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Ratatouille

Ratatouille is a hearty vegetable stew from the Provence region of France, and you'll find many variations. This recipe for ratatouille uses a pressure cooker to cook up the brightly colored and flavorful [more…]

Vichyssoise (Chilled Potato Soup)

Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don’t have to be so elaborate, always serve your [more…]

Cassoulet: An Inexpensive Main Dish for Christmas

Cassoulet is a festive, budget-friendly main dish that's just right for a family Christmas dinner. This version of the classic French casserole makes a rich bean stew full of five types of meat. You can [more…]

Lentil Salad (Salade de Lentils)

Lentils are a favorite dried legume in France and contain more protein than meat does. They’re used to make thick potage or an earthy salad such as this one. Try to serve this salad with grilled garlic [more…]

Belgian Endive and Walnut Salad (Salade de Chicorèe à l’Huile de Noix)

Growing endive is a two part process. First, the farmer plants and grows chicory, a bitter green that grows in bunches with very curly leaves. After the chicory is pulled from the soil, the root is cut [more…]

Mediterranean Vegetable Salad (Salade Niçoise)

This dish, which originated in Nice, is a favorite entrée salad to make and eat on unbearably hot summer days. Because each vegetable is displayed on a bed of lettuce, you want to use the best-quality [more…]

Rolled Omelet with Herbs (Omelette aux Fines Herbes)

One of the first things a new cook learns how to make in a French kitchen is a basic rolled omelet. Plain or seasoned with herbs, the perfectly cooked omelet should be puffy and light. [more…]

Apple Custard Cake (Clafoutis aux Pommes)

Clafoutis is like a not-too-sweet custardy cake made with lots of fresh fruit. Although clafoutis is traditionally made with sweet cherries, that recipe is a nuisance because you have to spit out the pits [more…]

Beef Stew (Boeuf Bourguignonne)

Perhaps the most famous of all stews, boeuf bourguignonne is chunks of beef that are browned and then slowly braised in red wine until the meat is fork-tender. [more…]

Black Olive Spread (Tapénade)

Full of the sun-ripened Mediterranean flavors of Provence, tapénade comes from the Provençal word tapéna or capers, one of the briny-flavored ingredients used to make this spread. Tapénade is usually spread [more…]

Casserole of Scallops (Coquilles St. Jacques)

What could be more special than an easy-to-prepare casserole of sea scallops poached in a wonderful white wine and cream sauce, dotted with bright green specks of chives? Serve with lots of crusty bread [more…]

Cheese Puffs (Gougères)

Highly addictive, gougères are light-as-air cheese puffs made with pâté-à-chou, the same type of dough used to make cream puffs. The size of Ping-Pong balls, gougères are quite easy to make and are wonderful [more…]

Country Pâté (Terrine Paysanne)

Most French home cooks have their favorite tried-and-true recipe for pâté, a combination of ground or chopped meats, perhaps mixed with liver, herbs, and wine. After the ingredients are mixed together, [more…]

Eggplant Casserole (Ratatouille)

Ratatouille, a hearty vegetable casserole from the Provence region of France, is made with the brightly colored and flavorful vegetables the area is known for. This dish is hearty enough to be served as [more…]

Curly Chicory and Poached Egg Salad with Bacon Vinaigrette (Salade Frisée aux Lardons)

This typical bistro salad is a popular working man’s lunch. Because it contains ample protein from the egg and bacon and lots of vitamin-rich chicory, it can easily be served as an entrée for lunch or [more…]

Basic French Pancake Batter (Pâté à Crêpes)

If France had a national fast food, it would have to be crêpes. Don’t think of the crêpe as a pancake; rather, think of it as a round, soft piece of flatbread to be filled with an endless variety of fillings [more…]

Cauliflower Au Gratin (Chou-Fleur Gratiné)

Cauliflower is a popular vegetable in France that pairs extremely well when prepared au gratin in the oven with cheese sauce and crunchy, cheesy bread crumbs. [more…]

Fisherman’s Stew (Bouillabaisse)

This is the type of stew mostly likely made by a fisherman after cleaning his catch. The base of the stew is a tomatoey fish stock made with the most flavorful parts of the fish that are usually not eaten [more…]

Lamb Stew (Navarin d’Agneau)

Simplicity at its best, this stew benefits from very slow cooking, which makes the lamb butter-tender and melting off the bone. Ask your butcher to cut the lamb into even-sized pieces. [more…]

Leg of Lamb (Gigot Rôti à la Moutarde)

Leave it to the French to know how to prepare such a humble cut of meat with so much flavor and aroma. The mustard seals in all the wonderful flavor of the lamb while at the same time keeping the meat [more…]

Onion and Bacon Pie (Flammkuche)

Chewy like pizza, flammkuche is distinctly an Alsatian specialty with both French and German influences. Spread thick with sautéed onions, crème fraîche, and chunks of smoked bacon, this pie is especially [more…]

Onion Soup (Soupe à l’Oignon)

Real, homemade soupe à l’oignon is probably the one soup most associated with French cooking. But genuine homemade onion soup has nothing in common with the packaged, dehydrated variety you’re probably [more…]

Open-Faced Omelet with Peppers, Tomatoes, and Ham (Pipérade)

There’s no denying that the origin of this hearty egg entrée is in the Basque region of France, which borders Spain. Basque cooking is known for its extensive use of peppers, onions, garlic, and tomatoes [more…]

Potato and Leek Soup (Potage Parmentier)

Potatoes and leeks were meant to be cooked together, as you can see in the recipe for this popular soup. Much simpler and humbler than its American counterpart, [more…]

Potato Salad (Salade de Pommes de Terre)

This simple-to-make French potato salad is a delicious departure from the all-too-familiar mayonnaise variety. Cooking the potatoes in white wine and vinegar infuses them with even more flavor as they [more…]

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