French Recipes
1127 recipes found
Striped Bass with Zucchini (Bar Raye aux Courgettes)
Poached Wild Striped Bass
Lamb and White Bean Casserole
Shrimp With Paprika and Sour Cream
Fresh Mushroom Bisque
Lionel Poilane's Apple Tart
Pommes de terre aux crevettes (Baked potatoes with shrimp)
Tomates A La Provencale (Baked Tomatoes)
Larry's Tarte Tatin
Chicken With Two Vinegars
Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise)
Savory Potato Tart
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Mushroom Crostini
Sea Bass in a Salt Crust From Île de Ré
Fresh Pasta and Seafood Salad
ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.
Turkey Breast Grenobloise
Noodles with Chicken Livers (Nouilles Strasbourgeoise)
Creamy Chicken Liver Pâté
French pâté is in fact easier to make than my grandmother’s chopped liver, which called for rendering chicken fat. Here, you just soften onions in butter, cook the livers, cool, purée and refrigerate. You don’t have to bother with soaking the livers in milk, a step found in many recipes. Season aggressively: you want to taste the pepper, the coriander, the brandy and even the allspice and clove. Finally, cook the liver quickly, over pretty high heat. What you want is to brown the outside while keeping the inside pink. This, perhaps, is another major difference between pâté and chopped liver, in which the livers are almost always cooked to death.
Classic Cheese Fondue
This traditional Swiss fondue – the sort you might have encountered in an Alpine ski lodge circa 1972 – calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.
Orange-Chocolate Dacquoise
Chicken Liver Pate
French Chicken Liver and Green Bean Salad With Garam Masala
Chicken Legs Stuffed with Morels and Steamed (Et Farci aux Morilles)