French Recipes & Food Ideas

Border regions have some of the best cuisine, don’t you think? Nestled up against the German border (and at some points in history, even within the German border), the food in this part of France is the truly best of both worlds. These recipes say it all.• Alsatian Cheese Tart from Epicurious – Also known as flammekueche, this cheese and onion flatbread makes a superb appetizer.• Quiche Lorraine from Simply Recipes – Ah, the quintessential quiche.

I have to confess that until recently I did not understand all the fuss over soufflés. They seemed finicky, a lot of work, and not terribly appealing. Why not just have a nice frittata — it’s so easy. Well, that opinion changed last week when I had a tender, melting cloud of creamy cheese and egg — the perfect marriage of dairy. Here’s one more takeaway from my class and tour with Paule Caillat in Paris: Paule’s 3-fromage soufflé recipe.

The recipe to make when you have many mouths to feed.

When you think of casseroles, do the words elegant and beautiful come to your mind? Probably not. Casseroles have many admirable qualities, but they are of the plainer, stodgier sort. Unless, that is, they are French. The French have an elegant answer to the homey casserole, and it’s the Provençal tian. This musical word signifies a gratin, French-style.

Sometimes in the rush of life, there is nothing better than an old standby to help nourish your soul. The very classic salad Niçoise does exactly that for me. In the midst of trying out new recipes on a daily basis, this meal is like an old familiar friend — one I can always count on. May it continue to live on in the kitchen! As a recipe developer, I maintain a fairly abnormal eating schedule. Rarely do I enjoy the “standard” three square meals plus a snack.

Before last week, I may have thought convincing a non-Cognac drinker to choose a Cognac-based cocktail for happy hour to be a difficult task. Au contraire, mon frère! A recent visit to Courvoisier poured up a perfect fall drink that leaves even skeptics thirsty for more. This week’s happy hour has a rich French flair you can enjoy right at home. Being a cocktail writer has some advantages including my recent trek to France’s fabulous Cognac region.

Most days are spent running around between work and errands, throwing dinner together at the last minute, and whipping up a quick one-bowl batter or treat if time allows. But some days are specifically reserved for baking projects, kitchen experiments, and fancy pastries. French macarons definitely fall into the latter category. With Mother’s Day just around the corner, these Raspberry-Coconut French Macarons are the perfect treat.

When I visited French artist Sandrine Follère in her Toulouse home last week, she made me a wonderful lunch that was capped by an inventive yet simple dessert: Summer tiramisu à la Sandrine! This is a no-cook pudding with only fruit jam to sweeten it and lime to brighten. It was airy and creamy, tangy and sweet. I practically licked my cup. Fortunately, Sandrine is happy to share this summer tiramisu with all of you too.

This Herbes de Provence Salt uses a combination of fresh and dried herbs that are typically found in southern France. Like many of the seasoning blends of the same name, I’ve also added lavender to the mix. Try it on fish, poultry, grilled meats, and in stews. A good pinch added to a homemade vinaigrette would make for an excellent dressing on salads and vegetables, too! Although this blend uses fresh herbs, it will keep quite well in the cupboard for several weeks — at least!

I believe that everyone — each and every one of you — should try making a chocolate soufflé at least once in their lives. Not only are they one of the most heavenly things you can eat with a spoon, but they are a total confidence booster. I’m not going to say they’re easy, exactly, but they’re also surprisingly not all that hard.

Eclairs are how you win at brunch. Seriously — who makes their own eclairs? And yet, you can make a batch of eclairs in about the same time it takes to whip up a batch of cinnamon rolls. Here’s what to do. How To Make Pâte à Choux How To Make Pastry Cream How to Make Chocolate Ganache A classic eclair is made from three things: a crispy golden shell of pâte à choux, a rich pudding-like filling of vanilla pastry cream, and a chocolate ganache glaze on top.

Madeleines are my favorite cookie. I love their delicate flavor and distinctive shape and texture — they taste more like a mini sponge cake than a cookie. When I was a kid, my mom would take me to a coffeeshop a few blocks from our house. She’d get her latte and I’d get hot chocolate and a madeleine pulled from the old-fashioned lidded candy jar that sat on the counter.

What is it about eating outside on a blanket or park bench that just feels so Parisian? Of course, it’s even better if you are simply-but-impeccably dressed, lounging by a river or stream of some kind (think the banks of the Seine), and serving a delicious meal out of a French market tote or picnic basket. While we can’t exactly transport you to Paris or give you a makeover, we can help ensure your picnic basket is perfectly packed. These 23 recipes will get you well on your way.

This sandwich, a classic of southern France, is perfect picnic fare. It’s a Niçoise salad in a sandwich that wants — nay, needs — to be made in advance, so the bread soaks up the delicious flavors. Since this recipe is practically a salad in a sandwich, try to track down the freshest, most vibrant produce you can. It’s worth the hunt through the farmers market to find onions that make you swoon, leafy parsley, and green beans fresh from the garden.

With a few key tricks, you can successfully make this restaurant staple at home on a weeknight.

Sure, it may sound fancy, but rillettes is far from it. The spread, made from smoked salmon and plenty of butter, is a rich treat enjoyed on bread or crackers, and it’s surprisingly simple to make. Plus, it keeps well for up to two weeks in the fridge, which means it’s a good item to have on hand all holiday season long for an easy appetizer when friends and family drop in. Making salmon rillettes barely requires any cooking.

Looking for the most luxurious chocolate pudding you’ve ever had? This is for you, the most serious of chocolate-lovers. Dive in and you’ll be rewarded with creamy, dark chocolatey richness in every bite. There’s not much more to say about this dessert beyond that it’s knock-your-socks-off material.

Homemade palmiers will make you feel like you really got away with a dessert that looks far fancier than it is to make. That is the power of puff pastry, friends. We’re taking the classic cookie and doubling down on the chocolate, which has us feeling like these are actually the ultimate fast and fancy dessert. Next time afternoon tea needs something special or you’re in charge of dessert and want to bring cookies, remember this recipe. It’s a good trick to have up your sleeve.

When people think of leeks, they think of the supporting role leeks take in recipes — blended in soups and stews, infused into sauces, or paired with potatoes in what might be an otherwise bland dish. But leeks can be the star of the show. This dish of braised leeks and lentils allows leeks to shine by embracing their flavor and leaving them whole. By braising them, you get the true taste of a leek, which is far more mellow than one might expect.

The ultimate French sandwich gets the ultimate cheesy makeover.

I’ve got a thing for nuggets of crispy chicken. Not necessarily chicken nuggets — although good ones can fall in this category — but chicken that’s been cut into chunks, is cooked until crispy, and takes well to eating in one or two bites. What can I say? I’m just looking for joy in the form of a salty, meaty, crunchy revelation.

The secret to being the hostess with the mostest? Gougères in your freezer.

Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. Hailing from the region of Brittany, which is located on the far edge of northwestern France, these shortbread cookies may appear ordinary, but don’t be fooled by their plain-Jane appearance. These Breton biscuits are special because they rely on cultured butter to flavor them … and that’s it. No vanilla, no citrus zest — just high-quality, salted butter.

Fried jelly doughnuts, called sufganiyot, are a common Hanukkah treat in Israel, and are increasingly popular in the United States. But while homemade doughnuts filled with strawberry or raspberry jam are delicious as a once-in-a-while treat, they make the house smell like fried food and leave a pesky amount of cooking oil behind to dispose of. These gougères, which come sandwiched with fig preserves, offer a savory, sophisticated twist on sufganiyot.

Vanilla often plays a supporting role in baked goods — a teaspoon or so gets tossed into a batter or dough without much thought. Here, it gets the attention it deserves and takes center stage, just in time for the holidays. While these cookies may look plain, they are anything but; their complexity is understated.

There’s something so deeply satisfying about roasting a chicken. It’s a simple act that results in an impressive, dinner party-worthy meal that also feels so homey and comforting. This roast chicken from Dorie Greenspan’s new cookbook, Everyday Dorie, is easy and classic, but she elevates it with a few special tricks to ensure it’s extra special.

Do yourself a favor and file this recipe under side dishes that are better than the main course. It will hold true no matter what you’re serving. I can say this with confidence not only because I’ve made this recipe many times, but also because the French are experts at turning something as simple as potatoes and onions into a dish that feels incredibly luxe and fancy and far, far greater than the sum of its parts.

This fast and fancy dessert is the recipe you didn’t know your life was missing. Chocolate mousse, unlike cookies or brownies, is all too often considered a fussy restaurant-only recipe, but Chrissy Teigen proves it’s just the opposite. The mousse is easy enough to make any day of the week, and the crispy-rice-cereal-meets-lux-hazelnut-crackle makes this recipe extra special.

Swap out any ol’ bread for a baguette when making a sandwich and suddenly it’s transformed. How so, you ask? Well, a baguette makes it a touch French, which means it’s a touch fancy (read: you can grab a bottle of rosé and head out for an impromptu picnic lunch). This sandwich involves crisp, juicy green apple slices, buttery brie cheese, and a swipe of tangy Dijon.

You'll be making this all summer long.

Pommes Aligot is more than just a cheesy twist on mashed potatoes. This incredibly magical blend of potatoes and cheese was born in the French region of Midi-Pyrénées, and it is a celebration of regional cheese, served on special occasions alongside sausage or roasted meat.

In honor of Bastille Day, today’s Delicious Link is a nod to French cuisine. While you could certainly make a simple ham-and-cheese baguette, this slightly more decadent version of the classic sandwich — served warm on a buttery croissant — kicks things up a notch. Stop by your local bakery, pick up a couple of croissants, and make this sandwich for dinner tonight. The key to these delicious sandwiches is the glaze that gets brushed on top of the croissants before baking.

Alice Waters has said that creating a menu “means creating your own reality.” For many years at her famous restaurant, Chez Panisse, she offered up a very special menu for Bastille day, and for the last two decades, she has served a meal that celebrates Northern California garlic. In that same spirit, I’ve created an imagined menu in tribute to her for Bastille Day.

With Dijon mustard, thinly sliced ham, and creamy Gruyère, it seems the classic croque-monsieur was made for the casserole dish. If it’s a brunch stunner you’re after, or a dinner option with breakfast undertones, then this all-in-one baked take on the croque-monsieur should shoot to the top of your must-make list. This dish can be assembled the day of, but it’s actually best if everything up until the actual cooking is done the night before.

When I asked chef Jacques Pépin about his favorite childhood dishes, he fondly brought up this soup. He mentioned that it was simple, versatile, comforting, and satisfying — all qualities I agree that this delicious soup has. Jacques says, “Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock.

In my chat with beloved chef Jacques Pépin about home cooking, he mentioned this braise full of juicy dark-meat chicken and vegetables that his mother used to make. I loved the name, which really reflects the essence of this dish that pairs chicken with a full range of vegetables from the garden. Jacques says, “Jardinière means ‘gardener’ in French, and the vegetables change according to what is in season or in my garden.

The classic French croque madame — a ham-and-cheese sandwich, covered with a creamy béchamel and topped with a fried egg — is one of the most perfect meals out there. But when you want to stray a little from tradition, make this version, which adds a healthy dose of spinach to the béchamel and swaps smoked salmon for the requisite ham.