French Recipes & Food Ideas

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

It's a cozy, comforting fall staple

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.

It’s so stable, you can even refrigerate it and reheat it in the microwave.

The peppery cream sauce is simply irresistible.

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.

Our tip? Make a double batch.

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

Say hello to your new favorite way to cook potatoes.

Once you know the ratio of eggs to cream, you can make quiche like a pro.

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.

Everything you love about the classic breakfast sandwich, but way easier to serve to guests.

A perfect accompaniment to your afternoon cup of tea.

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

It's time to step up your potato game.

Layer of potatoes, bacon, and cream are topped off with melted wedges of cheese. Need we say more?

Give the gift of warm cookies *and* the gift of cookie dough.

The classic French comfort food combines cream, melted cheese, and sliced potatoes into one irresistible side dish.

When you slice into this pie, the shards of caramel combine with the creamy custard and the crisp crust, and it’s heavenly.

It's savory, sweet, and deceptively easy to make.

Perfect French onion soup, absolutely hands-off. This is why slow cookers exist, you guys.

This fast and fancy dessert is the ultimate crowd-pleaser.

It's one of the most important cooking techniques to master.

French clafoutis is mixed up in just one bowl, can be customized with an array of stone fruit, and bakes up with a soft, custardy texture.

Crème brûlée is just the start.

When you're craving salad for dinner but need it to fill you up, this is the one to make.

Here's how to transform a few basics into a comforting bowl of goodness.

Crispy on the outside and light-as-air on the inside.

Here's the easiest way to make a French dip at home.

They're irresistibly light and fluffy.

Tasty and cute — a winning combination!

If you’ve got leftover caramelized onions, or you are about to make a recipe that uses them, double up. And while you’re at it, grab that loaf of leftover bread because you are about to embark on a trip to France in one delicious vegetarian casserole based on the famous soupe à l’oignon gratinée.

If you don’t know what salmon rillettes are, you’re missing out. Creamy but light, flavorful without being overpowering, think of it as salmon’s answer to paté. It’s a spread that’s sure to impress, and it’s deceptively simple to make. This version comes from Talbott & Arding, an upscale larder in Hudson, New York.

It's a fun, flavorful twist on the classic.

One teaspoon is all it takes to make the soup taste infinitely better.

A two-ingredient crust meets some of the season's best veggies.

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. Here’s how to make it at home.

What's not to love about a buttery, flaky tart crowned with roasted asparagus, diced ham, and a cheesy egg custard?

Oh la la!

Crispy potatoes tossed in garlic, butter, and parsley. What could be better?

This warm, pull-apart tart is a guaranteed crowd-pleaser.

This is the chicken dinner I keep coming back to.

Fresh, nutrient-dense spring greens are beginning to pop up at the farmers market, ready to be incorporated into any and all spring meals. Once you’ve had your fair share of raw leafy salads, try adding the vibrant greens to a creamy, custardy quiche. Pick up the eggs and cheese at the market, too, and you’re on your way to a farm-fresh egg bake. As the baby spinach cooks inside the quiche (no need to pre-cook it!), it loses its bitter edge and becomes mild and slightly sweet.