Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
Braised Rabbit with Prunes
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
Fresh cherries baked in a custard-like base with slivered almonds and a splash of Amaretto, then lightly dusted with powdered sugar.
Chicken Liver Pâté
An easy chicken liver pate with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.
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.
Coq au Vin
Classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions. From Julia Child.
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.
Egg whites whipped to stiff peaks, grated Gruyere folded in, formed into nests, baked with yolk in center.
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
Classic simple French onion soup recipe, with beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
Simone Beck's flambeed cherry custard meringue dessert, named after 19th century French diplomat Charles Maurice de Talleyrand-Perigord.
A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.
Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.
Mignonette Sauce for Oysters
A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar, and white pepper.
Mussels in White Wine Sauce
A traditional French dish, mussels mariniere, or moules mariniere. Mussels steamed in white wine, served in sauce of juices from the mussels, wine, butter, and shallots.
Salad Nicoise, a French composed salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatoes.
Peach Pâté Tartine
French tartine recipe with freshly baked bread, pate maison, brie, and sliced white peaches or nectarines.
Poached Egg and Bacon Salad – Salad Lyonnaise
Traditional French salad Lyonnaise with frisee lettuce, bacon, croutons, a poached egg, and a Dijon vinaigrette.
Provencal Endive Salad
Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.
Provencal New Potatoes
Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.
Provencal Potato Salad
New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.
Provencal Seafood Bisque
Outrageously good seafood bisque inspired by Provencal flavors, with saffron, tomato, and mild, white fish. Great with crusty bread.
Rabbit in Mustard Sauce
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
Baked salmon provencal recipe with a sauce of fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil.
Salmon with Fennel Baked in Parchment
Quick and easy, salmon fillets, nestled on a bed of fennel, dotted with lemon and butter, baked in a pouch of parchment paper.
Heavenly spread for crackers, made with canned sardines, cream cheese, shallots, green onions, and lime juice.
Spinach Gratin with Hard Boiled Eggs
Spinach gratin made with chopped blanched spinach, mixed with nutmeg infused béchamel, with hard boiled eggs and gruyere cheese. Gratin d'epinard aux oeufs.
Zucchini and Spinach Gratin
Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.
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