French cooking is one of the world's historic cuisines, and it's easy to master many of the classics with our recipes. From cassoulet to crepes, you'll find France right in your kitchen.See Popular French Cuisine Recipes
When he was working as a caterer, Patrick O'Connell would often study the cookbooks at his local library during his downtime. He discovered his affinity for French food while reading the works of legendary writer Elizabeth David; he especially loved the sorrel sauce he found in her 1960 book, French Provincial Cooking. When he opened The Inn at Little Washington in Washington, Virginia, he experimented with sorrel in lots of different ways, eventually creating this exquisite, tangy mousse.
Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com.
Caramelizing the onion adds a sweet taste to a homemade dip served with vegetables or chips.
Wine-bar owner Pierre Jancou (who shares cooking duties with Ewen Lemoigne) is fanatical about ingredients: He gets his chicken from the same poultryman as Michelin-three-star Alain Passard. The chicken is first poached, then seared so the skin is golden and crispy.
These plump chicken rolls are coated with a bread crumb mixture and hide a delicious ham, cheese, and mustard filling inside. This recipe requires only eight ingredients to prepare.
Capers add a tangy, lemon flavoring to the tomato-based sauce served over pork chops and orzo in this French-inspired 30-minute recipe.
This creme fraiche isn't as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it's most widely available. If you can find regular pasteurized heavy cream, use it: Your results will likely be thicker. Also, if it's a warm day, the cream may thicken in a shorter amount of time.
These crepes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.
This delicious dessert is a large version of the individual tartlets served at Racines. The thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture. The thinly sliced apples on top caramelize as the tart bakes.
Before Chris Kronner makes this dish, he forages mussels from the nearby coast. "You have to climb down a 75-foot rock face on a rickety ladder; it's intense," he says.
Michael Emanuel (an alumnus of Berkeley's Chez Panisse) tops this pizza with an irresistible mix of Provencal flavors: salty-sweet roasted squid, creamy aioli, and crushed red pepper (French piment d'Espelette would also work well). The remaining aioli can be used as a dip for vegetables or a spread for sandwiches.
Pieces of beef top round get fork-tender when they're slow cooked together with red wine, golden mushroom soup and vegetables to make this savory and delicious stew.
Michael Ruhlman, co-author of Thomas Keller's sous vide bible, Under Pressure, likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.
Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeno-and-tarragon-inflected vinaigrette served over the sweet meat.