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French Recipes
57 recipes — each showing allergens, prep time, and servings. Page 2 of 3.
French Mousse au Chocolat
Intensely dark chocolate folded into clouds of whipped egg whites — the result is impossibly light yet deeply, richly satisfying.
French Steak Frites
A seared, perfectly rested steak — crusty outside, rosy within — served alongside a mountain of crispy golden fries. Bistro perfection.
French Moules Marinières
Plump mussels steamed open in white wine with shallots, garlic, and parsley, served with plenty of bread for the briny, fragrant broth.
French Tarte Flambée
Alsace's answer to pizza: a paper-thin crispy flatbread topped with crème fraîche, sweet caramelized onions, and smoky lardons.
French Pot-au-Feu
France's most nourishing dish — beef, marrow bones, and root vegetables simmered for hours into a deeply golden, restorative broth.
French Pissaladière
Nice's beloved onion tart: a thick olive oil dough piled with slow-caramelized onions, briny black olives, and anchovy fillets.
French Pâté en Croûte
Seasoned pork and game forcemeat encased in golden, buttery pastry — a French charcuterie showpiece served at room temperature.
French Rillettes de Porc
Pork slow-cooked in its own fat until silky, then shredded and seasoned with herbs — spread thickly on crusty bread for a rustic French starter.
French Chateaubriand
A thick, prime center-cut beef tenderloin, seared and roasted to a perfect blush, classically served with béarnaise and tender vegetables.
French Piperade
A vibrant Basque sauté of sweet red peppers, onions, and ripe tomatoes with Espelette pepper — served as a side or with eggs folded in.
French Tarte au Citron
Bright, puckery lemon curd set in a crisp buttery shell — sharp enough to make you smile, smooth enough to keep you going back for another bite.
French Paris-Brest
A spectacular choux pastry ring split and filled with hazelnut praline mousseline cream — created in 1910 to honor a famous bicycle race.
French Madeleine
Shell-shaped French sponge cakes with a delicate crumb, a buttery brown-butter fragrance, and a tiny hump that means they're baked just right.
French Cordon Bleu
Chicken breast pounded thin, rolled around ham and melted Gruyère, then breaded and pan-fried until golden with an oozy, savory center.
French Galette Bretonne
Buckwheat crêpes from Brittany with a nutty, earthy flavor — wrapped around ham, egg, and cheese for a satisfying, gluten-friendly meal.
French Salade Lyonnaise
Frisée lettuce tossed in warm bacon vinaigrette, topped with a softly poached egg whose yolk becomes its own silky dressing.
French Canelé
Bordeaux's extraordinary little pastry: a deep mahogany caramelized crust giving way to a soft, custardy, rum-and-vanilla interior.
French Financier
Browned butter and ground almonds bake into these petite golden cakes — moist, nutty, and elegantly simple, born in Parisian pastry shops.
French Sole Meunière
Delicate Dover sole dredged in flour and cooked in foaming butter until golden, finished with lemon and parsley — refined French cooking at its purest.
French Fricassée de Poulet
Chicken pieces gently braised in a velvety white wine cream sauce with mushrooms and tarragon — mild, comforting, and deeply satisfying.
French Gigot d'Agneau
A whole leg of lamb studded with garlic and rosemary, roasted until the crust is golden and the meat is blushing pink and utterly tender.
French Magret de Canard
Score-and-sear duck breast with its prized fat layer crisped to crackling perfection, served pink with seasonal fruit sauce or green peppercorns.
French Oeufs en Meurette
Poached eggs nestled in a glossy Burgundy red wine sauce with lardons, mushrooms, and pearl onions — Burgundy's most indulgent starter.
French Navarin d'Agneau
A tender spring lamb stew brightened with young carrots, turnips, peas, and new potatoes — fresh, fragrant, and perfect for the season.