1,937 french recipes

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Grape tartlets with almond crust, fresh seedless grape halves in shortcrust tartlet shells, glazed with apricot-sherry jam and toasted almonds. An elegant French patisserie-style dessert.

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Elegant frozen Grand Marnier souffle with whipped cream and beaten egg whites, piped into a collared dish and dusted with cocoa. A show-stopping no-bake French dessert.

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.