167 french classic recipes

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Gascony lamb casserole slow-braises lamb, pork belly, and cannellini beans with 24 whole garlic cloves, anchovies, and red wine, finished under a crisp ciabatta-crumb crust. A classic French farmhouse feast.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.

Microwave trout almondine with butter-toasted slivered almonds, dill, lemon, and parsley. A quick weeknight fish dinner that delivers classic French flavors in about 10 minutes.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Grilled tarragon chicken: Dijon-rubbed chicken breasts grilled over hot coals and basted with a tarragon-lemon butter. Classic French bistro flavors off the backyard grill.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

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.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.