641 french recipes

Creamy stovetop macaroni and cheese with a buttery breadcrumb topping, baked until golden and bubbling with sharp cheddar flavor.

Creamy Italian sub sandwich with deli meats, melty American cheese, lettuce, tomato, and green pepper dressed in a tangy mayo-Italian blend. Ready in 5 minutes flat for an easy lunch.

Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.

Open-faced crab sandwiches loaded with Swiss cheese, crumbled bacon, slivered almonds, and a tangy sour cream spread, broiled until golden and bubbly. Ready in 30 minutes.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

A dish that has all the great tastes enjoyed in eating Buffalo wings dipped in blue cheese. Great dish for parties!

A variation of the classic french canadian pea soup.

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.

Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.

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

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

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

Royal Camembert mousse with Camembert and Roquefort cheese, whipped cream, and egg white set with gelatin. A molded French cheese appetizer chilled overnight, rich, airy, and intensely savory.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.