French Cuisine Recipes

From Better Homes and Gardens

Almonds and coconut flavor these melt-in-your mouth cookies.

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From EatingWell

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

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From Family Circle

This classic dessert recipe is traditionally made with puff pastry, but here layers of phyllo dough brushed with butter provide a pastry every bit as crisp and flaky at the original.

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From Fine Cooking Magazine

To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online. Otherwise, you'll need another cooking fat to supplement. I'd use a mild lard; its flavor isn't obtrusive.

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From Better Homes and Gardens

This savory souffle makes an irresistible meatless main dish.

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From Fine Cooking Magazine

Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin wedges and serve it as an appetizer along with aperitifs. It's delicious warm or at room temperature.

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From Fine Cooking Magazine

This recipe serves six generously, and it's easily doubled if you want to make more (leftovers are delicious). If you don't have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic souffle dish--the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use.

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From EatingWell

Crepes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crepe as you fill it--without it, the crepes are tricky to roll. Serve with: A tossed salad.

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From Better Homes and Gardens

This fresh fruit and vegetable side salad makes a good low-calorie option at potlucks and parties.

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From EatingWell

Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of garlic, olive oil and olives. Here we combine fennel, artichoke hearts, edamame, feta and olives in this quick and hearty one-skillet supper.

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From Taste of the South

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From EatingWell

This basic crepe recipe is a tasty wrap for sweet and savory fillings.

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From Vegetarian Times

Feel free to substitute your favorite cheese or a good melting vegan cheese, such as Vegan Gourmet Cheese Alternatives (a VT fave), in place of the Gruyere.

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From Fine Cooking Magazine

Chicken and tarragon are a classic French combination. Serve with potatoes or rice pilaf and a green vegetable, such as steamed haricots verts or asparagus.

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onylynx says:

From EatingWell

A lovely exaggeration of the French technique of cooking peas with a little lettuce, this light springtime dish goes well with mildly seasoned seafood or chicken.

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From Better Homes and Gardens

The mild, sweet taste and meaty texture of eggplant lends itself especially well to grilling. This combination of vibrant vegetables is the ideal accompaniment to steaks or chops.

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From Vegetarian Times

This savory crepe recipe can be used with your choice of fillings. The blue cheese and walnut combination shines when paired with a dry white or rose.

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From Better Homes and Gardens

You can also make this main dish salad with grilled Cornish game hens.

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From Better Homes and Gardens

Plan a brunch around these delightful ricotta-filled crepes made with the season's fresh berries.

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From Diabetic Living

This mini dessert recipe looks so pretty and rich yet it only has 32 calories per serving and 1 gram of fat.

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From Fine Cooking Magazine

Rich and creamy, these gingery custards can be prepared and baked a day or two ahead, but wait until you're ready to serve them to caramelize the sugar topping. You'll need a mini blowtorch for this step (we like the Messermeister Cheflamme).

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From Diabetic Living

A healthy take on the traditional layered dessert. In this recipe, high-fat, high-calorie pastry and filling are replaced with tempting Lemon Crisps, melon slices, and light dessert topping.

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From The Food Channel

The delicious flavor combination of pear, elderflower and ginger works great with or without alcohol. This recipe is the "virgin" version.

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From Better Homes and Gardens

This classic appetizer is one savory way to try these pearls of the sea. A bed of rock salt keeps the shells from spilling the flavorful juices.

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