1,937 french recipes

French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Chicken Provencale with browned chicken pieces baked over white beans, tomatoes, carrots, garlic, and Provencal herbs. A French country one-dish dinner with cassoulet-style heart.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

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.

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Chicken with raspberry vinegar pan-sears thin chicken breast cutlets and finishes them in a quick shallot and raspberry vinegar pan sauce. A French bistro classic ready in 30 minutes.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Sweet apple omelette with paper-thin apple slices, sugar, and a rum-flame finish. The classic French dessert omelette (omelette aux pommes) with a touch of theatrics for tableside presentation.

Seared filet mignon steaks served on a crispy layered potato cake with a brandy, mushroom, sour cream, and green olive sauce. A French-inspired steakhouse dinner at home.