French Recipes
1127 recipes found
Smoked Salmon Roulade
Lamb Chops au Poivre
Pierre and Michel Troisgros’s Zucchini Chutney
Craquelin-Topped Cream Puffs
Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St. Honoré and tens more desserts. The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity.
Mignonette Sauce for Oysters
Mignonette sauce is a classic pairing for raw oysters. Gisele Masson, the owner of La Grenouille in New York, made hers with shallots, tarragon vinegar from the French distributor Fauchon and fresh pepper. “The important thing when you entertain is to create atmosphere,” she said. “Everything should be clean and sparkling; flowers are important, so are glasses and silver. There should be a sensual, warm, inviting feeling. It’s Christmas and you want to make a gift of happiness. After all, that is what Christmas is about.”
Spring Vegetable Ragout
Riz au Lait
Veal With Chanterelles
Court-Bouillon
Bay Wolf Salad Of Bitter Greens With Shepherd's Cheese
Rich Pastry For Custard Pies
Grilled Snapper With Lemon Basil Beurre Blanc
Fruit Melange (Fruet Salaad)
Crackery Potato Bugnes
Pear Sorbet
Catfish Courtbouillon
Pierre Hermé’s Ispahan Sablés
Pierre Hermé, France’s most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They’re all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated – or irresistible – for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I’ve been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you’d like more. Floral flavorings can be tricky – a little is lovely, just a smidge more than that can be too much.
Fricassee de Homard Au Sauternes (Lobster stew with Sauternes)
Golden Pumpkin Creme Brulee
Pate Brisee (Flaky Sweet Pastry Dough)
Chicken With Eggplant
Shallot and wild-mushroom sauce
Old-Fashioned Bread-And-Chocolate Rolls
