1,902 french recipes

Velvety puréed cauliflower soup enriched with crumbled Roquefort, heavy cream, egg yolks, and a splash of Armagnac. Herbes de Provence and chives round out this rich, deeply savory French-inspired bowl.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

A cheese and garlic sauce served over toasted french bread, or any toasted bread. A tasty starter or even light meal.

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Spectacular French apple dessert with caramelized apples layered in Calvados-soaked brioche, pressed overnight, topped with hot apples for elegant dinner party finale.

Rich flourless bittersweet chocolate cakes molded in heart shapes, served on a silky pistachio custard sauce. An elegant make-ahead French-inspired dessert that chills for 24 hours before its grand reveal.

Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.