496 french classic recipes

Mandarin chicken is a skillet dinner with browned chicken breasts in a citrusy orange pan sauce, sauteed mushrooms, and mandarin orange segments. A quick 30-minute twist on classic French chicken a l'orange served over rice.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

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.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

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.

Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Beef bourguignonne baked in the oven with red wine, carrots, mushrooms, and tomatoes, served over buttered egg noodles. The classic French braise made hands-off with no stovetop searing required.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Whole wheat French toast with liquid egg substitute, skim milk, cinnamon, and vanilla. Lower in fat and cholesterol than the classic, ready in 25 minutes for busy mornings.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.