the first turns a little golden.

15m23 macarons

NYT Cooking

Jul 21, 2023

Classic Baguettes

Producing a classic baguette with a thin, shattering crust and tender, slightly sweet interior at home requires both practice and a few pieces of special equipment (see Tip) — using a scale is highly recommended — but it’s an incredibly rewarding process. For the greatest flexibility, start the recipe in the morning the day before you want to bake and refrigerate the dough overnight. You can bake the loaves at any point the next day.

21h 45m3 baguettes

Serious Eats

Jul 20, 2023

Peach Melba

With tender poached peaches, bright raspberry sauce, and vanilla ice cream, peach Melba is the fancy-feeling and low-effort dessert to make all summer long.

35m6

NYT Cooking

Jun 7, 2023

Classic Lemon Tart

This classic lemon tart has a buttery, shortbread crust and a soft, dense lemon curd filling that barely holds its shape when you cut a slice. The textures should be a combination of crunchy and velvety; the flavor, sharp and tangy, with just enough sugar to take the edge off the citrus. This version has all of that, with one tweak for ease. Instead of making a traditional dough that needs to be shaped with a rolling pin, this one has a simple press-in-the-pan cookie crust made with melted butter. For a nutty-scented brown butter crust, let the butter cook until it turns golden. This tart is at its best when served on the day it’s baked, but it’s still delightful a day or two later (though the crust will lose some of its crispness). Store it in the refrigerator and serve it cold or at room temperature.

4h8 servings

Serious Eats

May 23, 2023

Crêpe Cake (Gâteau de Crêpes)

With layers of paper-thin crêpes and luxurious pastry cream lightened with whipped cream, this is a stunning dessert worth making for a special occasion.

8h 20m10 servings

NYT Cooking

Apr 12, 2023

Roast Tarragon-Cognac Chicken

The sophisticated, French flavors of brandy, butter and tarragon season this golden-skinned roast chicken, adding panache to what is otherwise an easy and straightforward recipe, adapted from Christiane Baumgartner via her daughter, Florence Chapgier, a reader. Serve it with mashed potatoes or polenta, a soft bed to absorb all the heady, buttery juices. And if you’re not a tarragon fan, fresh thyme makes an excellent, milder substitute.

2h 30m4 servings

Serious Eats

Feb 13, 2023

Crème Anglaise

Churn this velvety sauce into ice cream, serve it with your favorite sweets, or pour it over fresh fruit for a simple dessert.

50m8,2 cups

Serious Eats

Feb 8, 2023

Crème Brûlée

Made well, crème brûlée is a magnificent dessert of silky, vanilla-scented custard beneath a shatteringly crisp topping of caramelized sugar.

6h 30m6

Serious Eats

Jan 31, 2023

Soubise (French Onion Sauce)

Made from only three ingredients—butter, onions, and cream—this classic French onion sauce is elegant, luxurious, and incredibly simple to make. Our recipe also gives the option to add French Vadouvan curry powder.

30m8,2 cups

NYT Cooking

Jan 29, 2023

French Onion Soup

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait. Why You Should Trust This Recipe Sara Bonisteel caramelized nearly 10 pounds of onions to achieve this, the ideal soup. Adapting this from a recipe first published in The Times in 1954, she added both wine and sherry for even more depth of flavor.

1h 30m4 to 6 servings

Serious Eats

Dec 16, 2022

Croquembouche

A towering masterpiece of caramel-covered cream puffs surrounded by golden threads of spun sugar, the croquembouche is the celebration cake of France.

2h 15m12,1 twelve-inch croquembouche