235 french recipes

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.

Slow cooker cassoulet with frozen chicken drumsticks, smoked turkey sausage, navy beans, and vegetables in a tomato-herb broth. A rustic French-inspired stew with 10 minutes of prep.

Breaded chicken pieces cooked in the microwave with sauterne wine, mushrooms, and tomatoes. A quick shortcut version of the classic French Chicken Marengo.

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.

Mango charlotte with strawberry sauce: a tropical twist on the classic French molded dessert. Mango mousse set with gelatin, lined with ladyfingers, and served with fresh pureed strawberry coulis.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.