1,902 french recipes

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.

French-style fruit fritters: apple, orange, or pineapple slices macerated in lemon and sugar, dipped in an egg-white-lightened batter, and deep-fried golden. Serve with powdered sugar or syrup.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

French banana cake using white cake mix, very ripe mashed bananas, and chopped walnuts. A semi-homemade banana cake that improves after 24 hours chilled.

French bread mexi-melt with seasoned ground beef, tomato sauce, sliced tomatoes, and melted American cheese on a split loaf. A Tex-Mex pizza bread that feeds a crowd fast.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

French bread quiche casserole layered with Swiss and Monterey Jack cheese, eggs, white wine, and crumbled sausage. Assembled the night before and baked in the morning.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

A savory and succulent soup made with beef broth and a bit of red wine.

French strawberry pie with a cream cheese layer, fresh strawberry puree glaze, and whipped cream topping. Bright, tangy, and bursting with real berry flavor in every slice.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Eggnog French toast made by dipping thick stale bread in eggnog and frying in butter until golden. A three-ingredient holiday breakfast with built-in custard flavor.