564 french recipes

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

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.

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.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

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.

Braised duck breast in a peach-orange cream sauce with mushrooms, honey, and guava jelly. An elegant French-inspired dish finished under the broiler.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

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

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.

Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.

Try this variation of a French sauce as a topping on pancakes.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Frozen raspberry parfait, a silky no-churn mousse of cooked raspberry puree, framboise brandy, meringue, and whipped cream. A classic French dessert frozen for hours.