French Recipes
1127 recipes found
Grand Aioli
The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.
Mussel-And-Spinach Gratin
Curry-Laced Moules à la Marinière With Fresh Peas
It’s important to buy mussels from a reputable fishmonger. If mussels are not properly stored, they die, and a dead mussel can make you very sick. Look for mussels that are shiny and black, and somewhat heavy. Once home, take them out of the wrapping immediately, give them a quick rinse and put them in a big bowl. Cover the bowl with a damp cloth and refrigerate until you’re ready to clean and cook them. The main work that goes into cooking mussels is the careful picking over that must be done first, to make sure there are no dead mussels. Rinse the mussels in several times in cold water and examine each one. If there are cracks in the shell, or if a mussel is open and doesn’t close back up when you tap the shell, throw it away. If the shells have lots of algae, seaweed or barnacles on them, you can brush them or scrape them with the edge of the shell of another mussel. Finally, pull out the beards. This should not be done until shortly before cooking as mussels can die once the beards have been pulled. Discard any that remain closed after cooking.
Pommes de Terre Boulangère
Gratin Of Fennel And Potatoes
Gilbert Le Coze's Bouillabaisse
“Bouillabaisse is a dish to make for four or six people at home,” said Gilbert Le Coze, the chef and co-owner of Le Bernardin. “To do a bouillabaisse properly you have to remove each kind of fish as it is cooked.”
Steamed Parsleyed Potatoes With Cucumbers
Dilled Potatoes
Salmon en Gelée With Coconut Risotto
Baked Flounder With Wild-Rice Stuffing
Choucroute-Style Sauerkraut
Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)
Leek Quiche
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Stuffed Roast Pheasant With Sherry Wild Rice
Duck Liver With Chervil
Smoked Salmon And Potato Terrine With Veal Demi-Glace
Potato Latke with Smoked Salmon (Crique Stephanioise)
Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)
DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.
Langue de Boeuf aux Lentilles (Beef tongue with lentils)
Steak au Poivre With Green Peppercorns
Salmon Slices With Confits of Citrus (Chez Nico)
Craig Claiborne's Consomme
Raie Au Beurre Noir (Skate With Black Butter Sauce)