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French

By Food & Wine Updated May 09, 2017
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Alsatian Rhubarb Tart
Fantastic French recipes, from the classic pot-au-feu to buttery pistachio financiers.
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Porcini Mushroom Tartlets

Porcini Mushroom Tartlets
Credit: © David Loftus
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Most of this recipe by Jean-Georges Vongerichten can be prepared up to one day ahead of time.

  • More Porcini Mushroom Recipes

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Double-Baked Cheese Soufflé with Parmesan Cream

Double-Baked Cheese Soufflé with Parmesan Cream
Credit: Johnny Valiant
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This dish pairs especially well with a fresh sparkling wine. We prefer a green apple-inflected version.

  • Cooking With Cheese

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Choucroute Garnie

Choucroute Garnie
Credit: © Quentin Bacon
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Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.

  • More French Main Courses

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Pork Rillettes

Pork Rillettes
Credit: © Antonis Achilleos
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Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in some of that fat. Writer Oliver Strand makes pork rillettes in a slow cooker; the recipe works equally well prepared on the stovetop over low heat. The quick pickle of dried apricots is an ingenious sweet-tart accompaniment to the rich meat.

  • More Amazing Pork Recipes

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Provençal Fish Soup

Provençal Fish Soup
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Chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod.

  • More Tasty Seafood Recipes

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Roasted Chicken with Herb Jus

Roast Chicken with Herb Jus
Credit: Earl Carter
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For dinner parties, Tio makes a supremely juicy roasted chicken adapted from a recipe by chef Mohammad Islam. Tio often carves this luscious bird at the table with a Japanese Nenox Corian "Sujihiki" chef's knife; he loves its weight and the shape of its Corian handle.

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Poached Eggs with Parmesan and Smoked Salmon Toasts

Poached Eggs with Parmesan and Smoked Salmon Toasts
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Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

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Truffle-Infused French Onion Soup

Truffle-Infused French Onion Soup
Credit: © Frances Janisch
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This version of the classic French onion soup calls for truffle-infused pecorino cheese (sold in any good cheese shop), which is melted to form a marvelously gooey topping for the oniony broth.

  • More Delicious Onion Recipes

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Gnocchi Parisienne

Gnocchi Parisienne
Credit: James Baigrie
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These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

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Lyon-Style Chicken with Vinegar Sauce

Lyon-Style Chicken with Vinegar Sauce
Credit: © Con Poulos
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When chef April Bloomfield tried a classic version of vinegar chicken in Lyon, she wished it was tangier. So, back home, she adds a hefty amount of Banyuls wine vinegar to the sauce. "I love the way the vinegar froths up when you add it to the pan," says Bloomfield, who finishes the chicken in the sauce to infuse it with extra flavor.

  • More Great Chicken Recipes

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Blanquette de Veau

Blanquette de Veau
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Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle. To simplify the recipe, omit the sweetbreads and truffle and opt for store-bought vegetable broth—or even salted water—over veal stock.

  • More Great Veal Recipes

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Provençal Grilled Lamb

Provençal Grilled Lamb
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Mathilde Dalle and chef Patrick Thibaud use the quintessentially Provençal combination of rosemary, thyme and garlic to flavor this lamb.

  • More Terrific Lamb Recipes

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Classic Pot-au-Feu

Classic Pot-au-Feu. Photo © P-A Jorgensen
Credit: © P-A Jorgensen
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For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks leeks and carrots with more marrow bones until everything is deeply flavorful and tender. When serving, you can mix the horseradish with the sour cream to make a tasty garnish.

  • More Great Beef Recipes

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Cassoulet with Duck Confit

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Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious store-bought duck confit, smoky French garlic sausage and slab bacon. Letting the beans rest overnight develops their flavors.

  • More Fantastic Duck Recipes

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Pistachio Financiers

Pistachio Financiers
Credit: © Earl Carter
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These absurdly easy-to-make buttery French cakes can be stored overnight in an airtight container at room temperature.

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Soupe au Pistou

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Soupe au pistou is like a Provençal version of minestrone; it's a hearty vegetable soup made with dried beans, summer vegetables like zucchini and tomatoes, potatoes, herbs and a small shape of pasta. The pistou gets stirred in at the end. Unlike many other soups, this one is delicious served hot or at room temperature.

  • More Fantastic Vegetable Soups

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Bouillabaisse

Bouillabaisse
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When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at his restaurant, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother."

  • Delicious Seafood Recipes

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Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce
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For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.

  • More Beef Stews

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Summer Blackberry Custards

Summer Blackberry Custards
Credit: © Martin Morrell
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Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries or pitted cherries, too.

  • More Fruit Desserts

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Chilled Zucchini Soup with Purslane

Chilled Zucchini Soup with Purslane
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Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.

  • More Cold Soup Recipes

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Corn Vichyssoise

Corn Vichyssoise
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Chef Joseph Humphrey simmers this soup with the corn cobs to deepen the flavor.

  • Healthy Soup Recipes

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Grilled Niçoise Tuna Steaks

Grilled Niçoise Tuna Steaks
Credit: © Quentin Bacon
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Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.

  • More Healthy Fish Recipes

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Mara des Bois Strawberry Napoleons

Mara des Bois Strawberry Napoleons
Credit: © Dana Gallagher
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Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.

  • More Recipes With Strawberries

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Alsatian Rhubarb Tart

Alsatian Rhubarb Tart
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Vongerichten bakes the raw rhubarb in the raw pastry shell, rather than blind-baking (precooking) the crust. But the cooks in the F&W Test Kitchen discovered you can use Vongerichten's method only in a convection oven; in a conventional oven, the shell didn't bake through. That's why the recipe here calls for cooking the tart shell completely before adding the rhubarb. However you make this dessert, it's irresistibly tangy, creamy and frothy.

  • More Pies and Tarts

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    1 of 24 Porcini Mushroom Tartlets
    2 of 24 Double-Baked Cheese Soufflé with Parmesan Cream
    3 of 24 Choucroute Garnie
    4 of 24 Pork Rillettes
    5 of 24 Provençal Fish Soup
    6 of 24 Roasted Chicken with Herb Jus
    7 of 24 Poached Eggs with Parmesan and Smoked Salmon Toasts
    8 of 24 Truffle-Infused French Onion Soup
    9 of 24 Gnocchi Parisienne
    10 of 24 Lyon-Style Chicken with Vinegar Sauce
    11 of 24 Blanquette de Veau
    12 of 24 Provençal Grilled Lamb
    13 of 24 Classic Pot-au-Feu
    14 of 24 Cassoulet with Duck Confit
    15 of 24 Pistachio Financiers
    16 of 24 Soupe au Pistou
    17 of 24 Bouillabaisse
    18 of 24 Beef Stew in Red Wine Sauce
    19 of 24 Summer Blackberry Custards
    20 of 24 Chilled Zucchini Soup with Purslane
    21 of 24 Corn Vichyssoise
    22 of 24 Grilled Niçoise Tuna Steaks
    23 of 24 Mara des Bois Strawberry Napoleons
    24 of 24 Alsatian Rhubarb Tart

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