147 french classic recipes

Super chocolate truffles use semi-sweet and unsweetened chocolate, butter, and orange liqueur for a rich, boozy ganache cut into squares and rolled in cocoa. Classic French confection, dressed up with Cointreau.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Classic French chocolate truffles (truffes au chocolat) made with four ingredients: chocolate, butter, cream and powdered sugar. Hand-rolled into balls and dusted with grated chocolate for the rustic earthy look truffles are named for.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

40 clove garlic chicken with chicken breasts braised in butter, oil, and dry vermouth alongside whole garlic cloves that caramelize sweet and tender. The French classic that turns garlic into the star.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Spice-rubbed chicken breasts with a luxurious green peppercorn cream sauce made with white wine and chicken stock. A bistro-style French classic you can pull off at home in about an hour.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.