511 french classic recipes

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Gascony lamb casserole slow-braises lamb, pork belly, and cannellini beans with 24 whole garlic cloves, anchovies, and red wine, finished under a crisp ciabatta-crumb crust. A classic French farmhouse feast.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

Paris-Brest style cream puff pastry: piped pâte à choux rings baked with slivered almonds, split and filled with pastry cream, dusted with powdered sugar. A French patisserie classic at home.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Fresh spinach draped in a classic homemade béchamel sauce, ready in just 20 minutes. This French-inspired vegetable side dish turns simple greens into something silky and elegant with only four ingredients.

Classic French silk chocolate pie with a rich, mousse-like filling of creamed butter, sugar, melted chocolate, and eggs beaten to silky perfection. No baking required for the filling.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Here is a classic sweet cream base for making a variety of ice creams. Nice a rich with eggs, great for a french vanilla ice cream.