Tag: french
31 recipes
Beef Bourguignon
Brioche
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Classic Beef Stew (Ragoût de Boeuf)
The definitive braised beef stew — seared chuck, red wine, root vegetables, and herbs. A 3-hour exercise in the complete braising method.
Classic Quiche Lorraine
The original quiche — smoky bacon, Gruyère, and a silky egg custard in a buttery pâte brisée shell. Teaches the custard ratio every cook should memorize.
Cod en Papillote with Mediterranean Vegetables
Coq au Vin
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Duck Confit
Duck legs slow-cooked in their own fat until silky and tender — the French preservation classic.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
French Onion Soup (Soupe à l'Oignon Gratinée)
Deeply caramelized onions in rich beef-chicken broth, topped with crusty bread and melted Gruyère. An exercise in patience — the onions need 45 minutes of slow cooking.
French-Style Soft Scrambled Eggs
Low and slow scrambled eggs with crème fraîche — small, custard-like curds that melt on the tongue. Gordon Ramsay's signature method.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Fresh Mozzarella and Caprese
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Glazed Carrots (Vichy Style)
Green Beans Almondine
Blanched green beans tossed with toasted almonds and brown butter.
Jambalaya
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Lamb Shanks Braised in Red Wine
Pan-Roasted Halibut with Brown Butter and Capers
Perfect French Omelet
No color, perfectly rolled, creamy interior. The benchmark of egg technique — Jacques Pépin's method.
Pork Tenderloin with Mustard Cream Sauce
Potato Gratin Dauphinois
Ratatouille (Confit Byaldi Style)
Salade Lyonnaise (Frisée with Poached Egg and Lardons)
Salade Niçoise
The composed French salad — tuna, eggs, potatoes, green beans, olives.
Salmon en Croûte
Seared Scallops with Pea Purée and Pancetta
Silky Chicken Liver Pâté
Butter-rich chicken liver pâté with cognac and thyme — blended until impossibly smooth. Ready in 30 minutes, improves over 2 days.
Smoked Salmon Rillettes
A luxurious spread of flaked hot-smoked salmon folded with crème fraîche, lemon, and dill. Elegant appetizer ready in 20 minutes.
Steak au Poivre
Steak Frites
Pan-seared steak with crispy French fries — the Parisian bistro classic.