French Recipes
1129 recipes found
Tournedos de la Foret (Filet Mignons With Morels)
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.
Salmon Croquettes (The Pink Teacup)
Traditional French Onion Soup
Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille)
Chateaubriand With Chateau Sauce
Yellow Turnip Puree (Puree de Rutabaga)
Filet Mignon With Mushrooms and Madeira Wine Sauce
Garlic Soup With Shrimp
Fresh Tuna Nicoise Sandwiches
Artichoke, Mushroom and Potato Ragoût
This robust Provençal ragout is more of a cool weather recipe than Tuesday’s ragout with peppers and tomatoes.
Crepes Belle-Hélène
Apple Chaud-Froid
Le Talleyrand
Whole-Wheat Pie Dough
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour – which is not so French – not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer’s recipe for pâte brisée in “The Art of French Pastry,” involves more butter than you’re used to seeing in my recipes, but an occasional butter-based crust, especially when it’s made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it’s a vehicle for the foods that we want to move toward the center of our plates.
Grated Cabbage Salad
Scampi With Cream
Quail in an Omelet Beggar's Purse
Braised Endives (Endives braisees)
Sauteed endives (Endives meuniere)
Pot-Au-Feu Menagere
Endives et poulet au gratin (Endives and chicken au gratin)
Baked Endives with Parmesan Cheese (Endives au Parmesan)
Croutons (Toasted French Bread Slices)