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French

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

Lemon Chicken Cutlets

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Chocolate and Nut Yule Log

Time:4 hours
Ingredients
  • Nonstick cooking spray, for pan
  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1/4 teaspoon pure almond extract
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting
  • Chocolate-Hazelnut Filling and Whipped-Cream Frosting
  • 1/2 cup sliced almonds, toasted
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Patricia's Fougasse

Other Ideas:
Bread course, Yeast breads
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French Dough

Other Ideas:
Bread course
Ingredients
  • 5 1/4 ounces King Arthur unbleached all-purpose flour (1 cup plus 2 tablespoons)
  • Pinch of active dry yeast
  • 5 1/2 ounces cool water (75 degrees to 78 degrees; 2/3 cup)
  • 11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon)
  • 1 3/4 teaspoons active dry yeast
  • 6 ounces cool water (75 to 78 degrees; 3/4 cup)
  • 1 3/4 teaspoons fine sea salt
  • Vegetable-oil cooking spray
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Soupe au Pistou

Ingredients
  • FOR THE SOUP
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, quartered lengthwise
  • 4 cipollini onions, quartered
  • 5 ounces red Swiss chard, stems reserved and cut into 1/2-inch lengths, leaves torn into pieces (1/2 bunch)
  • 1 small butternut squash, (12 ounces), peeled, seeded, and cut into 1/2-inch dice
  • 1 carrot, peeled and cut diagonal into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 cup fresh or frozen lima beans, (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • FOR THE PISTOU
  • 2 cups fresh sorrel or basil, leaves, tough stems removed
  • 1/2 cup walnuts
  • 3 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Dash freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
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Wild Mushroom Pate

Ingredients
  • 1 cup walnuts, finely chopped, plus more for garnish
  • 6 tablespoons unsalted butter
  • 2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, finely chopped
  • 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry
  • Juice of 1 lemon
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • Dash of tabasco sauce
  • 1 (8 ounce) package cream cheese, room temperature
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Eggs in Red-Wine Sauce

Time:40 mins
Ingredients
  • 3 strips bacon, cut crosswise into 1/2-inch-thick pieces
  • 4 ounces chanterelle mushrooms, sliced if large
  • 8 small cipollini onions, peeled
  • 2 teaspoons fresh thyme
  • 2 cups dry red wine
  • 4 large eggs
  • 3/4 cup demi-glace or rich veal stock
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground pepper
  • 4 large slices (3/4 inch thick) Tartine Country Bread
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Wild Mushroom Pate

Ingredients
  • 1/2 cup walnuts
  • 6 tablespoons unsalted butter
  • 1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 1/2 teaspoons coarse salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry, or Madeira
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1 Tabasco sauce
  • 1 (8 ounces) cream cheese, room temperature
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Hearty Onion Soup Gratin

Time:1 hour 5 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 2 teaspoons fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 cups beef stock
  • 4 small carrots, halved lengthwise
  • 3 baby turnips, peeled and cut into wedges or chunks
  • 4 small dried bay leaves
  • 4 large slices (3/4 inch thick) day-old Tartine Country Bread
  • 8 slices Gruyere, Cantal, or Raclette cheese
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French Rolls

Other Ideas:
Side dishes
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