511 french classic recipes

French silk pie with a glossy whipped chocolate filling in a baked shell. Classic no-bake chocolate dessert with airy, mousse-like texture and chocolate curls on top.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Streamlined boeuf bourguignonne with beef chuck, bacon, garlic, and dry red wine simmered for two hours. A simplified take on the classic French stew with eight core ingredients.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Whole wheat French toast with liquid egg substitute, skim milk, cinnamon, and vanilla. Lower in fat and cholesterol than the classic, ready in 25 minutes for busy mornings.

Slow cooker pot au feu with moose, pork tenderloin, chicken breast, kielbasa, and root vegetables in herbed beef stock. The classic French boiled dinner adapted for the crockpot.

Coeurs a la creme are classic French heart-shaped cheese desserts drained overnight in cheesecloth molds, served over fresh raspberry coulis. Airy, tangy, and romantic without being heavy.

Classic French-style lobster tart with a buttery lard-and-butter pastry, sweet lobster medallions, and a silky egg-and-cream custard. An old-school dinner-party showstopper.

Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.

Classic French toast: day-old bread dipped in a cinnamon-and-egg custard and fried in butter until golden. A quick, foolproof breakfast for syrup, honey, or jam.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Mandarin chicken is a skillet dinner with browned chicken breasts in a citrusy orange pan sauce, sauteed mushrooms, and mandarin orange segments. A quick 30-minute twist on classic French chicken a l'orange served over rice.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Classic French steak au poivre with tri-color peppercorn crust, cognac flambe, and rich cream pan sauce. Restaurant-quality pepper steak in under 30 minutes for an elegant dinner.