2 hr
French Onion Soup
Slowly browned onions and a red-wine beef broth beneath toasted baguette and bubbling Gruyère. Patient caramelization builds the savoury base without added sugar.
Open recipeCurated French cooking
French recipes from bistro classics to home-baked desserts
Cook through onion soup, beef and chicken braises, gratins, quiche, croque monsieur, sole meunière, mussels, composed salads, crêpes, and classic pastries and desserts. Each recipe measures the butter, wine, stock, heat, resting time, and doneness cues that make French technique repeatable in a home kitchen.
21 recipes published
1 hr 15 min
Provençal Ratatouille
Eggplant, zucchini, peppers and tomatoes cooked in olive oil with garlic and herbs. Browning the vegetables before combining keeps their shapes distinct.
Open recipe
1 hr 30 min
Gratin Dauphinois
Thin potato slices warmed in garlic-scented milk and cream, then baked until tender beneath a deeply golden dairy crust. Resting helps the creamy layers settle.
Open recipe
3 hr 30 min
Boeuf Bourguignon
Beef chuck braised gently in red wine with bacon, carrots, mushrooms and pearl onions, served with boiled potatoes to catch the rich sauce.
Open recipe
2 hr
Coq au Vin
Bone-in chicken, bacon and pearl onions simmer in a red-wine sauce, finished with browned mushrooms and served over warm mashed potatoes.
Open recipe
2 hr 50 min
Blanquette de Veau
Tender veal, carrots, leek and mushrooms in a pale stock-based cream sauce, enriched carefully with egg yolks and lemon and served over rice.
Open recipe
1 hr 10 min
Poulet Basquaise
Chicken breast portions gently simmered with red and green peppers, tomatoes, white wine and a little Espelette pepper.
Open recipe
2 hr 45 min
Quiche Lorraine
A homemade butter crust filled with smoky bacon, eggs, cream and a little Gruyère. Blind baking keeps the base crisp beneath the tender custard.
Open recipe
40 min
Croque Monsieur
Crisp white bread encloses folded ham and Gruyère, finished with a thick béchamel and a bubbling cheese top.
Open recipe
35 min
Sole Meunière
Whole prepared sole, lightly dusted with flour and pan-fried, finished with browned butter, lemon and parsley alongside tender green beans.
Open recipe
35 min
Moules Marinières
Fresh mussels steamed in white wine with shallots, garlic, butter and parsley, served promptly with bread for the fragrant broth.
Open recipe
40 min
Salade Niçoise
Cooked canned tuna, anchovies, hard-boiled eggs and prepared artichoke hearts over crisp lettuce and fresh vegetables with a lemon-olive-oil dressing.
Open recipe
40 min
Salade Lyonnaise
Crisp mixed lettuce with bacon, croutons and softly poached pasteurized eggs, dressed with a warm shallot-mustard vinaigrette.
Open recipe
1 hr 10 min
French Crêpes
Thin, flexible wheat crêpes made from a rested milk-and-egg batter. This batch makes about 12 plain crêpes to stack, fold or fill at the table.
Open recipe
1 hr 5 min
Crème Brûlée
Vanilla custard baked gently until barely set, chilled, then finished with a thin brittle layer of caramelized sugar.
Open recipe
1 hr 15 min
Tarte Tatin
Apple halves cook in butter caramel beneath pastry, then the tart is inverted so the glossy fruit becomes the top.
Open recipe
6 hr 40 min
Madeleines
Small shell-shaped butter cakes with lemon and vanilla, rested cold before a hot bake for a tender crumb and characteristic hump.
Open recipe
1 hr
Cherry Clafoutis
Cherries baked in a thin vanilla custard batter until puffed at the edge and tender through the center.
Open recipe
35 min
French Chocolate Mousse
Dark chocolate folded with butter, pasteurized egg yolks and airy pasteurized egg whites for a rich but light mousse.
Open recipe
45 min
Gougères
Savory choux puffs enriched with Gruyère, baked until deeply golden, crisp outside and hollow enough inside to stay light.
Open recipe
35 min
Financiers
Small almond cakes made with browned butter and egg whites, baked in shallow rectangular moulds until crisp-edged and moist inside.
Open recipe