1,937 french recipes

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Elegant French escargot appetizer baked in puff pastry "coffins" with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

For that definitive French touch, an enriched Bechamel sauce.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

French-style yogurt salad dressing with double mustard, olive oil, lemon, and mixed herbs. Thick like ranch but tangy and light. A versatile everyday dressing ready in 5 minutes.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Chaussons a la confiture: French jam turnovers made from puff pastry rounds folded over fruit jam and sugar-crusted on top. Flaky bakery-style handhelds with any jam in your pantry.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

The easy-to-make, classic green bean casserole with french fried onions.