631 french recipes

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

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

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Lobster, Normandy Style (Homard a la Normande) recipe

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

For that definitive French touch, an enriched Bechamel sauce.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

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.

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

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.

Spiral sweet bread rolls filled with almond butter and plump currants, topped with vanilla cream icing and toasted almonds. These elegant French-style snails are a stunning addition to any brunch spread.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

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.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.