534 french recipes

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.

Fennel and carrots cooked slowly in an seasoned olive oil.

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp.

Chocolate orange truffles with semi-sweet chocolate, Cointreau, orange marmalade, and chopped almonds. A no-bake French-style candy rolled by hand, ideal for holiday gift boxes.

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Mashed black beans, crunchy cabbage, and creamy avocado sauce, this combination makes a lovely and delicious sandwich that fills you up with lots of goodness.

A quick and easy spread for crostini - little toasts. Easy to pepare for last minute company. Very fresh and light tasting, quite healthy too!

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Soft breadsticks kneaded with rosemary and oregano, brushed with egg wash, and baked on a cornmeal-dusted sheet for a crisp crust with a tender, herby crumb.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.