Go Back
Print this page
French Onion Bites
Think of these finger-friendly bites as the best part of French onion soup minus the broth. Don't be surprised if they disappear before you get a chance to sample one yourself!
Shrimp in Ginger Butter Sauce
Ginger and cilantro add Southeast Asian oomph to this French-style butter sauce, which lightly coats big, meaty shrimp.
Confit Duck Legs
As convenient as store-bought duck confit is, we find that its quality tends to vary. Making your own allows you to control the spicing and the cooking time to produce a velvety piece of meat.
Rustic French Meatloaf
This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches.
Bourbon Chicken Liver Pâté
Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.
Classic Escargots à la Bourguignonne
This rich French delicacy requires just five ingredients: butter, garlic, parsley, shallots, and snails. All that's missing is a crunchy baguette to mop up the leftover sauce.
Chicken in Riesling
Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.
French Red Onion Soup
In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.
Boeuf Bourguignon
This timeless, hearty favorite marries tender pieces of beef with carrots, garlic, and onions in a rich red wine broth infused with thyme and bay leaf.
Country Pâté with Mango and Pineapple Chutney
This fresh chutney combines pineapple with mangoes for a vibrant counterpoint to rich pâté.
Fricassee of Game Hen with Creamy Leeks
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend you can make yourself.
New Coq Au Vin
Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.
Spiced Orange Wine
What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration?
Profiteroles with Coffee Ice Cream and Chocolate Sauce
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry, then drizzle it with full-bodied chocolate sauce.
Pistachio-Cardamom Macarons
Contemporary Paris chefs use a lot of Persian flavors like cardamom, apricot, and pistachio, which we used here to modernize the classic macaron.
Quick Raspberry Charlotte
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Chocolate-Glazed Chocolate Tart
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Raspberry Chocolate French Macarons
Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant's petits fours plate. In fact, the perfect little rounds can be made with a makeshift pastry bag.
Subscribe to Gourmet