1,937 french recipes

Creamy onion soup with Emmentaler cheese, kirsch, and horseradish in a smooth roux-based broth. Not the classic browned French style. Translucent onions, white wine, and a fondue-like finish.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

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.

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.

Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.

Tourtiere is a traditional French-Canadian pork pie seasoned with cloves, mace, and marjoram in a flaky double crust. A Quebec holiday classic that's just as good warm or cold.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.

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.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

French fish poached in champagne with onion, lemon, and thyme, finished with a silky egg yolk and champagne butter sauce. An elegant, classic technique that cooks the fillets in minutes.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

Microwave chocolate pots de crème made for two with German sweet chocolate, half-and-half, and egg yolks. Silky French custard, no oven, no water bath. Chills in the fridge.

Oven-baked orange French toast on whole wheat bread, soaked in orange-juice egg custard and inverted onto a honey-cinnamon glaze. Brunch-friendly bake that feeds a small crowd.