1,937 french recipes

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

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.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.

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.

French chicken soup with apples, leeks, and Calvados in cream-enriched broth. Elegant autumn soup ready in 60 minutes for sophisticated dinners.

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

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Airy chocolate-mint mousse folded with whipped cream in a graham cracker crust. No-bake French-inspired pie that chills to perfection.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

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

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.