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French

Explore 741 recipes, 11 articles, 11 galleries, 205 videos, and more

Hollandaise Sauce

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Hollandaise Sauce

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Choucroute Garni

Ingredients
  • 5 or 6 pounds drained sauerkraut
  • 25 whole black peppercorns
  • 1 1/2 teaspoons coriander seeds
  • 5 whole cloves
  • 15 juniper berries
  • 6 fresh sprigs flat-leaf parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup goose fat
  • 4 medium onions, sliced 1/8-inch thick
  • 1 1/2 cups Riesling or other dry white wine
  • 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 slab (1 1/2 pounds) dry-salted bacon, rinsed and dried
  • 1 slab (1 1/2 pounds) smoked bacon
  • 2 dry-salted pig's knuckles, (about 1 1/2 pounds)
  • 1 pound smoked pork butt
  • 3 carrots, peeled
  • 1/4 cup finely minced garlic
  • 2 teaspoons salt
  • 8 small red potatoes, peeled
  • 4 white veal sausages (weisswurst or bockwurst; about 4 ounces each)
  • 4 smoked country sausages (bauerwurst; about 4 ounces each)
  • 4 knackwurst sausages (about 4 ounces each)
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Classic Julia Child Boeuf Bourguignon

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Ricotta, Lemon, and Arugula Quiche

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Chestnut Cake with Chocolate-Armagnac Glaze

Ingredients
  • Vegetable-oil cooking spray
  • 2 cups cake flour (not self-rising), plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 vanilla bean, halved lengthwise
  • 1 1/2 cups granulated sugar
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 4 large eggs, separated, plus 1 large egg white
  • 1 cup Chestnut Puree
  • 1/4 cup whole milk
  • Armagnac Simple Syrup
  • Chestnut Pastry Cream
  • Whipped Bittersweet Ganache Frosting
  • Chocolate-Armagnac Glaze
  • Roasted peeled chestnuts (optional), for garnish
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Vegetable Tian

Ingredients
  • 1 head garlic, separated into cloves with all but 1 clove unpeeled
  • 1/3 cup olive oil
  • 1 yellow squash, about 6 ounces, thinly sliced crosswise
  • 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
  • 1 zucchini, about 6 ounces, thinly sliced crosswise
  • 4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
  • 1 medium red onion, thinly sliced crosswise
  • Coarse salt and freshly ground pepper
  • Sprigs of thyme, rosemary, oregano, or marjoram
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Ratatouille

Time:1 hour
Ingredients
  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
  • 1 can (28 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh basil
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Ratatouille

Time:1 hour 15 mins
Ingredients
  • 1 can (28 ounces) whole peeled tomatoes
  • 6 tablespoons extra-virgin olive oil
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar
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Parisian Cuisine - Ratatouille

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