557 french recipes

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.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Elodie's chocolate cake is a French-style dense bake with 10 oz bittersweet chocolate and just 5 tablespoons of flour - intensely fudgy, rich, and make-ahead friendly.

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.

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.

Salmon au poivre: fresh salmon (or tuna) steaks pressed with crushed peppercorns and brushed with olive oil, then broiled or grilled. Three ingredients, French steakhouse technique, 30 minutes.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Alsatian apple cake with four pounds of Golden Delicious apples, honey, rum, and a caramelized egg-butter-brown sugar topping. A rustic French apple dessert.

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

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Delicate crepes spread with strawberry jam and rolled around vanilla whipped cream folded with sliced fresh strawberries. A French-inspired dessert that's on the table in 20 minutes.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.