5,138 classic recipes

Homemade French bread: a no-knead, food-processor dough that rises in the fridge overnight, then bakes into crusty baguettes with a chewy interior and crackling crust. Bakery quality at home.

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

For that definitive French touch, an enriched Bechamel sauce.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

French onion soup with deeply caramelized onions, dry white wine, rich chicken broth, and a bubbling Gruyère crust over toasted baguette slices. Bistro comfort at home.