French Cuisine Recipes

From Fine Cooking Magazine

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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 Fine Cooking Magazine

This sauce is tailor-made for grilled mussels, but it's good with other shellfish, too. Omit the olives if you want a more delicate flavor.

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From Fine Cooking Magazine

Traditionally, the duck legs are sauteed, but I think the skin gets more evenly crisped with my method.

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From Fine Cooking Magazine

This is a variation on a chicken fricassee, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. If the ham you choose is particularly salty, season the chicken only very lightly with salt. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.

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From Fine Cooking Magazine

This dish is like a potato gratin but without the cheese and cream; the pancetta (Italian cured bacon) adds rich flavor. It would make a great side dish for roast chicken or beef.

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From Fine Cooking Magazine

A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

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From Fine Cooking Magazine

Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad.

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From Fine Cooking Magazine

Don't spend a fortune on the wine, which flavors and tenderizes the chicken, but do use one you'd happily drink.

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From Fine Cooking Magazine

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.

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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 Fine Cooking Magazine

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From Fine Cooking Magazine

This is my take on the croque monsieur. I dropped the white sauce and added tarragon and Dijon mustard instead.

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From Fine Cooking Magazine

The very small, dark greenish-brown du Puy lentils (also called French lentils) are firmer than brown lentils and hold their shape better during cooking. In France, the sausage would be saucisson a l'ail, a semi-cooked, smoked garlic sausage. Kielbasa makes a fine substitute.

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From Fine Cooking Magazine

This French caramelized upside-down apple tart is great to serve to guests, because they either know it and adore it, or they've never heard of it before and they fall in love with it right at your dinner table. It isn't hard to make, but it is a bit of a project. A good time to make your pastry is while the apples are cooking.

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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

I like to have at least two pans going at once, but you can certainly make these one at a time. This recipe fits in a regular-size blender. If you want to double it, make two separate batches or follow the directions for hand mixing. You'll need some waxed paper for stacking the finished crepes.

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From Fine Cooking Magazine

Here's a mostly hands-off version of ratatouille that's different in character from my sauteed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.

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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 Fine Cooking Magazine

Spiked with bourbon, rum, and grated nutmeg, this holiday-inspired cream sauce will quickly get you in the spirit.

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From Taste of the South

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From Fine Cooking Magazine

You can change the flavor of this souffle by replacing the Gruyere and Asiago with 3/4 cup of a pureed cooked vegetable such as carrot, spinach, or broccoli. Depending on the vegetable, you may also want to adjust or eliminate the Parmigiano, mustard, Worcestershire, and Tabasco. The souffle will begin to fall soon after it comes out of the oven, so don't delay in serving it.

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From Fine Cooking Magazine

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyere is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.

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From Fine Cooking Magazine

If you want to dress things up, try an intense, exotic variety of black pepper like Malabar. Serve with a green salad and french fries or roasted potatoes.

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