French Recipes
1127 recipes found
Glace Aux Pruneaux
Red Wine-Braised Short Ribs With Carrots
Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours’ slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic in traditional French cooking, and produces truly delicious results. Like all other braises, this one improves if made a day (or two) in advance of serving, though you can certainly make it all in one go if you wish. Cooking it ahead accomplishes a number of things, not least of which is that it needs only reheating to serve. Another is that refrigerating the braise in its juices always seems to intensify the flavors. Yet one more reason: It is easier to remove the fat on the surface of the liquid when it is cold, rather than trying to skim it from the surface hot.
Creme a l'anglaise au Marsala (English Custard with Marsala Wine)
Coquilles St. Jacques With Mushrooms
Mushroom and Barley Ragout
This healthy and simple side dish can be prepared ahead of time. It's a perfect standby to re-heat throughout the week and pair with your choice of meat or other protein.
Breaded Lamb Medallions
Classic Choucroute
Choucroute Garnie
Salade Maraichere Aux Truffes (Truffle Salad)
Pear Cranberry Galette
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they’re not overly ripe.
Sauerkraut With Cider and Pork
Apple-Cranberry Crisp
This dish can be prepared two days ahead and refrigerated.
Endive, Apple and Walnut Salad
This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.
Great Green Soup
Provencal Fish Soup
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Red Pepper Vichyssoise
Petits Pois A La Francaise (Small Peas With Shredded Lettuce)
Lavash Pizza With Onions and Anchovies
This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.
Sole Judic (Baked sole wrapped in lettuce)
Pear Clafoutis
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
Cod Papillote
Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes)
Walnut Fougasse or Focaccia
What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.