French Recipes & Food Ideas

Shirred eggs, or oeufs en cocotte as they are known in France, accompanied by toast soldiers (thinly-sliced sections of toast) are one of the most glamorous, velvety breakfast dishes around. Once you go shirred, you’ll never fry an egg again! Why make such a bold claim? Read on to find out. “Shirred” eggs are essentially baked eggs with the addition of cream, fresh herbs, and a little cheese.

A pot of melted cheese for dinner? Yes, please.

It’s a glorious summer day when your lunch involves a Nicoise salad and a glass of rosé. Although, truthfully, it would be glorious with just the salad alone. And the only thing that could possibly make it better is if I were actually eating it in France. Maybe next summer. Nicoise salad is sneaky. It’s the kind of meal that feels so classy and refined, but when you make it at home, it becomes an easy summer dinner to have any night of the week.

Whether we're talking about a dinner party or a quick weeknight meal, it doesn't get much better than a giant bowl of steamed mussels.

Don't be intimidated by the fancy French term.

Get to know a different kind of onion.

A perfect accompaniment to your afternoon cup of tea.

Happy tap, tap, tapping!

It's as luxurious rich and creamy as you'd expect.

Pour this French custard sauce on cakes, cobblers, and beyond.

No fussy recipes here!

Pro tip: It's amazing slathered on toast.

The sweetened whipped cream is good on everything from cakes to fresh fruit.

When I decided to host a casual yet elegant weekend brunch for my book club, I knew immediately that the main dish would be a quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese.

With the approach of the holiday party season, I am always on the lookout for make-ahead appetizers that are a little different from the usual spread of cheeses, meats and crudite. Chicken liver pâté doesn’t enjoy the popularity it had when Julia Child was queen, but this elegant yet economical hors d’oeuvre is due for a comeback.

The advent of spring sends me straight for this tea time snack. Radish toasts are easy to throw together for one person or assemble en masse for the most fancy of weekend gatherings. Radishes, nice butter, quality flake salt, snips of fresh parsley and a just-baked ficelle, life doesn’t get much better. Have you tried this wonderful pairing of delicate flavors and textures?

Pot au feu, which means “pot on the fire” in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot. In the old days before homes had modern heating systems, a pot au feu was kept on the fire during the cold winter months.

They're so much easier to make than you think.

Perfect over cheesecake, ice cream, and more.

Use these step-by-step instructions to make this beloved sauce.

Imagine yourself along the Seine with each bite.

This simple, super-savory French mushroom dish can do it all.

A classic French sauce that's worth knowing about.

You'll want to eat it straight from the skillet.

The classic toasted ham and cheese with bubbling béchamel on top is a classic for a reason.

The dish's signature peppery coating is magical when applied to savory portobellos.

The silky custard dessert is a classic for good reason.

A comforting yet elegant blend of cheese, eggs, and spinach.

This recipe yields light-as-air results while being as unfussy as possible.

This hearty, show-stopping meatless main is great for holidays and weeknights alike.

I've been making them for Thanksgiving since I was 14 years old.

No other waffles come close.

It uses mushrooms in two ways.

All the flavors of apple pie, without the fussy crust.

It couldn't be easier to make.

Yeah, they're as good as they sound.

The classic cocktail is fruity, bubbly, and a cinch to make.

There's no need to let the batter rest overnight.

They're everything you love about mashed potatoes, only better.

Best served cold!

It's a guaranteed crowd-pleaser.

Bonus: They're gluten-free and vegan.

(No, it's not beef bourguignon.)

It’ll give your chicken dinner an impressive upgrade.

It's my favorite way to quickly cook up a medley of vegetables.

Remy would be proud of this twist on the French classic.

It's a French steakhouse staple for a reason.

It's the dessert version of your favorite breakfast.

It is, after all, mostly butter.

You won't miss the mayo (and you'll love all the herbs).

You're going to want to make this every single week.

Baking it in a deep-dish pie shell means there's plenty of room for tender asparagus, feta cheese, scallions, and creamy custard.

It boasts a buttery crust, mounds of melty Gruyère cheese, and, of course, a big batch of caramelized onions.