Tag: french
45 recipes
Bass en Papillote
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Beef Bourguignon
Beef Bourguignon — a French main dish Ready in 180 minutes. A rewarding weekend project. One-pot simplicity.
Brioche
Brioche — a French bread Ready in 240 minutes. A rewarding weekend project.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Chocolate and Cheese Soufflés
Where precision meets creativity — doughs, custards, bread, and the science of flour, sugar, eggs, and heat.
Classic Beef Stew (Ragoût de Boeuf)
The definitive braised beef stew — seared chuck, red wine, root vegetables, and herbs. A 3-hour exercise in the complete braising method.
Classic Quiche Lorraine
The original quiche — smoky bacon, Gruyère, and a silky egg custard in a buttery pâte brisée shell. Teaches the custard ratio every cook should memorize.
Cod en Papillote with Mediterranean Vegetables
Cod en Papillote with Mediterranean Vegetables — a French main dish Ready in 30 minutes. Quick and easy.
Coq au Vin
Coq au Vin — a French main dish Ready in 150 minutes. A rewarding weekend project.
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Creamed Spinach
Wilted spinach in a rich béchamel with garlic and nutmeg — the classic steakhouse side dish.
Crème Brûlée, Panna Cotta, and Crème Caramel
Where precision meets creativity — doughs, custards, bread, and the science of flour, sugar, eggs, and heat.
Duck Confit
Salt-cured duck legs slow-cooked in their own fat until fall-apart tender — a French bistro classic.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
French Omelet with Fine Herbs
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
French Onion Soup (Soupe à l'Oignon Gratinée)
Deeply caramelized onions in beef-chicken broth, topped with crusty bread and melted Gruyère. Worth the 45-minute wait.
French-Style Soft Scrambled Eggs
Low and slow scrambled eggs with crème fraîche — small, custard-like curds that melt on the tongue. Gordon Ramsay's signature method.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Fresh Mozzarella and Caprese
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Glazed Carrots
Carrots simmered in butter, honey, and thyme until tender and glossy — the simplest elegant side dish.
Gratin Dauphinois (French Potato Gratin)
Thinly sliced potatoes baked in cream with garlic and nutmeg until golden and bubbling — French comfort.
Green Beans Almondine
Green beans almondine with blanched beans, nutty brown butter, toasted almonds, and a bright squeeze of lemon.
Green Beans Almondine
Green beans almondine — blanched beans tossed with toasted almonds, brown butter, and lemon.
Jambalaya
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Lamb Shanks Braised in Red Wine
Lamb Shanks Braised in Red Wine — a French main dish Ready in 180 minutes. A rewarding weekend project. Great for meal prep.
Pan-Roasted Halibut with Brown Butter and Capers
Pan-Roasted Halibut with Brown Butter and Capers — a French main dish Ready in 30 minutes. Quick and easy.
Pan-Roasted Rack of Lamb with Red Wine Pan Sauce
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Perfect French Omelet
No color, perfectly rolled, creamy interior. The benchmark of egg technique — Jacques Pépin's method.
Poached Eggs with Hollandaise on Brioche Toast
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Pork Tenderloin with Mustard Cream Sauce
Pork Tenderloin with Mustard Cream Sauce — a French main dish Ready in 40 minutes.
Ratatouille (Confit Byaldi)
Thinly sliced vegetables fanned over piperade and slow-roasted — the elegant Provençal version from the film.
Roast Chicken Madeira
Spatchcocked chicken with crispy skin and a Madeira-mushroom pan sauce. Dry-brined 24 hours for deeply seasoned meat.
Salade Lyonnaise
Frisée salad with lardons, poached egg, and warm mustard vinaigrette — Lyon's iconic bistro salad.
Salade Niçoise
Salade Niçoise with seared tuna, soft-boiled eggs, potatoes, green beans, and Dijon vinaigrette.
Salmon en Croûte
Salmon en Croûte — a French main dish Ready in 75 minutes. A rewarding weekend project.
Sautéed Filet Mignon with Béarnaise
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Scalloped Potatoes
Scalloped potatoes with thinly sliced Yukon Golds baked in garlic cream with Gruyère crust.
Seared Scallops with Pea Purée and Pancetta
Seared Scallops with Pea Purée and Pancetta — a French main dish Ready in 30 minutes. A rewarding weekend project. Quick and easy.
Seared Tuna Niçoise Salad
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Seasonal Vegetable Salad with Classic Vinaigrette
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Silky Chicken Liver Pâté
Butter-rich chicken liver pâté with cognac and thyme — blended until impossibly smooth. Ready in 30 minutes, improves over 2 days.
Smoked Salmon Rillettes
A luxurious spread of flaked hot-smoked salmon folded with crème fraîche, lemon, and dill. Elegant appetizer ready in 20 minutes.
Steak au Poivre
Steak au Poivre — a French main dish Ready in 25 minutes. Quick and easy.
Steak Frites
Steak frites with pan-seared NY strip, butter-basted, and double-fried crispy French fries.