118 french classic recipes

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.

Enjoy the decadence of this rich classic lightened up. This simple and easy French onion soup lets you enjoy without the guilt. Use any leftover bread you might have, it's extra filling using some toasty whole-wheat grain filled bread and it gives a nutritional boost.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Venison roast marinated overnight in vinegar, then braised with claret wine, cream of mushroom soup, and bay leaves until melt-in-your-mouth tender. A hunter's take on the French classic.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

A variation of the classic french canadian pea soup.

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.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Mokettes aux amandes, French chocolate truffles flavored with rum-pounded almonds, coffee concentrate, and powdered sugar, rolled in grated chocolate. The vintage Belgian-French confiserie classic.