French Recipes
1127 recipes found
Goat Cheese and Apple Omelet
This omelet of green apples and goat cheese is an unusual pairing -- at least in the omelet world -- but a wonderful one from Garrett Oliver, the brewmaster of Brooklyn Brewery. On the day we made this recipe, he paired the dish with a glass of Blanche de Chambly, a Belgian-style wheat beer made in Canada.
Fish Veloute (Veloute de Poisson)
Matelote of Monkfish
Armagnac Aperitif
Sautéed Rabbit With Mustard Sauce
Tart Crust
This recipe for the buttery dough, known in French as pâte brisée, comes via the pastry chef Natasha Pickowicz. It makes enough for two 10-inch tarts; divide the dough into two equal-size balls, flatten into discs, wrap well in plastic wrap and keep in the freezer to defrost whenever you need it. It can be used for sweet or savory recipes, like this potato-and-radicchio tart.
Raspberries With Fromage Blanc
Braised Duck With Olives
Tarte Flambée
Traditionally, this onion and bacon tart was a baker’s treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you’re as likely to find this savory tart at a restaurant or coming straight from someone’s kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don’t have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Coeur a la Creme With Passion Fruit Sauce
Omelette Nature (Basic Omelet)
Tarte Flambee
Carrot and Ginger Terrine
Crepe Purse With Mushroom Duxelle
Cassoulet with Fresh Beans
Slow-Cooked Duck Legs With Olives
Potato Savonnettes
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.
Pimms Gelée With Raspberries And Fromage Blanc
Veloute de Poisson (A thick white fish sauce)
Raspberry Sauce (Sauce Framboise)
Cassoulet with Duck and Hot Sausages
French Fish Chowder
Duck Stock and Confit