French Recipes

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Some of our favorite French fare from Jacques Pépin, Julia Child, Pierre Franey and the recipe archive of The New York Times.

NYT Food
The omelet is the egg taken to its very highest form. With nothing more than salt and the tiniest amount of butter added, the omelet celebrates the richness of eggs without distracting from their delicacy. (Photo: Francesco Tonelli for NYT) Cooking Nytimes, Cooking Tips, Cooking Games, Cooking Classes, Cooking Recipes, Egg Recipes, Brunch Recipes, Dinner Recipes, Breakfast Dishes

The omelet is the egg taken to its very highest form. With nothing more than salt and the tiniest amount of butter added, the omelet celebrates the richness of eggs without distracting from their delicacy. (Photo: Francesco Tonelli for NYT)

NYT Cooking: With only two main ingredients, butter and potatoes, pommes Anna is a minimalist triumph of French technique. Cooking Nytimes, Cooking Tips, Cooking Recipes, Nytimes Recipes, Dairy Recipes, Cooking Pork, Dishes Recipes, Skillet Recipes, Savoury Recipes

With only two main ingredients, butter and potatoes, pommes Anna is a minimalist triumph of French technique. It is also one of the more challenging potato dishes to prepare and a true glory to any cook who makes it correctly. (Photo: Francesco Tonelli for NYT)

French pastries are as much a savory tradition as they are a sweet one, enmeshed in the rhythms of daily life. That is particularly true of the country’s various onion tarts, of which quiche is the most celebrated. (Photo: Francesco Tonelli for NYT) Onion Quiche Recipe, Quiche Recipes, Savoury Recipes, Egg Recipes, How To Make Quiche, Tart Dough, Onion Tart, Tart Shells, Savory Tart

French pastries are as much a savory tradition as they are a sweet one, enmeshed in the rhythms of daily life. That is particularly true of the country’s various onion tarts, of which quiche is the most celebrated. (Photo: Francesco Tonelli for NYT)

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: Sole Meunière - NYT Cooking Fish Dishes, Seafood Dishes, Fish And Seafood, Seafood Recipes, Sole Meuniere, Sole Fish, French Dishes, Good Food, French Cuisine

Here is the dish that made Julia Child fall in love with French cuisine: delicate fish fillets, lightly sautéed and covered with browned butter. She declared her first bite "a morsel of perfection." Once you have had sole meunière, you will see why. (Photo: Francesco Tonelli for NYT)

From a simple omelet to stunning soufflés, The New York Times presents the definitive French dishes that every modern cook should master. (Photo: Francesco Tonelli for NYT) French Dishes, French Food, Great Recipes, Favorite Recipes, Dinner Recipes, Traditional French Recipes, A Food, Food And Drink, Best Bagels

From a simple omelet to stunning soufflés, The New York Times presents the definitive French dishes that every modern cook should master. (Photo: Francesco Tonelli for NYT)

NYT Cooking: Ratatouille in olive oil anduntil they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it’s worth it for the intensity of flavor and the velvety texture. How To Make Ratatouille, French Ratatouille Recipe, Think Food, Thing 1, French Food, French Dishes, Soups And Stews, Veggies, Roasted Vegetables

The French have a genius for cooking with vegetables. Even the humblest onion is transformed into something glorious in the hands of a Gallic cook. Ratatouille, one of jewels of Provençal cooking, is a fine example of that tradition. (Photo: Francesco Tonelli for NYT)

hallmark of French cooking, the soufflé is like magic. It uses nothing more than air to transform workaday eggs into a lofty masterpiece, puffing and browning in the oven before collapsing at first bite. (Photo: Francesco Tonelli for NYT) Souffle Dish, Souffle Recipes, French Dishes, French Desserts, French Food Recipes, Thing 1, Chocolate Souffle, Kolaci I Torte, Chocolate Flavors

A hallmark of French cooking, the soufflé is like magic. It uses nothing more than air to transform workaday eggs into a lofty masterpiece, puffing and browning in the oven before collapsing at first bite. (Photo: Francesco Tonelli for NYT)

Where would French cuisine be without wine? It is as important in the pot as it is in the glass, the base of myriad stews and braises. One of the best is coq au vin, in which chicken is slowly simmered with red wine. (Photo: Francesco Tonelli for NYT) E Cooking, Great Recipes, Favorite Recipes, French Dishes, Red Wine, White Wine, Main Dishes, The Best, Meals

Where would French cuisine be without wine? It is as important in the pot as it is in the glass, the base of myriad stews and braises. One of the best is coq au vin, in which chicken is slowly simmered with red wine. (Photo: Francesco Tonelli for NYT)

Join us for our Saturday demo as our in house cook, Amanda makes Pomme Anna. Pomme Anna is fluffy on the inside and crispy on the outside and great for any occasion! Stop at 1 pm - 4 pm to try this delicious dish Potatoes Anna, Sliced Potatoes, Vegetable Side Dishes, Vegetable Recipes, Pommes Anna Recipe, Humble Potato, Sandwiches, Potato Dishes, Potato Recipes

It’s a marvel still, every time I make this dish, to recognize how the humble potato — the misshapen, dull brown dirty lump — can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. (Photo: Gentl and Hyers for The New York Times)

Crème brûlée in a marrow bone. It is lovely and weird, the familiar custard supplemented with a flavor that is unmistakably animal. (Photo: Liz Barclay for The New York Times) Angie Mar, Jacque Pepin, Restaurant New York, Meat Lovers, Creme Brulee, French Food, Holiday Desserts, The Dish, Caramel Apples

Crème brûlée in a marrow bone. It is lovely and weird, the familiar custard supplemented with a flavor that is unmistakably animal. (Photo: Liz Barclay for The New York Times)

NYT Cooking: This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chi Grape Recipes, Fish Recipes, Fiber Rich Foods, Braised Chicken, Chicken Recipes, Chicken Meals, Turkey Recipes, Entrees, Food To Make

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. (Photo: Rikki Snyder for The New York Times)

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. Julia Child’s Provençal Potato Gratin - NYT Cooking Potato Gratin Recipe, Potato Recipes, Potato Dishes, Potato Casserole, Potatoe Gratin, Ratatouille, Casseroles, Vegetable Side Dishes, Food Processor Recipes

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. (Photo: France Keyser for The New York Times)

Summer Vegetable Couscous With Spicy Pesto Recipe Vegetable Couscous, Vegetable Stew, Pesto Recipe, Stuffed Sweet Peppers, Soups And Stews, Dessert, Vegetarian Recipes, Healthy Recipes, Farmers Market

Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It’s a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (Photo: Karsten Moran for The New York Times)

Summer Vegetable Couscous With Spicy Pesto Recipe Vegetable Couscous, Vegetable Stew, Pesto Recipe, Stuffed Sweet Peppers, Soups And Stews, Dessert, Vegetarian Recipes, Healthy Recipes, Farmers Market

Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It’s a little complicated to put together, but both the vegetable stew and the couscous can be made in advance, even a day ahead, without suffering. (Photo: Karsten Moran for The New York Times)