2,625

French

recipes

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Marinated Beef Tenderloin/Caramelized Onions/Mushroom Ragout

Posted by Manami  

Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose... MORE»

Recipe #341189

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Spinach Bouillabaisse

Posted by Eat Your Vegetables!  

This soup is from Provence, where many hearty soups that feature potatoes, saffron, and a poached egg are referred to as bouillabaisse. This recipe is from the vegetarian cookbook Mediterranean Harvest. MORE»

Recipe #340973

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Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Posted by -GEORGE-  

Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served... MORE»

Recipe #340906

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Mushroom & Broccoli Omelet

Posted by Lainey6605  

This makes a nice breakfast or brunch without meat. Recipe is from Family Circle. MORE»

Recipe #340900

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Brie Cherry Pastry Cups

Posted by Lainey6605  

These appetizers are almost like a dessert. Recipe is from Taste of Home. MORE»

Recipe #340888

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La Soupe a L'oignon

Posted by Messiejessie625  

Traditional French Onion Soup, cook time is approximate. If you use premade beef broth, omit the salt MORE»

Recipe #340661

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Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Posted by French Tart  

Make up a large batch of rustic artisinal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead... MORE»

Recipe #340621

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Kouing Aman

Posted by CindiJ  

Saw this on Road Tested on the Food Network and did a little research. Kouing-Aman is a tradtional cake from the Brittany region of France by renowned pastry chef Florian Bellanger, of New York City's Fauchon on Marthastewart.com. I have had... MORE»

Recipe #340604

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French Merguez Sausages - Culinary Communion

Posted by Julesong  

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. MORE»

Recipe #340487

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Speculoos (A Flemish Spice Cookie)

Posted by evelyn/athens  

I could not believe that there wasn't a recipe for Speculoos on the Zaar. Did a search while I was crunching down on a couple of them - the others I saved to dunk into my coffee. To my mind, there is no better cookie to enjoy with a cup of... MORE»

Recipe #340101

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Cheese and Spinach Roulade

Posted by Patti599  

I can't remember where I found this recipe...it was scribbled on a card from long ago. It's very good - perfect for a summer luncheon. A spinach semi-jellyroll is filled with a cheesy herbed luciosness... You can replace the Feta cheese with... MORE»

Recipe #339509

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Winter Squash Souffle

Posted by dicentra  

Gourmet | November 2006 MORE»

Recipe #339482

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Riesling Sorbet

Posted by JackieOhNo!  

An unusual sorbet that will impress your guests. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15... MORE»

Recipe #339408

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Mint Zinfandel Sorbet

Posted by JackieOhNo!  

Another unique and sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice... MORE»

Recipe #339406

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Orange Fennel and Avocado Salad

Posted by dicentra  

Gourmet | November 2005 MORE»

Recipe #339192

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Quick Sauteed Endive Escarole and Frisee

Posted by dicentra  

Gourmet | November 2006 MORE»

Recipe #339186

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Creamy Spinach With Smoked Gouda Gratin

(1 reviews) Posted by Manami  

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter.... MORE»

Recipe #338927

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Passaladiere

Posted by Patti599  

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place... MORE»

Recipe #338813

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Peter Hoffman's Chicken Liver Crostini

Posted by Manami  

“Every good chicken has a good liver,” says Peter Hoffman. “Sometimes I eat the liver myself as the cook’s reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is... MORE»

Recipe #338599

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Sea Scallops With Sauce Meuniere

Posted by BecR  

Delectable pan seared sea scallops with a classic French browned butter and lemon sauce! Quick and easy recipe. MORE»

Recipe #338594

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