11 Fast French Recipes for Elegant Weeknight Meals

HD-201307-r-chicken-chasseur.jpg

Get your French cooking tools ready and add a soufflé, chicken Dijon, steamed mussels, and more simple French recipes to your dinner rotation.

01 of 11

Fromage Fort

Fromage Fort
Marcus Nilsson

Fromage fort is the ultimate way of using leftover cheese. Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong). Now Pépin's wife, Gloria, makes a milder version in a food processor that takes only seconds. It is delicious with crackers or melted onto toasts. It also freezes well.

02 of 11

Chicken Dijon

Chicken Dijon. Photo © Johnny Valiant
© Johnny Valiant

Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate.

03 of 11

Omelet Soufflé

Omelet Soufflé

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food.

04 of 11

Warm Camembert with Wild Mushroom Fricassee

Warm Camembert with Wild Mushroom Fricassee
© Frances Janisch

Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d'Or, but much easier to find.

05 of 11

Marseille-Style Shrimp Stew

Marseille-Style Shrimp Stew
Johnny Valiant

Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew.

06 of 11

Bouillabaisse Sandwiches

Bouillabaisse Sandwiches

In his reinterpretation of the classic Provençal seafood stew bouillabaisse, Aaron Whitcomb piles seared fish fillets, tangy tomato and shaved fennel on bread slathered with saffron mayonnaise.

07 of 11

Seared Cod with Spicy Mussel Aioli

Seared Cod with Spicy Mussel Aioli.
© Tina Rupp

This simple, sophisticated dish relies on store-bought mayonnaise to enrich the sublime garlicky mussel sauce.

08 of 11

Double-Baked Cheese Soufflé with Parmesan Cream

Double-Baked Cheese Soufflé with Parmesan Cream
Johnny Valiant

Hearty and filling, this soufflé proves that pastries can be savory as well.

09 of 11

Lemony Chicken Fricassee with Shallots and Morels

Lemony Chicken Fricassee with Shallots and Morels
© Tina Rupp

Typically, a fricassee is made with chicken or another kind of white meat stewed in a white sauce with vegetables. For her version, Katy Sparks sizzles chicken in butter until it's crisp, then cooks it with shallots and morels, finishing with lemon for a hit of tartness.

10 of 11

Steamed Mussels with Tomato-and-Garlic Broth

201204-HD-steamed-mussels-with-tomato-and-garlic-broth.jpg

Mussels have three things going for them: They're cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback—the tedious chore of scrubbing and debearding.

11 of 11

Chicken Chasseur

HD-201307-r-chicken-chasseur.jpg

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce.

Was this page helpful?
Related Articles