197 french recipes

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Cherry clafoutis with homemade cherry ice cream and almond praline. A three-component Swiss-French dessert with kirsch-spiked custard flan, fresh cherry fruit, and caramelized crunch.

Homemade raspberry liqueur made with fresh berries, sugar syrup, and grain alcohol. A French-style framboise that ages for weeks into a beautifully clear, fruity spirit.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Colombo de giraumon: a Caribbean curried pumpkin stew with tomatoes, sultanas, cloves, and red chili. A fragrant vegetarian side dish from the French Antilles that pairs with rice and grilled meats.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Oranges in red wine sauce with cinnamon, cloves, and lemon, served chilled in a spiced wine syrup with julienned orange zest. An elegant French-style fruit dessert.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.