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French bread

Explore 142 recipes, 1 gallery, 19 videos, and more

Le Bernardin Fish Soup

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large heads garlic, cloves smashed and peeled, plus 1/2 clove garlic, peeled
  • 1 medium onion, peeled, halved lengthwise, and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 medium fennel bulb, thinly sliced crosswise
  • 1 small bay leaf
  • 2 segments from 1 star anise
  • 1 teaspoon fennel seeds
  • 2 teaspoons saffron threads
  • 1 piece orange peel, 1 1/2-inch square
  • 5 sprigs fresh flat-leaf parsley
  • 1 cup best-quality tomato paste
  • 2 large tomatoes, cut into large dice
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 cup dry white wine
  • 5 cups Fumet for Le Bernardin Fish Soup Fumet for Le Bernardin Fish Soup
  • 9 pounds small, white, non-oily fish (such as red snapper or bass), cleaned, deboned, and heads removed, each fish cut across into 4 or 5 pieces (leaving about 6 pounds fish)
  • Pinch of cayenne pepper
  • Freshly ground white pepper
  • 18 half-inch-thick slices French baguette
  • 1 1/2 cups Gruyere cheese, finely grated
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Prosciutto-Basil Crostini

Time:20 mins
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Goat-Cheese Crostini with Fig Compote

Time:40 mins
Ingredients
  • 1 small baguette (8 ounces), cut on the diagonal into 24 slices
  • 3 tablespoons olive oil
  • 1/2 cup chopped dried Mission figs
  • 1/4 cup light-brown sugar
  • 1 cup dry red wine
  • 1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
  • Coarse salt
  • 5 ounces goat cheese (1 small log)
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Fried Bread with Roasted Garlic

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Grilled Chocolate and Apricot Sandwiches

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Baguette with Parmesan and Roasted Garlic

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Quail Eggs with Caviar

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Anchovy Crostini with Onion-and-Raisin Relish

Ingredients
  • 2 medium onions, thinly sliced
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup dry white wine
  • 1/4 cup white balsamic vinegar, or white-wine vinegar
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts, toasted until golden
  • Coarse salt and freshly ground pepper
  • 1 head radicchio, preferably radicchio di Treviso, thinly sliced crosswise
  • 18 thin slices baguette
  • 36 oil-packed white-anchovy fillets (about 4 ounces; tienda.com)
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Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

Other Ideas:
Anchovies, Appetizers, Eggs, Radishes
Ingredients
  • 1 stick unsalted butter, room temperature
  • 6 olive oil-packed anchovy fillets, finely chopped
  • 2 garlic cloves, minced
  • 3 large hard-cooked eggs, cooled and halved
  • 2 to 3 bunches radishes, such as French Breakfast and Easter Egg, washed well
  • 1 medium baguette, sliced into 1/2-inch-thick rounds and toasted
  • Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling
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Spicy Cheese Bread

Time:20 mins
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