French Recipes
1126 recipes found
Foie Gras au Gros Sel
My boyfriend and I are currently spending our second Christmas together at his family’s seaside home on the western coast of France. (I know, I have a really terrible life). We have only been here one day, but already I find myself one luscious recipe richer. While it is perhaps shameful to admit, before last night, I never considered that one could make foie gras at home. But you can! My boyfriend’s mother Isabelle, a veritable treasure trove of all things lovely and French, has generously shared her recipe for the smoothest, most buttery foie gras I have ever tasted. Her advice is to use the very best-quality liver you can get your hands on.
Ginger-Glazed Short Ribs
Le Bernardin's Crispy-Skinned Fish
This is a simple recipe for doing right by fish, adapted from On the Line by Eric Ripert and Christine Muhlke. This crispy skinned halibut is delicious.
Jambon Beurre Sandwich
My favorite street food recipe when I visit Paris is the Jambon Beurre Sandwich. Ham, good butter, gruyere cheese, accented by dijon - all on a crusty baguette.
Pork Rillettes
There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011. There are the classics, of course: your French onion dips and potted shrimp. And then there’s rillettes. “Rillettes are incredible: smooth, fatty and intensely flavored,” he wrote. It’s not a fast recipe, with the pork shoulder cooking down for almost 3 hours, but with some patience, you’ll have something Mr. Bittman described as a “showstopper.”
French Carrot Salad
One of my favorite things to bring on a picnic - just make sure to make more than you need because it tastes even better a couple of days later
Jammy Boursin French Toast
This Boursin French Toast recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Enjoy!
Chestnuts, Onions and Prunes (Marrons aux Oignons et Quetsches)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.
Salade Lyonnaise
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
Simple French Toast
I realize this is the most basic recipe in the world. One of the first things that my sister and learned how to cook by watching our mom. I remember standing in the kitchen with her on Saturday mornings, beating the eggs and milk in a shallow metal pie plate. We always used whatever bread was in the house, and we always topped it with powdered sugar. (And sometimes syrup too!) Over the years, I have tried different variations (adding cinnamon, sugar, and vanilla to the egg mixture) but I come back to this one and realize for me, it is all about the cooking technique rather than the ingredients. This yields french toast that is more bready than custardy, as is my preference. It serves one because believe it or not, my husband doesn't like french toast, custardy or not.
Duck Confit, Carmelized Onion and Gruyere Sandwich
See my recipe for Duck Confit
Chocolate Mousse with Cointreau and Chocolate Shards
This cointreau mousse couldn’t be simpler to make, but the results are spectacular. Using good quality chocolate, milk and heavy cream, this recipe is divine.
Artichoke Hearts and Onion Omelette - Omelette aux Oignons et Coeurs d' Artichauts
This isn't a traditional omelet recipe, it's a fried egg mixture with vegetables. I vary the ingredients from onions to asparagus, spinach, or artichoke hearts.
Cardinal
My French friend is visiting this month and has introduced me to a wonderful French cocktail that is very holiday-like... It's two ingredients over ice, and as easy to make for 1 or 10.
Brie and Prosciutto Melt
Buttery brioche with oozing melted brie and salty proscuitto sandwiched between. Not a sandwich for the faint-hearted. - Londonfoodieny
Classic French Potato Purée - Extra Smooth
This recipe is my version of the best potato purée I have ever tasted, the classic French purée made by Chef Joël Robuchon with lots of fresh cold butter.
Bacon Vinaigrette
I learned this at a French cooking class.
Grilled Chicken Wings With Provençal Flavors
Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they’re just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they’ll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they’ll turn gorgeous.
French Onion Soup Casserole
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the “soup” is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
Fromage Blanc Sorbet
Crostini of Rabbit With Mache and Green Almonds
Chicken Bouillabaisse With Chorizo and Clams
Mushroom Terrine
