Recipe Index: French

Beef Bourguignon (photo)

Beef Bourguignon

Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
Asparagus with Sieved Eggs on Simply Recipes

Boiled Asparagus with Sieved Eggs and Caper Vinaigrette

Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
Bouillabaisse

Bouillabaisse

A classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a spicy sauce rouille.
Braised Rabbit with Prunes

Braised Rabbit with Prunes

Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Brussels Sprouts Gratin

Brussels Sprouts Gratin

Brussels sprouts blanched and baked in a cheesy white sauce with pancetta and gruyere. A perfect Thanksgiving side!
Caramelized Onion Quiche

Caramelized Onion Quiche

Rich and creamy quiche with caramelized onions and Gruyere cheese.
Cauliflower Gratin

Cauliflower Gratin

Cheesy cauliflower gratin with nutty Gruyere cheese, sautéed leeks, and butter toasted breadcrumb topping!
Cherry Clafouti

Cherry Clafoutis

Fresh cherries baked in a custard-like base with slivered almonds, almond and vanilla extract. Lightly dusted with powdered sugar.
Chicken Liver Pate

Chicken Liver Pâté

Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.
Chicken Stew with Onions, Tomatoes, and Dijon (photo)

Chicken Stew with Onions, Tomatoes, and Dijon

Easy and hearty chicken stew recipe with loads of red onions and tomatoes. Seasoned with Dijon mustard. Served with roasted garlic over rice or pasta.
Cod Poached in Court Bouillon on Simply Recipes

Cod Poached in Court Bouillon

Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
Coq au Vin (alternate photo)

Coq au Vin

Classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions. From Julia Child.
Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
Creamy Dijon Mustard Chicken

Creamy Dijon Mustard Chicken

Creamy Dijon mustard chicken! Boneless skinless chicken breasts, cooked in a creamy Dijon mustard sauce with shallots. 1-pot, EASY!
Croque Monsieur Ham and Cheese Sandwich (photo)

Croque Monsieur Ham and Cheese Sandwich

Class French Croque Monsieur recipe, toasted ham and Swiss cheese sandwich, topped with a bechamel sauce of butter, flour, milk, nutmeg, Parmesan and Gruyere.
Easy Blender Hollandaise

Easy Blender Hollandaise Sauce

A quick and easy version of this classic French hollandaise sauce, made in a blender.
Egg Nests

Egg Nests

Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.
Eggplant Caviar

Eggplant Caviar

Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.
Eggs Mimosa with Artichoke Tapenade on Simply Recipes

Eggs Mimosa with Artichoke Tapenade

Hard boiled egg whites stuffed with artichoke heart tapenade and sprinkled with grated cooked egg yolks
Fingerling Potatoes with Herb Vinaigrette

Fingerling Potatoes with Herb Vinaigrette

Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
French Green Beans with Butter and Herbs (photo)

French Green Beans with Butter and Herbs

Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
French Onion Soup

French Onion Soup

Classic simple French onion soup recipe, with beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
Honey Hazelnut Baked Brie

Honey Hazelnut Baked Brie

Festive Baked Brie! Drizzled with a sweet and sour honey sauce and toasted hazelnuts.
Le Talleyrand (photo)

Le Talleyrand

Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.
Leeks Vinaigrette

Leeks Vinaigrette

A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.

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