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French

Explore 742 recipes, 11 articles, 11 galleries, 209 videos, and more

Individual Chocolate Mousse

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Steamed Leeks in Mustard and Caper Vinaigrette

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Fast French Onion Soup

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Provencal Seafood Pie

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 leek, white and pale-green parts only, washed well and finely chopped
  • 1 bulb fennel, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 3/4 cup all-purpose flour, plus more for work surface
  • 2 cups Fumet, or store-bought fish stock
  • 3 canned whole peeled plum tomatoes, crushed
  • 1 lobster tail, shelled and cut into 1-inch pieces, shell reserved for Fumet
  • 6 ounces large shrimp, peeled and deveined, shells reserved for Fumet
  • 6 ounces scallops, tough muscles removed, halved
  • 6 ounces striped bass fillet, skinned and cut into 1 1/2-inch pieces
  • 6 ounces halibut fillet, skinned and cut into 1 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 package (14 ounces) frozen puff pastry, such as Dufour, thawed
  • 1 tablespoon heavy cream
  • 1 large egg yolk
  • Aioli, for serving
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Chocolate Madeleines

Ingredients
  • 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons packed dark-brown sugar
  • 1 cup cake flour (not self-rising)
  • 1/4 cup cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
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Duck Bourguignonne with Chestnut Spaetzle

Ingredients
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup chopped onions
  • 2 cups port wine
  • 2 (750 mL) bottles red wine
  • 2 heads garlic, halved crosswise, excess papery skin removed
  • 8 Moulard duck legs, trimmed of excess fat
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 8 cups Terrance Brennan's Brown Chicken Stock
  • 3 dried bay leaves
  • Peel of half an orange, pith removed
  • 8 sprigs fresh thyme
  • Coarse salt and freshly ground black pepper
  • Chestnut Spaetzle
  • 2 tablespoons chopped flat-leaf parsley
  • Grand Mere
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Patricia's Pistou Soup

Ingredients
  • Small handful bay leaves
  • Small handful thyme sprigs
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, peeled and halved lengthwise and 10 cloves, peeled and quartered lengthwise
  • Sea salt, to taste
  • 1 pound fresh small white (navy) beans in the pod, shelled, or 8 ounces dried small white beans, soaked in boiling water for 1 hour
  • 1 pound fresh cranberry beans in the pod, shelled, or 8 ounces dried cranberry beans, soaked in boiling water for 1 hour
  • 3 medium leeks, white and tender green parts only, scrubbed, quartered, and finely sliced
  • 8 medium carrots, scrubbed, quartered lengthwise, and sliced
  • 2 medium onions, halved and cut into thin rings
  • 1 pound potatoes, peeled and cubed
  • 12 ounces zucchini, quartered lengthwise and thinly sliced
  • 12 ounces tomatoes, cored, peeled, seeded, and chopped
  • 2 tablespoons tomato paste
  • 1 pound green beans, trimmed at both ends and quartered
  • 3 quarts cold water
  • 1 cup very fine pasta, such as angel hair or orzo
  • Patricia's Pistou
  • 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese
  • 1 cup (4 ounces) freshly grated imported Gruyere cheese
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Potato Galette

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Roasted Carrots with Honey

Time:35 mins
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Brioche French Toast with Asparagus and Orange Beurre Blanc

Ingredients
  • 1 pound asparagus, cut diagonally into 1-inch pieces
  • 1 1/2 cups dry white wine
  • 4 large eggs
  • 1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)
  • 1 cup heavy cream
  • 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 small shallots, thinly sliced
  • 1 teaspoon finely grated orange zest
  • 1/2 cup heavy cream
  • 1/2 teaspoon coarse salt
  • 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon finely grated orange zest
  • 4 one-inch-thick brioche slices
  • Coarse salt and freshly ground pepper
  • 1 1/2 ounces (3 tablespoons) unsalted butter
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