75 french classic recipes

Traditional quiche with sautéed mushrooms, scallions, Swiss cheese, and heavy cream baked in a pre-baked pastry shell. Elegant brunch centerpiece with bright lemon and warming nutmeg.

Homemade French bread: a no-knead, food-processor dough that rises in the fridge overnight, then bakes into crusty baguettes with a chewy interior and crackling crust. Bakery quality at home.

A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Grilled cheeseburger with melted Swiss, charred Vidalia onions, and Dijon mayonnaise on toasted crusty bread. A French-bistro spin on the American 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.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

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.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

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.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Rolled sole fillets baked in white wine, nestled inside hollowed tomatoes stuffed with sauteed onions, and draped in a silky butter sauce with fresh herbs. A show-stopping French classic.