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272 recipes tagged with french.
5 servings This simple, comforting custard can be readied for the oven in only a few minutes. To flavor, see Flavorings for Custard Bases. Preheat the…
About 2 ½ cups Because this filling contains raw eggs, it must be baked before using. It is most commonly used in tarts, such as Megan’s Frangipane Fruit…
A classic French custard sauce made with egg yolks, sugar, and milk or cream, gently cooked until thickened and flavored with vanilla, rum, sherry, or…
One 9 ½- or 10-inch tart Serve this tart in small slices. It is like a candy bar in pie form.
About 15 puffs These large shells are a very quick way to make an attractive dessert. Fill just before serving, set the tops slightly askew, and dust with…
3 baguettes Quicker than Rustic French Bread, this bread has a good flavor and an even crumb.
6 to 8 servings There are many steps and several components to this classic recipe, but the result never fails to impress: moist, rosy-centered beef…
One 9-inch cake; about 12 servings Please read About Tortes. Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and…
6 servings You can find many sophisticated versions of this dessert in pastry shops across France. The versions that follow are very simple and rustic: a…
A savory quiche filled with fresh tomatoes and creamy goat cheese, baked in a buttery pastry crust. Perfect for a summer meal.
8 to 10 servings This whimsical tower of choux puffs crowned with spun sugar is the French equivalent of a wedding cake. It is also an excellent dessert…
8 servings Without eggs, this and the recipe that follows are not classic but are nevertheless quite good.
4 servings “Quenelle” refers to the football-like shape of these fish dumplings. All the ingredients should be kept very cold. If possible, put the bowl…
6 servings According to one of the origin stories for this dish, which we like to believe, Louis XIV, on campaign against the Dutch, had sent a courier…
4 servings For an indoor alternative that does not require a grill pan, you may cook the bacon in a heavy skillet and brown the Treviso in the bacon fat…
About 1 cup Prepare White Sauce I, using 2 tablespoons olive or vegetable oil or vegan butter, and substituting 1 cup unsweetened soy milk for the milk…
18 kouign amanns A type of Breton pastry, a kouign amann is somewhat similar to a croissant, but sprinkled with sugar and shaped differently. During…
About 1 cup A simpler alternative to Béchamel. This rich sauce is especially delicious with sautéed wild mushrooms or pasta.
6 to 8 servings According to legend, this braise was served to Napoleon after he had fasted through his victorious battle at Marengo. The dish, composed…
Enough for 2 to 2 ½ pounds meat For scaling to different sizes of roasts, remember to use about 2 ounces of fat for 1 pound of lean meat. Salt pork may be…
Light, airy Parisian-style gnocchi made from choux paste and Parmesan, boiled then sautéed until golden. Serve simply with butter and cheese, or baked…
6 to 8 servings Please read About Aspics and Gelatin. If using store-bought stock, be mindful of its salt level when seasoning the stock mixture.
About 1 cup To make in a food processor, grind the chocolate to crumbs and then, with the motor running, add the simmering cream mixture. By the time the…
A quick flavor variation for French or meringue buttercream, folding in praline, toasted nuts, or chestnut puree with optional Frangelico.
A rich chocolate mousse made with cooked eggs and a touch of liqueur or coffee. Light, fluffy, and perfect for a make-ahead dessert.
About 8 cups Please read About Meat and Poultry Stocks. For a White Beef Stock, follow the directions for White Veal Stock, substituting beef bones for…
A classic French fish stock (fumet) made from white fish bones, aromatic vegetables, white wine, and herbs. Simmered gently and strained for a flavorful…
A silky baked caramel custard made with eggs, half-and-half, and a deep amber caramel, finished with a pinch of flaky sea salt if desired.
9 servings These informal pastries are much easier to make than their puff pastry counterpart, Mille-Feuille. They can be filled as directed with pastry…
6 to 8 servings Could the Emperor conceivably have had these in mind when he contended that “an army marches on its stomach”? A classic napoleon, or…
Tender frog legs are dredged in seasoned flour, browned in butter, then braised with onions and chicken stock. Finished with a creamy sauce and a toasted…
About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
4 servings Wildfowl is variable in size and a hunt may net only one bird; feel free to halve the sauce mixture. In general, for whole wild ducks and…
A rich caramel ice cream made by blending deep amber caramel into a warm vanilla cream base. Smooth, sweet, and custardy, it's a classic frozen dessert.
A classic French vanilla bean custard sauce, gently steeped with vanilla and thickened into a silky pouring cream. Perfect for drizzling over desserts.
About sixty 1 ½-inch cookies When Marion and John were traveling in Normandy, they sampled a famous local specialty, sablés (sablé is French for “sandy”)…
6 servings When stiffened with a small amount of gelatin, chocolate mousse can be set in a mold and unmolded or used as a filling for a chocolate…
About 1 ½ pounds This is an emulsified sausage with a smooth, springy texture. Please read Making Sausage at Home and Grinding Meat at Home.
4 to 6 servings This dish was originally intended for cooking old stewing chickens. Marion Becker’s original headnote wryly stated “Whenever we see one of…
About thirty 3-inch wafers Almost paper-thin, with a subtle almond flavor, tuiles are curled by being draped, while still warm and pliable, over a rolling…
A rich, concentrated sauce made by slowly reducing brown stock until it becomes a light syrup (demi-glace) or honey-like glaze. This umami-packed base…
A classic French sponge cake (biscuit) that is light and airy, made with cake flour, eggs, and sugar. It is used as a base for layered tortes and can be…
About 48 puffs Pass these on a tray and serve with Champagne. Please read About Choux Paste.
One 9 ½- or 10-inch tart The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.
6 to 8 servings A clafoutis is a simple French country dessert. It is similar to an old American dessert called batter pudding and is made by pouring…
A light, airy French meringue cake layer made with toasted nuts and cornstarch. Baked at a low temperature until crisp, it is used as a component for…
Brook trout dredged in seasoned flour and pan-fried in clarified butter, then finished with a brown butter meunière sauce, parsley, and lemon wedges.
6 servings This is an excellent quiche template. Use the suggested Additions to Quiche to riff on the basic recipe.
About sixteen 1 ¾-inch tall cannelés Cannelés are a specialty of the Bordeaux region of France. These little cakes have a custardy center with a deeply…
4 servings Please read Cooking Wildfowl and About Wild Turkey.
A classic French spice blend of cinnamon, cloves, nutmeg, ginger, and white pepper, used for stews and sweets. Store in an airtight container.
10 to 12 servings Of all the ways to celebrate such a prized ingredient, this preparation is probably the most foolproof and straightforward. The result…
One 9-inch cake; about 12 servings Crunchy and creamy, sweet and tart, this is a grand dessert. Have your way with it: Vary the nuts in the dacquoise…
4 to 6 servings For well-browned, crisp chicken skin, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and brown the chicken, skin…
About 1 ½ cups An enriched velouté to be used with poached chicken or vegetables. It becomes Poulette Sauce if, as a final step, you add finely chopped…
2 round loaves or 3 baguettes Leavened with a sponge starter, above, these free-form loaves are crusty and have a moist, chewy crumb.
6 to 8 servings The classic French preparation, Gratin Dauphinois, is made with little more than raw potato slices and cream, which reduces, browns, and…
6 servings Duck breasts are best served rare or medium-rare. This technique is best with breasts from leaner ducks, such as Muscovies and Moulards. In…
Small patty shells—deep shells of puff pastry baked and then filled with sweet or savory fillings—are called bouchées (mouthfuls). Very small hors…
8 servings Bostock is brioche brushed with an orange-flavored syrup and apricot jam, then slathered with frangipane, an almond and butter filling. During…
About 1 cup Desperate parents have been hiding nutritious vegetables under a cloak of Mornay for decades, and it is the backbone of a good Macaroni and…
24 profiteroles; 6 servings A profiterole is a miniature cream puff. It can be filled with any sweet or savory mixture, though it is usually associated…
A rustic apple galette made with buttery pastry dough, sliced apples, and a cinnamon-sugar topping. Baked until golden and brushed with melted butter for…
About 28 small beignets Light as air, these beignets are actually small, deep-fried cream puffs. Their French name translates as “nun’s farts.” Please…
8 servings For more information on alternate molds and cake linings, see About Charlottes.
6 servings Traditional quiche Lorraine does not contain cheese; omit it, if you wish, for authenticity’s sake.
8 to 10 servings This classic French dessert was created in honor of the Paris-Brest bicycle race, the circular shape of the dessert representing a wheel…
4 servings This classic French treatment, also known as Cauliflower Polonaise, may be used for roasted cauliflower florets as well. We sometimes add 1…
One 9- or 10-inch pie crust Sweet, crisp meringue makes an excellent crust for tarts made with fresh fruit and whipped cream. Meringue shells can be made…
6 to 8 servings Flan is a custard baked in a dish with caramel on the bottom. When cooled and inverted onto a serving plate, the caramel enrobes the…
2 servings Béchamel is traditional, but crème fraîche is a wonderful shortcut.
A classic French croque-monsieur: buttered white bread layered with ham and topped with bubbling Gruyère, broiled until golden. Serve warm for a simple…
12 crêpes These are filled and rolled; an alternative way to present sweet crêpes is to spread them with the filling, then fold them in half, then in half…
One 9 × 5-inch loaf; about 8 servings This super simple loaf cake is just the thing to make when you want a little something sweet. It also travels well…
A classic French Croque-Madame: a ham and cheese sandwich topped with a baked egg in the bread. This version uses a single egg to finish the sandwich…
4 servings Think of this Provençal dish as a more orderly version of ratatouille. We like to use a long Chinese eggplant rather than a stout Italian…
About eighty 1-inch squares Traditional petits fours are made of small cubes of white cake, pound cake, or sponge cake split and filled with jam and iced…
A classic French chicken liver pâté enriched with butter, shallots, apple, and a splash of Calvados or Cognac. Silky smooth and served cold or at room…
8 to 10 servings This bread crumb–topped bean casserole comes from the south of France, and may include a combination of pork, sausage, bacon, duck…
About 30 macarons These delicate and beautiful cookies are notoriously difficult to get right. Our best advice is to take your time. Do not rush any stage…
A classic French ham and cheese sandwich with a creamy Mornay sauce, baked until bubbly and golden brown.
1 ring This slightly sweet decorative loaf comes from the Alsace region of France. Kugelhopf is baked in a tall fluted mold. An earthenware mold is…
8 servings Served on a platter that shows off its contrasting colors, this dish looks like a colorful Cubist still life.
About 2 cups Traditionally served with game, this sauce is also delectable with roasted meats or poultry, steaks, or chops.
About ½ cup Also called beurre maître d’hôtel, this is delicious over grilled or broiled steak.
A classic French meringue made with egg whites and sugar, beaten to stiff peaks. It can be used to top pies or baked into crisp meringue shells or kisses.
Chicken breasts are pounded thin, filled with ham and Swiss cheese, then breaded and pan-fried until golden and crispy. A classic French-inspired dish…
A hearty French bean and vegetable soup, traditionally from Gascony. It features dried beans, cabbage, potatoes, carrots, turnip, and leek, simmered with…
4 servings A properly executed souffléed omelet has a lovely brown, firm, dry exterior enveloping a soft, airy center. SAVORY WITH CHEESE AND HERBS
About 1 ¼ cups Few of us may have to worry about what to do with leftover Champagne, but should that dilemma ever be yours, you may use it here instead of…
8 to 10 first-course servings Pan-seared foie gras is always served rare and creamy in the center. It cooks in a flash and must be served at once, so have…
A creamy French mussel soup made with white wine, shallots, and herbs, finished with cream and egg yolk for richness. Garnished with mussels and chives.
2 ½ to 3 cups Here, a rich cut of pork is cooked until tender, shredded, and then whipped with some of the cooking liquid into a delicious spread. For a…
A chewy nougat candy filled with toasted almonds, pistachios, and dried cherries or candied orange peel. This simplified version avoids complex sugar…
12 crêpes The apples, which can be refrigerated for a week, are delicious on any pancake or waffle. If desired, make the crêpes and apples up to 2 days…
4 to 6 servings Serve this French bistro classic with a salad, plenty of crusty bread, and dry white wine.
A classic French yeast cake soaked in a rum syrup and filled with whipped cream and fresh fruit. This elegant dessert is perfect for special occasions.
6 servings The director of a boys’ camp in Maine once told us about the crestfallen faces in the dining room when it turned out that the “moose” promised…
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
A classic dessert of sweet cherries simmered in sugar and liquor, flambéed for drama, and served over crêpes, ice cream, or cheesecake.
4 servings These simple pancakes are called socca in Nice, France, and farinata or cecina in Italy. They are traditionally baked in wood-fired ovens, so…
Scallops are coated in a bread crumb coating, pan-fried in butter, and finished with lemon juice and parsley. A classic French dish that is simple and…
A hearty Provençal vegetable soup with white beans, pasta, and a pistou stirred in at the end. Served hot, at room temperature, or cold.
Sweetbreads are sliced, breaded, and pan-fried until golden and crispy. Served with lemon wedges or a sauce of your choice.
A classic bistro salad with crisp frisée, bacon, and a warm vinaigrette, topped with poached eggs and croutons.
About ½ cup; enough for 24 oysters Classic with oysters on the half shell, this sauce is good with any raw shellfish. Many different types of vinegar can…
About 20 tea cakes These buttery French tea cakes, something between a sponge cake and a butter cake in texture, are traditionally baked in scallop-shaped…
About 2 ½ cups Use the sugar if the choux paste will be used in a sweet application.
About 8 cups; 4 hearty servings We first learned of this “poor man’s bouillabaisse” from Jane Grigson’s Vegetable Book. Instead of calling for several…
6 servings A clafoutis, but with Armagnac-soaked prunes instead of fresh fruit. Preheat the oven to 375°F. Lightly butter a 10-inch deep-dish pie pan or a…
A classic cheese soufflé made with Parmesan and Gruyère, optionally with smoked ham. Light and airy, perfect for a special dinner.
About 1 ¾ cups For a more flavorful velouté, start with up to twice as much stock as is called for below and reduce it to the specified volume before…
About 1 cup Very popular in France, where it is sometimes referred to as beurre de Provence. In some areas of the Mediterranean, egg yolks are not used…
About 6 cups; 4 servings The most classic and pure example of a clear soup, consommé makes an elegant start to a formal dinner party. This consommé can be…
About ⅔ cup Use for broiled fish, steamed vegetables, or chicken, or to give white or cream sauces a light green color and some added zing.
10 to 15 servings This is much more than a soup; think of it as a fancy New England Boiled Dinner, or a subtly spiced hot pot where everything is cooked…
About ¾ cup For fish, veal, sweetbreads, lamb, or main-course vegetables.
4 servings Mussels may be steamed in a variety of cooking liquids with succulent results. Don’t forget to place a bowl on the table for the empty shells…
10 servings For a great first course, serve slices of this fancy meatloaf with cornichons, crusty bread, and whole-grain mustard. Our version has a…
2 servings Roasted whole pheasant is traditionally stuffed with wild rice and mushrooms and served with Sauce Chasseur. We think this classic preparation…
A baked meringue dessert made from French, Swiss, or Italian meringue, shaped into layers or shells and dried in a low oven until crisp.
10 rolls A brioche à tête, literally, brioche with a head, has a small topknot that sits on a larger base. These are traditionally baked in fluted molds…
8 to 10 servings As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.
About 10 cups; 5 to 6 servings Many insist that the unique flavor of this dish depends on fish native to the Mediterranean alone. Regardless of how it…
One 9 ½- or 10-inch tart This elegant classic is simple to prepare, and much richer than cornstarch-thickened lemon pies.
48 to 60 mushrooms Though you should feel free to eat or serve these adorable mushrooms as you see fit, they are the traditional decoration for a Bûche de…
A stack of sweet crêpes layered with chocolate ganache, jam, or pastry cream, topped with powdered sugar. Serve warm, optionally flambéed.
½ to ¾ cup From persil, the French word for “parsley,” persillade is a mixture of chopped parsley and garlic that is used as a garnish to add flavor and…
About ½ cup Rich and refined, beurre blanc is traditionally served with fish, but is also excellent drizzled on seared scallops; grilled or sautéed…
About 1 ½ cups A good choice for hearty meats. For Sauce Piquant, stir in with the herbs 1 tablespoon chopped drained capers and 1 tablespoon chopped…
10 to 12 crêpes The traditional pairing for savory crêpes is hard apple cider.
6 to 8 servings This is the best fruit soufflé we know; the concentrated flavor of the dried apricots adds a surprising richness.
A classic vegetable soufflé made with a white sauce base, egg yolks, and beaten egg whites, folded with your choice of vegetables and cheese. Baked until…
About ⅔ cup The traditional name for this mixture does not do it justice for most readers. Make no mistake: This is the butter you’re looking for. As the…
About 3 ½ cups This buttercream variation is exceptionally silky smooth and rich. It is very important that the pastry cream and butter be roughly the…
Poached pears in red wine with warm spices, served with crème anglaise. A classic French dessert that is elegant and simple.
4 servings If possible, use thin leeks for this classic French first course. The cooking liquid is turned into a mustard vinaigrette.
About 1 ¼ cups This saffron–red pepper aïoli is the perfect accompaniment to fried shellfish; Grilled Squid, Grilled Marinated Octopus; or chilled crab.
About forty-eight 3-inch cookies Store-bought puff pastry may also be used to make these shatteringly crisp cookies. Spices or flavorings, such as…
4 to 6 servings A classic ingredient in Cassoulet, well-browned confit can also be used in hash, as a topping for a salad of sturdy greens, or added to a…
About 2 ¾ pounds In this modernized puff pastry recipe, both the dough and the butter block are mixed separately in the food processor. To make puff…
About 1 cup Serve with steak, sweetbreads, chops, or game. For Sauce Bordelaise, omit the butter and swirl in ¼ cup diced prepared beef marrow just before…
6 to 8 servings Even though we inherited Marion Becker’s pommes Anna pan, a beautiful copper piece of cookware specifically made for this dish, we usually…
Gizzards are slowly cooked in duck or goose fat until tender, resulting in a rich and flavorful confit. Serve as an appetizer or main course.
6 to 8 servings Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold.
8 to 10 servings For more information on alternate molds and cake linings, see About Charlottes.
6 to 8 servings This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy…
About 8 cups Court bouillons are seasoned liquids that are cooked only a short time (court is French for “short”); they are not broths or stocks in…
Classic Chicken Cordon Bleu with ham and Gruyère, coated in fresh herbs and pan-seared until golden. A quick and elegant dinner.
About 1 ¾ cups Lovely with any chocolate or orange dessert, especially soufflés.
Eighteen 3 ½-inch-long croissants Croissant is the French word for “crescent.” Rich, somewhat troublesome, but unequaled by any other form of roll, a…
A rich braised rabbit dish with prunes, bacon, and mushrooms in a red wine sauce. The rabbit is marinated overnight for deep flavor, then slowly simmered…
About ½ cup A little goes a long way with this punchy dip. Serve with crusty bread and crudités.
6 servings The essential ingredient for this classic dish is top-quality lean beef, preferably tenderloin, although top round or sirloin may be…
About ten 9-inch crêpes Buckwheat crêpes, a specialty of the Brittany region of France, are larger and a little thicker than regular crêpes with an…
8 servings Think of this as a barely sweet, crustless, no-bake cheesecake; a perfect, creamy pedestal for ripe, seasonal fruit. If you have the…
Yield varies A transformative, French spread made from cheese scraps that might otherwise be thrown away or neglected—an especially useful recipe for the…
About ½ cup This classic garnish glorifies the most commonplace dishes. As a variation for a vegetable garnish, substitute hulled pumpkin or sesame seeds…
A versatile sheet cake for making roll cakes, with options for chiffon, angel food, génoise, or sponge cake bases. The cake is baked, rolled with filling…
1 serving For French omelets, either rolled or folded, the eggs should be beaten only enough to thoroughly blend the whites and yolks, not enough to…
A classic French condiment made with roasted red pepper, garlic, and olive oil, traditionally served with bouillabaisse.
4 to 6 servings A classic summer entrée. If authenticity is no obstacle, upgrade the canned tuna with Grilled Fish Steaks. Just plate the dressed greens…
4 servings This is like a Niçoise salad in sandwich form. Our take is a little unconventional with the addition of roasted eggplant, but you can leave it…
A classic French beef stew braised in red wine with bacon, carrots, and mushrooms. Rich and hearty, perfect for a comforting meal.
About 1 ½ cups This French classic is marvelous with salads, vegetables, cold meats, French Fries, or fried fish and shellfish.
About ¾ cup This salty, tangy, buttery sauce is excellent served with green vegetables like asparagus or as a lily-gilding accompaniment to a perfectly…
About 5 cups To increase the usefulness of this time-consuming sauce, prepare it and freeze in cubes (see Keeping Sauces) or 1-cup amounts, then reheat…
A classic French sauce made from egg yolks, butter, and lemon juice, whisked to a smooth, rich emulsion. Perfect for eggs Benedict or steamed vegetables.
2 servings The sauce can be prepared several hours in advance and refrigerated; bring to a simmer before proceeding.
A classic French dessert of rum-soaked yeast cakes, studded with currants and optionally filled with whipped cream or pastry cream.
Paupiettes are elegant stuffed fish fillets baked in ramekins and served with a lemon beurre blanc or white wine sauce.
Classic French croissants made with laminated dough, resulting in flaky, buttery layers. Perfect for breakfast or brunch.
A rich and dense flourless chocolate cake made with semisweet chocolate, butter, and eggs. Baked in a water bath for a gooey interior, then chilled and…
A classic French beef stew made with tender chuck, bacon, mushrooms, and pearl onions in a rich red wine sauce. Slow-braised to perfection, it's served…
A classic French fricassee of rabbit, braised in stock or wine with bacon, pearl onions, and mushrooms, finished with fresh herbs.
A classic French ham and cheese sandwich with a creamy Mornay sauce, baked until bubbly and golden brown.
Crème brûlée meets doughnuts in this sophisticated treat. A creamy vanilla custard fills fluffy raised doughnuts, topped with a caramelized sugar crust.
About 1 cup To add flavor to this delicate sauce, you may infuse the milk first: Bring it to a boil in a medium saucepan over medium heat with 1 bay leaf…
About ½ cup This concentrated mushroom-onion mixture is wonderful folded into scrambled eggs or omelets, stuffed under the skin of chicken, spooned onto…
About 2 cups This is the vanilla custard filling used for many cakes as well as Boston Cream Pie, Chocolate Éclairs, Fresh Fruit Tart, and countless other…
8 servings These soufflés can be made up to 3 days ahead of time; they are resilient enough to be served turned out of their ramekins to show off their…
1 serving You’ll notice that this formula is similar to the Tom Collins, but with Champagne instead of club soda. Oh, what a difference those French…
4 servings Unlike most chocolate soufflés, this is made without milk or starch. It is light yet moist, with an exceptional chocolate taste. Position a…
About 1 ½ cups A much quicker alternative to time-consuming brown sauces. This deeply flavored, magenta-colored sauce is silky and rich. Serve with beef…
About ⅔ cup This tangy sauce is excellent for vegetables that need perking up, like boiled potatoes or cauliflower, but it also stands up to strongly…
A classic French sauce made by browning butter until it turns dark brown, often served with sautéed fish.
About ½ pound Praline is used not only as an ingredient in other confections, but also as a garnish for desserts. It is superb sprinkled over vanilla ice…
About 12 crêpes Savory crêpes make an elegant brunch, lunch, or supper dish when rolled around a filling; see Filled Savory Crêpes. Sweet crêpes may be…
About 2 cups This flavorful compound butter is a little fussy to make, but it compensates by being incredibly delicious. Serve it with grilled meats or…
4 servings Please read About Searing, Sautéing, and Pan-Frying Fish.
About 1 cup This rich, tangy French sauce is traditionally made with petit-suisse cheese, but cream cheese is a good substitute. Serve well chilled.
A lighter version of the classic French baked sandwich, featuring fresh tomatoes, basil, and Gruyère cheese. Perfect for summer with a side salad or as an…
About 3 cups This recipe requires the simultaneous preparation of a sugar syrup and the beating of eggs or egg yolks. If the syrup heats up too quickly…
6 to 8 servings Traditionally, this dish is cooked in a covered casserole; the flesh ends up succulent but the skin will not brown. For the sake of…
8 servings If making a cold soufflé, tie paper collars around eight 6-ounce ramekins or one 1 ½-quart soufflé dish (see illustration). For a Bavarian…
4 servings When the old rooster, or coq, lost his crow, he would find himself the main ingredient in this classic French braise. It is commonly made with…
About 1 cup Heavenly on grilled steak and fish. Substituting fresh mint for the tarragon makes a Paloise Sauce, but parsley, basil, thyme, chives, or sage…
A creamy, garlicky dip made from salt cod and potato, baked until browned and served with bread or crackers.
12 to 16 servings Made like a chocolate mousse, this rich loaf is firm enough to be cut into slices and served with a sauce. The terrine can be tightly…
8 to 10 large or 24 miniature éclairs Please read About Choux Paste. Position a rack in the lower third of the oven. Preheat the oven to 400°F. For large…
A rustic rhubarb galette with orange blossom water, baked until golden and bubbling. Serve with whipped cream or vanilla ice cream.
A classic boulangère-style baked fish dish with tender potatoes and pearl onions, flavored with thyme and butter. Simple and elegant, perfect for a…
Ripe tomatoes are halved, topped with a herbed breadcrumb and Parmesan mixture, then baked until golden and tender. A simple Provençal side dish.
6 servings Instead of vanilla, you may infuse the cream with a 1 ½-inch piece vanilla bean, split lengthwise. Scrape the vanilla seeds into the milk, add…
About 2 cups For best results, do not use ultrapasteurized cream to make crème fraîche.
This French onion dip is made from scratch with caramelized onions, crème fraîche, and Greek yogurt. It's a rich and flavorful appetizer that pairs…
A rich and savory rillettes made with duck or goose legs, simmered until tender and shredded. Perfect as a spread for bread or crackers.
Baked snails with herbed butter, served in shells on a bed of rock salt.
4 servings This rich ragu-like dish is much simpler than the traditional French salmi, which involves a gruesome tool called a duck press (used to extract…
4 to 6 servings This salad is ubiquitous in France, perhaps to help balance out all the cheese and wine.
6 servings “Timbale” is simply the name for a type of deep mold, thus many different dishes are encompassed by the term, whether they contain pasta…
About 8 pint jars Please read about pickling and How to Process.
One 10- or 11-inch tart This classic French upside-down apple tart is named for the Tatin sisters, who served it at their hotel in the Loire Valley. When…
6 to 8 servings This robust stew typifies the earthy, full-flavored cooking of Burgundy, France. Choose a light, dry red wine such as pinot noir (the…
Quails are gently browned then stewed with onions, garlic, and white wine until tender. This elegant dish is finished with sherry vinegar and fresh chives.
A French-inspired hot dog made with a short baguette and all-beef sausage, served with spicy mustard and ketchup.
A French-style country bread made with a sourdough starter and a mix of wholemeal and white bread flours. The dough is fermented overnight, then shaped…
A hearty slow-cooker cassoulet with tender pork, lentils, and white beans in a savory broth. Perfect for a comforting meal.
Classic French baguettes with a crisp crust and creamy crumb, made using a poolish pre-ferment for enhanced flavor.
A hearty French-style root vegetable soup with bacon and leeks, pureed until smooth and finished with cream. Perfect for cold days.
A classic French tart with a buttery pastry shell filled with almond frangipane and topped with fresh figs and almonds. Baked until golden and…
Thin sirloin steaks cooked to medium-rare in an air fryer, served with crispy potato fries and a tarragon-shallot mayonnaise.
A rustic French custard dessert with rhubarb, made with equal parts milk, cream, sugar, and flour. Simple to prepare and perfect for spring.
A hearty stew inspired by cassoulet, featuring chicken, sausage, and white beans in a savory broth, topped with crispy breadcrumbs.
A savory tart made with leeks, goat cheese, and mushrooms on a puff pastry crust. Perfect for a fall dinner or as a main course.
A quicker version of classic coq au vin made with white wine in an Instant Pot. Tender chicken, mushrooms, and potatoes are cooked in a savory broth…
A 100% whole wheat sourdough loaf with poppy seeds, red quinoa, and polenta for added texture and flavor. The dough undergoes a long overnight…
Savory French beignets made with yeast dough and Parmesan cheese, deep-fried and served warm with a spicy tomato-peach jam.
A homemade version of the famous Cronut, combining flaky croissant layers with a doughnut shape. The laminated dough is made over two days, then fried and…
This indulgent truffle potato gratin layers Yukon gold potatoes with a creamy truffle-infused sauce and a blend of Parmesan and Gruyère cheeses. Cooked on…
A rich and savory French onion soup with caramelized onions and mushrooms, topped with melted Swiss cheese on toasted sourdough.
Light and airy brioche doughnuts filled with a tangy passionfruit cream. The dough is enriched with butter and eggs, then fried to golden perfection and…
A classic French braised chicken dish made with dry rosé wine, mushrooms, pancetta, and fresh tarragon. The chicken is browned then slowly cooked in the…
A classic French stew of chicken braised in red wine with vegetables, bacon, and mushrooms. The chicken is roasted first for extra flavor, then simmered…
Delicate madeleines infused with jasmine tea and topped with a lemon-poppy seed glaze. Perfect for brunch or tea time.
A simple yet elegant omelet filled with creamy Brie and fresh herbs. Perfect for breakfast or a light supper.
A creamy soup made with celeriac, smoked bacon, and thyme, finished with truffle slices or oil for an elegant touch.
A savory bread pudding that transforms classic French onion soup into a cozy casserole. Caramelized onions, Gruyère cheese, and sourdough bread are baked…
Monkfish tails and mussels are simmered in a saffron, cider, and leek sauce for a flavorful seafood stew. This dish is ready in under an hour and serves…
Classic New Orleans-style beignets made from a yeast-risen dough, fried until golden and dusted with powdered sugar. These light, airy pastries are…
A hearty slow-cooker cassoulet with tender pork, lentils, and white beans in a rich tomato broth. Perfect for a comforting meal.
Cherry tomatoes are roasted with garlic and thyme until bursting, then served on ricotta-toasted baguette slices for an easy appetizer.
A creamy celery root puree that serves as an elegant alternative to mashed potatoes, pairing perfectly with rich beef dishes. The puree can be prepared in…
Grilled whole sea bream served with a creamy cauliflower purée and a fresh Antiboise sauce made with tomatoes, herbs, and lemon. A light and elegant…
A classic French butter sauce made with white wine, shallots, and garlic, perfect for drizzling over grilled, broiled, or pan-fried fish.
A special occasion chicken dish with figs and Armagnac. The chicken is seared, flambéed, then simmered in white wine with figs and garlic.
A savory quiche Provençal filled with sautéed onions, peppers, tomatoes, and zucchini in a creamy egg custard, baked in a pre-baked pie shell. Perfect for…
Delicate French madeleines infused with lemon zest, lemon juice, and toasted anise seeds, made with olive oil for a moist, tender crumb. Dusted with icing…
Rich chocolate creams infused with cardamom and coffee, served with crisp orange and cinnamon tuiles. A sophisticated dessert perfect for entertaining.
A rich dark chocolate tart infused with lavender, served with vanilla ice cream and fresh berries. The pastry is blind-baked for a crisp shell.
A slow cooker adaptation of the classic French stew, featuring tender beef brisket braised in red wine with potatoes, pearl onions, and carrots.
A French pastry that transforms day-old brioche into a caramelized breakfast treat. Slices are brushed with orange syrup, topped with homemade almond…
A French pastry that transforms day-old brioche into a caramelized breakfast treat. Slices are brushed with orange syrup, topped with homemade almond…
A grilled salmon Niçoise salad with fingerling potatoes, green beans, olives, capers, and tarragon dressing. Perfect for a summer meal.
A classic aioli made with garlic, egg yolk, lemon juice, and a blend of neutral and olive oils. This versatile sauce can be flavored with dry rubs…
Light and airy French crullers made with pâte à choux, fried until golden and glazed with honey. A delicate, crisp exterior and tender interior make them…
A stunning no-bake mille crêpe cake with layers of thin crepes and a creamy bananas Foster pudding, topped with caramelized bananas.
A classic French rémoulade sauce made with mayonnaise, mustard, hot sauce, capers, and fresh herbs. Perfect for fried seafood, chicken, or as a sandwich…
Tender pork medallions are pan-seared and served with a rich, tangy shallot cream sauce. This elegant dish comes together quickly for a special weeknight…
A savory quiche filled with sautéed red peppers and spinach, bound with a creamy egg custard and topped with Gruyère and Parmesan. Perfect for brunch or a…
A rich and savory French onion soup with caramelized onions in a creamy broth, topped with croutons and a blend of Gruyere and Roquefort cheese, broiled…
A rich and creamy champagne butter sauce made with chardonnay, champagne, shallots, and heavy cream, finished with butter for a smooth, luxurious texture…
Savory crepes filled with a creamy broccoli and cheese sauce, baked with extra cheese on top. A satisfying vegetarian main dish.
A luxurious crème brûlée infused with black truffle, offering a savory twist on the classic dessert. The creamy custard is topped with caramelized sugar…
A rich and airy chocolate soufflé infused with strong espresso. This classic French dessert is perfect for a special occasion.
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
Browse the library and public kitchens when you need inspiration.
Save favorites, pantry items, and meal plans in one place.
