543 french recipes

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Orange and coffee bean cordial: a whole orange studded with coffee beans, sugar cubes, and vanilla, steeped in cognac for two months. Classic French-style homemade digestif, no special equipment needed.

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.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.