281 french recipes

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

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.

Raisin bread for the bread machine, a soft, lightly sweet loaf with plump raisins folded in for breakfast toast, French toast, or alongside afternoon coffee.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.

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.

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.

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.

Pan-seared filet mignon topped with melting Gorgonzola-rosemary butter, served alongside creamy whipped potatoes. A French bistro date night dinner for two, ready in under 30 minutes.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Elodie's chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.

Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.

Hearty vegetable soup with Spam, cabbage, carrots, and potatoes simmered in chicken broth, topped with broiled Swiss and Parmesan cheese croutons. French onion soup vibes with a fun twist.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.