56 french classic recipes

An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.

Pears poached in red wine simmer halved pears in a cinnamon-spiked syrup of dry red wine, sugar, and lemon juice. Classic French bistro dessert, served warm or chilled.

Unlike the classic French toast that's usually high in calories, fat and very rich. This recipe uses 1% milk, egg whites only and whole wheat bread, which makes a much healthier French toast for breakfast that still tastes delicious. Some fresh fruits, a cup of orange juice and a bit maple syrup, a yummy and wholesome breakfast is ready to enjoy.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

A variation of the classic french canadian pea soup.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Microwave tuna casserole with broccoli, elbow macaroni, cream of onion soup, and crispy French fried onion topping. A quick comfort food classic in 30 minutes.