534 french recipes

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

French chocolate mousse made with both milk and bittersweet chocolate folded into whipped cream and stiff egg whites. Six ingredients, no baking, pure velvety richness.

Velvety chocolate mousse laced with Kahlua, lightened with beaten egg whites and whipped cream. Just 6 ingredients and a few hours in the fridge for a stunning French-style dessert.

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

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.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Sauteed pork chops with a rich pan sauce of shallots, white wine, Dijon mustard, and julienned sour pickles. A French-inspired weeknight dinner for two.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.

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.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.