284 french recipes

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Chicken pieces steamed with zucchini, carrots, potatoes, and fresh tarragon, served in soup bowls with a reduced white wine and shallot sauce. A light, elegant French-style one-pot dinner.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.

Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Individual French-style apple tarts with homemade butter pastry, applesauce base, thinly sliced apples fanned on top, and an apricot glaze. Elegant, bakery-quality dessert from scratch.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.