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French

Explore 742 recipes, 11 articles, 11 galleries, 210 videos, and more

Chocolate Mousse

Time:1 hour
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Leeks Mimosa with Toasted Hazelnuts

Ingredients
  • 6 large leeks (3 pounds), white and pale-green parts only, halved lengthwise and rinsed well
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely grated orange zest, plus more for garnish
  • 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 ounce (1/4 cup) skinless hazelnuts, toasted and chopped
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Strawberry Tarts With Cream

Ingredients
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons confectioners' sugar, plus more for dusting (optional)
  • 2 large egg yolks, plus 1 large egg, lightly beaten, for egg wash
  • 2 cups all-purpose flour, plus more for surface
  • 1/4 teaspoon salt
  • 3 pints (6 cups) strawberries, hulled
  • 3 cups strawberry preserves (two 12-ounce jars)
  • 1 cup heavy cream
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Honey Madeleines

Other Ideas:
Dessert, Honey, Molded cookies
Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter, plus melted butter for molds
  • 1 tablespoon honey
  • 1/2 teaspoon pure almond or vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1 tablespoon packed light-brown sugar
  • Confectioners' sugar, for dusting
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Garlic Aioli

Other Ideas:
Aioli, Egg yolks, Garlic
Ingredients
  • 1 small head garlic
  • 2 cups plus 2 teaspoons extra-virgin olive oil
  • 4 large egg yolks, room temperature
  • 3/4 teaspoon coarse salt
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons heavy cream
Recipes Like This
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Pierre's Salmon with Sorrel

Other Ideas:
Main course, Salmon, Sorrel
Ingredients
  • 2 pounds salmon
  • 1 tablespoon peanut oil, for pounding
  • 2 cups Pierre's Fish Stock
  • 2 medium shallots, finely chopped
  • 1/3 cup dry white wine, preferably Sancerre
  • 3 tablespoons dry vermouth
  • 1 1/4 cups creme fraiche
  • 4 ounces sorrel leaves (about 1 quart tightly packed), washed, stemmed, and large leaves torn into two or three pieces
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
  • Freshly squeezed lemon juice
  • Coarse salt and freshly ground white pepper
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Red Snapper en Papillote

Other Ideas:
Fennel, Main course, Red snapper
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Pissaladiere Dough

Ingredients
  • 3/4 cup warm water (110 degrees)
  • 1/2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1 tablespoon olive oil, plus more for bowl
  • 1 teaspoon salt
  • 9 ounces (about 1 3/4 cups) bread flour, plus more for dusting
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Red Wine-Shallot Sauce

Other Ideas:
Pan sauce, Red wine, Shallots
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Aioli Recipe

Other Ideas:
Aioli, Egg yolks, Juice, Lemons
Ingredients
  • 2/3 cup olive oil
  • 1/3 cup extra-virgin olive oil
  • 1 sprig fresh rosemary
  • 3 cloves garlic
  • Coarse salt
  • 2 large egg yolks
  • 1 teaspoon freshly squeezed lemon juice
Recipes Like This
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