French Recipes

Some of our favorite French fare from Jacques Pépin, Julia Child, Pierre Franey and the recipe archive of The New York Times.
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The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. http://nyti.ms/2oPSXLA Soup And Stew, Food: Soup, Soup And Salad, Stew Recipes, Cooking Recipes, A Food, Good Food, Green Pesto, Soup Kitchen
Soupe au Pistou (Vegetable Soup With Pesto) Recipe
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul Looks Back." It's a simple Provençal soup — French country cooking at its best — made with whatever vegetables are in season and brightened with generous spoonfuls of green pesto. http://nyti.ms/2oPSXLA
NYT Cooking
NYT Cooking
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) Hearty Breakfast, Breakfast Dishes, Breakfast Brunch, Breakfast Recipes, French Dishes, French Food, Egg Recipes, Brunch Recipes
How-to Guides for Cooking
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
NYT Cooking
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) Cooking Nytimes, Cooking Tips, Nytimes Recipes, Cooking Pork, Cooking Games, Pommes Anna Recipe, Potatoes Anna, Humble Potato
How-to Guides for Cooking
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)
NYT Cooking
NYT Cooking
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, Bacon Recipes, Savoury Recipes, How To Make Quiche
How-to Guides for Cooking
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)
NYT Cooking
NYT Cooking
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) Fish Dishes, Seafood Dishes, Fish And Seafood, Main Dishes, Fish Recipes, Seafood Recipes, Dinner Recipes
How-to Guides for Cooking
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)
NYT Cooking
NYT Cooking
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) Main Dish Recipes, Great Recipes, Favorite Recipes, Classic Food, French Classic, Nyt Food
How-to Guides for Cooking
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
NYT Cooking
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) How To Make Ratatouille, Ratatouille Recipe, Vegan Vegetarian, Vegetarian Recipes, Think Food, Thing 1, Vegetable Recipes, Vegetable Bake
How-to Guides for Cooking
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)
NYT Cooking
NYT Cooking
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) French Desserts, French Recipes, First Bite, Delicious Desserts, Dessert Recipes, Warm Desserts, Gourmet Desserts
How-to Guides for Cooking
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)
NYT Cooking
NYT Cooking
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) Poultry Recipes, Food Recipies, Chicken Dishes, Chicken Recipes
How-to Guides for Cooking
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)
NYT Cooking
NYT Cooking
The croque monsieur at the Odeon. (Photo: Daniel Krieger for The New York Times) Restaurant New York, Restaurant Recipes, Rolls Recipe, Treat Recipe, Jacque Pepin, Sandwich Fillings, Delicious Sandwiches, I Want To Eat
The Odeon’s Not-So-Bright Lights Still Beckon (Published 2016)
The croque monsieur at the Odeon. (Photo: Daniel Krieger for The New York Times)
NYT Cooking
NYT Cooking
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) How To Cook Potatoes, Vegetable Side Dishes, Sandwiches, Potato Dishes, Potato Recipes
Pommes Anna Recipe
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)
NYT Cooking
NYT Cooking
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) December Desserts, Holiday Desserts, Vegan Snack Recipes, Creme Brulee Desserts, Angie Mar, Meat Lovers
At the Beatrice Inn, Cuisine for Animals (Published 2016)
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
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. (Photo: Rikki Snyder for The New York Times) Grape Recipes, Duck Recipes, Meat Recipes, Cooking Advice, Braised Chicken, Chicken Casserole, Chicken Dinner
Chicken Braised With Grapes Recipe
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)
NYT Cooking
NYT Cooking
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) Potato Gratin Recipe, Potatoe Gratin, Potato Casserole, Small Food Processor, Food Processor Recipes, Ratatouille, Casseroles, Julia Child Recipes
Julia Child’s Provençal Potato Gratin Recipe
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)
NYT Cooking
NYT Cooking
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) Vegetable Couscous, Vegetable Stew, Pesto Recipe, Stuffed Sweet Peppers, Food For Thought, Dessert, Healthy Recipes, Soups And Stews
Summer Vegetable Couscous With Spicy Pesto Recipe
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)
NYT Cooking
NYT Cooking