French Recipes
1127 recipes found
Forget-It Meringue Torte
Heat the oven to 425 degrees. Prepare your meringue. Place it in your oven, turn it off, and head to bed. (Make sure not to peek!) In the morning, you’ll have a pavlova. Craig Claiborne and Pierre Franey brought this clever recipe, Molly Chappellet, an owner of Chappellet Vineyards, to The Times in 1978, and Amanda Hesser rehashed it in 2006. It’s a perfect casual dessert for a dinner party, especially if the day before looks busy. Serve it with the raspberry sauce, as suggested, to cut through any sweetness.
Quinoa and Squash Gratin
I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.
Pissaladiere Baguettes
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
Baked Halibut With Tomato Caper Sauce
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Asparagus With Brown Butter
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. “It is best when cooked in just enough water to steam it,” he wrote. “It is ready — tender but still a bit firm to the bite — after a few minutes.” Topped with a brown butter sauce, it’s a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.
Broiled Leeks Vinaigrette
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks. Don’t use giant ones; choose medium to small leeks for tender results. A few minutes under the broiler adds flavor to this version, which is served warm.
Mâche and Radicchio Salad With Beets and Walnut Vinaigrette
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Provençal Zucchini and Swiss Chard Tart
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Apple Walnut Galette
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It’s all about the apples.
Tomato and Goat Cheese Tart
The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Beets and Goat Cheese on a Bed of Spinach
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Provençal Tomato and Squash Gratin
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Turkey Cutlets With Prosciutto and Cheese
Steamed Artichokes With Vinaigrette Dipping Sauce
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent. The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Onion Soup Gratinée With Cider
Martha Rose Shulman's Rouille
This variation is served with bouillabaisse and other fish soups. I like it with just about anything that aioli is good with.
Spinach and Mushrooms With Anchovies
Pan-Cooked Summer Squash With Tomatoes and Basil
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Garden-Greens Vichyssoise
Grapefruit and Navel Orange Gratin
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I’m giving you a weight rather than a number. You may not use the whole amount but I’m sure you’ll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy – though juicer -- as big navel oranges.
Risotto With Eggplant and Tomatoes
You could make a different dish with tomatoes and eggplant every day of the summer in Provence. I used a couple of small eggplants for this, but you can use 1 large one if that is what is available. I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
Pâte à Choux for Cheese Puffs and Cream Puffs
Making pâte à choux is not difficult at all. It is simply a matter of bringing water and butter to a boil, then dumping in flour and stirring it until a mass forms, which takes only a minute or two. You let the steaming dough cool for a moment, then beat in a few eggs, one at a time. That’s it.
