French Recipes
1127 recipes found
Neige Aux Marrons Glaces
Gratin Dauphinois Chez Lily Et Gaby (Lily And Gaby's Potato Gratin)
Poularde de Noel (Capon stuffed with chestnuts and truffles)
Piperade (Saute of peppers, onions and tomatoes)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Fried Oysters With Creamy Tartar Sauce
Madame Mouriere's Cassoulet
Kir Royale 38
Tarte Au Chocolat Amer (Bitter-Chocolate Tart)
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Preserved Duck (Confit de Canard)
Stuffed Pheasant Breasts With Wild-Mushroom Sauce
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Bûche de Noël (Christmas yule log)
Flourless Chocolate Cake With Oranges
Potage A La Reine
Mussels With Saffron And Sherry
Normandie Tea
Stuffed Saddle of Lamb With Champagne Sauce
Crevettes au Vermouth (Shrimp with vermouth)
Chicken with Champagne Sauce (Poulet Zaza)
Spinach and Bacon Tartine
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can’t get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Lamb Shank With Lima Beans In the French Style
Steak au Poivre
Profiteroles With Port-Wine Mushrooms