167 french classic recipes

A straight up French Bechamel sauce from Woman's Day magazine.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

For that definitive French touch, an enriched Bechamel sauce.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.

Juicy tender pork medallions served with classic French steak Diane sauce for pork tenderloin. This quick and easy pork tenderloin recipe is ready in about 15 minutes flat.

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

This is a classic French recipe also called Pate a Choux for making puffs that can be filled with any manner of filling savory or sweet. The most basic filling would be whipped cream. Crispy on the outside and wonderfully creamy on the inside.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.