36 french classic recipes

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.

Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

Super chocolate truffles use semi-sweet and unsweetened chocolate, butter, and orange liqueur for a rich, boozy ganache cut into squares and rolled in cocoa. Classic French confection, dressed up with Cointreau.

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.

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.

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.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.

A classic rustic french dish. Slow cooked pork shoulder.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Classic Poires Belle Helene with whole pears poached in vanilla syrup, served with vanilla ice cream and warm homemade chocolate sauce. An elegant French dessert.