French Recipes
1127 recipes found
Tripes a la mode de Caen (Baked tripe with Calvados)
Florence Fabricant's Rouille
Warm Apple Tart with Berries
Basic Sponge Roll For Roulades
Cider Butter Sauce
Boudin Noir aux Pommes (Blood sausage with apples)
Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)
Pear Tarte Tatin
Baked Pâte à Choux
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Banana Walnut Tarte Tatin
Oyster and Scallop Ragout With Caviar
During the past several months, this has been one of Jamin's most popular dishes. The spinach and scallop molds can be prepared several hours in advance, then cooked at the last minute.
Crepes Maryland With Sauce Nantua
Pineapple Coconut Tarte Tatin
Cepes Provencale (Sauteed wild mushrooms with garlic)
Champignon Soup
Apple Tarte Tatin
Layers of Potatoes And Smoked Mozzarella
This dish can be prepared ahead and frozen for two weeks or refrigerated for two days. The smoked mozzarella provides strong flavor; the plain mozzarella, delicate. Yukon gold potatoes are not required, but they have a wonderful color.
Purée de Pommes de Terre à la Truffe
Filet De Boeuf En Croute (Beef Wellington)
Sauce Forestiere (Wild mushroom sauce)
Pissaladiere (Onion Tart)
Sauteed Wild Mushrooms with Shallots (Cepes Bordelaise)
Chicken Bouillabaisse
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."
