543 french recipes

These macarons are sandwiched with strawberry-rhubarb cream.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Almond-coffee meringue cookies are sandwiched with chocolate ganache. These macarons are absolutely additive, no wonder these small sweets are so popular in Paris. After you pop one into your mouth, you want another one, and another one...

This recipe is based on the one from Jean Christoph Novelli's grandmother Louise's recipe. He call's it "The Most Amazing Tomato Sauce on the planet" I agree. This is not the exact recipe (I tweaked it very slightly and made some educated guesses on the amounts of various ingredients but based upon the taste I believe it is probably very close.

Chocolate shells are sandwiched with salted and creamy peanut butter, these macarons belong to the chocolate and peanut butter lovers.

These lemon pie macarons will give you the flavor of the lemon meringue pie and texture of the macarons. Nothing can be happier than enjoying one of these sweets.

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

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.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Old-fashioned molasses taffy pulled by hand until golden and chewy. A French Canadian candy tradition with molasses, brown sugar, and butter. Fun to make with the whole family.

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

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

French-style yogurt salad dressing with double mustard, olive oil, lemon, and mixed herbs. Thick like ranch but tangy and light. A versatile everyday dressing ready in 5 minutes.

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