16 French Recipes Every Beginner Cook Should Master

By Nina Friend
February 01, 2019
Food & Wine

Though French cuisine often comes with a side of “that’s-too-difficult-to-make-at-home,” the basic methods — building a sauce, deglazing, braising, poaching — are quite simple and will carry you far. In fact, as F&W's Justin Chapple points out, “French technique has influenced how we cook at home so much, that you probably already know more than you think.” (See: 13 Essential Tools for French Cooking). There are a ton of classic and approachable recipes out there for even the greenest cook. From aioli and bouillabaisse to clafoutis, here are the ABC’s of French cooking.

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Beef Bourguignon

Russ Crandall

There’s nothing bad about beef, butter, or wine, and the three are even better when mixed together in a stew like beef bourguignon. Although this classic dish from Burgundy takes a while to cook, don’t be put off. The techniques involved are easy to master. 

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French Recipes Every Beginner Cook Should Master

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Roast Chicken with Herb Jus

Earl Carter

Adapted from Chef Mohammad Islam’s roast chicken at Hollywood’s Chateau Marmont, this recipe is juicy, flavorful, and a staple any home cook needs in his or her repertoire.

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Pistachio Financiers

Earl Carter

The best thing about financiers is that the reward far outweighs the effort. These small, buttery almond cakes can be made in a pinch and stored overnight in an airtight container.

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Steamed Mussels with Tomato-Garlic Broth

Food & Wine

This three-step recipe will have you whipping up steamed mussels in no time. The tomato-garlic broth is the real star here, as it’s filled with herbs like thyme and fragrant ingredients such as garlic. 

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Leeks Vinaigrette

John Kernick

Chef Paul Kahan’s leeks vinaigrette can be paired with all sorts of dishes. This particular recipe calls for a fried egg and smoked prosciutto, which complements the acidity in the vinaigrette.

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Black Olive Tapenade with Figs and Mint

David Malosh

Jacques Pépin’s tasty tapenade combines two types of olives with dried figs and mint. This goes well as a sandwich spread, a side for crudité, or a topping for crostini.

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French Onion Soup with Whole Grain Cheese Toast

Food & Wine

Perfect for a cold night, French onion soup is surprisingly simple to make. Essentially, you cook down all of the ingredients and then the key is topping your bowl with lots and lots of cheese.

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Raspberry Clafoutis

Tina Rupp

Traditionally, a clafoutis is made with cherries. Feel free to swap cherries back in or follow this easy recipe for a raspberry twist on a classic.

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Speedy Ratatouille with Goat Cheese

Johnny Valiant

Although this ratatouille won’t take long to make, you can keep it in your fridge for several days — if there are any leftovers, that is.

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Fromage Fort

Marcus Nilsson

Put leftover cheese to use with these crostini-like hors d'oeuvres. Simply blend cheese, garlic, and wine until creamy, spread on toast or crackers, and eatJacques Pépin's fast toasts are the ultimate way to use leftover cheese.

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Spiced Almond Tuiles

Maura McEvoy

Tuiles are baked wafer cookies that are often served alongside a larger dessert. Here, Barbara Lynch’s version utilizes almonds and spices like cardamom and nutmeg.

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Potato and Leek Soup (Vichyssoise)

Madeleine Hill

While traditional vichyssoise is chilled, Andrew Zimmern’s version calls for serving the soup hot. Both options yield a hearty and quintessentially French dish. 

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Chicken Dijon

Johnny Valiant

The recipe for this stew-like chicken dish comes from Melissa Clark. With crème fraîche, mustard, and tarragon, the flavors are pretty much mind-blowing. 

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Crepes with Creamy Caramel

Roy Zipstein

Crepes seem harder to make than they actually are, and with this recipe, you’ll master the classic French dessert in no time. To take it up a notch, make your own caramel instead of buying a jar (which is totally acceptable, too).

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Aioli

John Kernick

You’ll never need to buy aioli again after mastering this quick recipe for a homemade version. While classic aioli calls for garlic, oil, and sometimes egg, you can add in other seasonings for a different type of flavor. The concept of emulsification—binding two ingredients that wouldn’t naturally take to one another by whisking vigorously—is a basic technique that will take you far. 

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Bouillabaise

Food & Wine

Before you knock it for being too complicated, read through Chef Ethan Stowell’s recipe. Yes, there are a lot of ingredients in this Provençal seafood stew, but as Stowell says, "There are no real rules to this dish except to use what's fresh."

Looking for more? Here are 10 dishes every beginner cook should master. 

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