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)
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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)
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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
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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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)
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)
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NYT Cooking
The markets are still teeming with glorious summer vegetables. But the changing weather demands something a little different. (Photo: Karsten Moran for The New York Times) Vegetarian Cooking, Zucchini, Chili
A Couscous for the (Not Quite) End of Summer (Published 2016)
The markets are still teeming with glorious summer vegetables. But the changing weather demands something a little different. (Photo: Karsten Moran for The New York Times)
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NYT Cooking
The key to success is superb figs. They can’t be so jammy that they collapse when you cut them into quarters or sixths, but they should be sweet and ripe. (Photo: Jessica Emily Marx for The New York Times) Fig Recipes, Tart Recipes, Summer Recipes, Vegan Recipes, Galette, Chefs, Fig Tart, Fig Pie
The No-Muss, No-Fuss Beauty of a Fig Tart (Published 2016)
The key to success is superb figs. They can’t be so jammy that they collapse when you cut them into quarters or sixths, but they should be sweet and ripe. (Photo: Jessica Emily Marx for The New York Times)
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NYT Cooking
When zucchini and tomatoes are plentiful (read: overwhelming), it is tempting to pile lots and lots of them into a gratin. But part of what makes these summer vegetables fresh and delicious is that they are full of water. That water is the enemy of your gratin, and must be approached ruthlessly. (Winter vegetables, like potatoes, pumpkins and parsnips, have less water and more starch, and make beautiful gratins.) (Photo: Melina Hammer for The New York Times) Veggie Dishes, Veggie Meals, Growing Winter Vegetables, Balanced Meals, Balanced Diet, Winter Dishes, Vegetable Casserole, Just Eat It
Building a Better Vegetable Gratin (Published 2016)
When zucchini and tomatoes are plentiful (read: overwhelming), it is tempting to pile lots and lots of them into a gratin. But part of what makes these summer vegetables fresh and delicious is that they are full of water. That water is the enemy of your gratin, and must be approached ruthlessly. (Winter vegetables, like potatoes, pumpkins and parsnips, have less water and more starch, and make beautiful gratins.) (Photo: Melina Hammer for The New York Times)
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NYT Cooking
When zucchini and tomatoes are plentiful (read: overwhelming), it is tempting to pile lots and lots of them into a gratin. But part of what makes these summer vegetables fresh and delicious is that they are full of water. That water is the enemy of your gratin, and must be approached ruthlessly. (Winter vegetables, like potatoes, pumpkins and parsnips, have less water and more starch, and make beautiful gratins.) (Photo: Melina Hammer for The New York Times) Clean Recipes, Easy Healthy Recipes, Healthy Gourmet, Veggie Side Dish Recipes, Food - Vegetables, Winter Vegetables, Dinner Meal Prep
Building a Better Vegetable Gratin (Published 2016)
When zucchini and tomatoes are plentiful (read: overwhelming), it is tempting to pile lots and lots of them into a gratin. But part of what makes these summer vegetables fresh and delicious is that they are full of water. That water is the enemy of your gratin, and must be approached ruthlessly. (Winter vegetables, like potatoes, pumpkins and parsnips, have less water and more starch, and make beautiful gratins.) (Photo: Melina Hammer for The New York Times)
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NYT Cooking
The chef Michel Richard in a 2014 photo. Mr. Richard brought a playful, French twist to his food. (Photo: Benjamin Petit for The New York Times) Chef Recipes, Bbc Food, Food Food, Traditional French Recipes, Dinner Inspiration, Country Cooking
The chef Michel Richard in a 2014 photo. Mr. Richard brought a playful, French twist to his food. (Photo: Benjamin Petit for The New York Times)
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NYT Cooking
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it’s really soft, almost melting. (If there’s liquid in the pan when you’re done, drain it to further lighten the mixture.) (Photo: Andrew Scrivani for The New York Times) Zucchini Souffle Recipe, Best Zucchini Recipes, Souffle Recipes, Lunches And Dinners
Zucchini Soufflé Recipe
To keep the soufflé as light as possible, the zucchini is grated (the food processor makes short work of this), and then cooked with onion and garlic until it’s really soft, almost melting. (If there’s liquid in the pan when you’re done, drain it to further lighten the mixture.) (Photo: Andrew Scrivani for The New York Times)
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NYT Cooking
Baba au rhum is more lavishly creamy than most. It’s also less boozy, though that can be treated by the bottle of Venezuelan rum the server leaves behind. (Photo: Krista Schlueter for The New York Times) Bacon Burger, Venezuelan, Eat Dessert First, Let Them Eat Cake, Boozy, Gastronomy
At Mimi, French Food Is a Celebration of Appetite (Published 2016)
Baba au rhum is more lavishly creamy than most. It’s also less boozy, though that can be treated by the bottle of Venezuelan rum the server leaves behind. (Photo: Krista Schlueter for The New York Times)
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NYT Cooking
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. (Photo: Evan Sung for The New York Times) Saveur, Buckwheat Crepes, Cooking Buckwheat, Gruyere Recipe, Asparagus Recipe, Asparagus Spears, Mushroom Recipes
Buckwheat Crepes With Asparagus, Ham and Gruyère Recipe
In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. (Photo: Evan Sung for The New York Times)
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NYT Cooking
Duck and foie gras served over a bed of slightly fermented daikon radish from the chef Daniel Rose. (Photo: Christopher Gregory for The New York Times) New Recipes, An American In Paris, Julia Child, Foie Gras, Restaurants
Daniel Rose, an American in Paris, Comes Home to Cook (Published 2016)
Duck and foie gras served over a bed of slightly fermented daikon radish from the chef Daniel Rose. (Photo: Christopher Gregory for The New York Times)
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NYT Cooking
Sota Atsumi’s rabbit pithiviers at Clown Bar. (Photo: Damien Lafargue for The New York Times) French Restaurants, Paris Restaurants, Japanese Chef, Sota, Food Reviews
Japanese Chefs Make Their Mark in Paris (Published 2016)
Sota Atsumi’s rabbit pithiviers at Clown Bar. (Photo: Damien Lafargue for The New York Times)
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NYT Cooking
This version is easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. (Photo: Craig Lee for The New York Times) Chicken Stew, Poulet Au Riesling, Coq Au Reisling, Diner
Coq au Riesling Recipe
This version is easier to make: in place of all those whole baby onions, which have to be peeled one by one, you can just chop your onions the usual and considerably less bothersome way. (Photo: Craig Lee for The New York Times)
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NYT Cooking
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. (Photo: Michael Kraus for The New York Times) Side Dish Recipes, Ham Recipes, Easter Recipes, Gastronomia
French Green Beans and Shallots Recipe
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. (Photo: Michael Kraus for The New York Times)
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NYT Cooking
This is simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick.(Photo: Suzy Allman for The New York Times) Chicken In Mustard Sauce Recipe, Mustard Chicken, Dijon Chicken, Boneless Chicken, Jacques Pepin Recipes, Sauce Recipes
Chicken in Mustard Sauce Recipe
This is simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick.(Photo: Suzy Allman for The New York Times)
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NYT Cooking
Fluke, Burrata, Fig (Photo: Liz Barclay) Burrata, Barclay, Food Photo
A Recipe for Fluke, From One of Paris’s Hottest Chefs (Published 2015)
Fluke, Burrata, Fig (Photo: Liz Barclay)
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NYT Cooking