French Cuisine Recipes

From EatingWell

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

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From Better Homes and Gardens

Choose the cheese based on a a few suggestions. Hard cheeses make for a slightly firmer, lower-volume souffle that holds up well before serving.

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From Better Homes and Gardens

In France this breakfast is pain perdu, which, loosely translated, means lost bread or French toast. This recipe is a good way to serve day-old breads.

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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 The Food Channel

A warm, comforting southern European-inspired vegetable entree full of fresh and healthy winter vegetables.

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From Better Homes and Gardens

After Australian opera singer Dame Nellie Melba performed in Paris in the late 1800s, French chef Auguste Escoffier named a peach and raspberry dessert in her honor. The fruit combination has been a star ever since.

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From Vegetarian Times

Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.

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From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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julieb_belle says:

From Taste of the South

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rachelmarie_k071 says:

From Campbell's

You won't miss the meat at all in this fabulous veggie and pasta dish that slow-cooks for hours so that the flavors really develop. You'll see how the zucchini, eggplant and peppers combine to make a mouthwatering pasta topper.

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From Better Homes and Gardens

Layers of cake and mocha ganache make up this opulent French nut torte, which is pronounced mahr-zhoh-LAYN.

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From Better Homes and Gardens

These super simple appetizers start with frozen prepared mini quiches. All you have to do is bake and garnish them.

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From Campbell's

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.

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From Campbell's

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From EatingWell

Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums. It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.

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From EatingWell

A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

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elissasangi says:

From Better Homes and Gardens

Caviar adds a touch of elegance to classic deviled eggs.

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From Better Homes and Gardens

Elevate brunch to new heights with these mini souffles. Or serve as a side dish with fish or chicken.

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From EatingWell

This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.

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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 Better Homes and Gardens

When this fat-free loaf is pulled from the oven, bread lovers will appreciate the effort.

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From EatingWell

When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a beautiful spiral of juicy meat.

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From Better Homes and Gardens

Puff pastry's flaky crust is similar to handmade pastries traditional to French tarts or galettes.

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