French recipes

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    • Great mayonaise alternative.
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    Apple Tartlets with Caramel Sauce

    • Preheat oven to 425°F (220°C) Pastry: In food processor, blend flour with salt. Add butter; pulse until mixture resembles coarse crumbs....
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    Bacon and Gouda Quiche

    • Aged Gouda has a nutty sherry flavour that marries well with bacon. Look for the cheese in the supermarket's deli section.
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    Bagel Mania

    • Bagel fans make a ritual of picking up freshly baked bagels at their favourite bakery. Even if you don't live near a bakery specializing in bagels,...
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    Beet, Apple and Spinach Salad

    • For a deliciously innovative winter salad, readily available beets, apples and spinach are more economical than out-of-season produce.
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    Blueberry Cheese Coffeecake

    • This sumptuous cake combines the best of creamy cheesecake and moist coffee cake.
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    Calypso Chicken

    • This spice mixture livens up chicken wonderfully and is just as delicious rubbed on fish or pork.
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    Cassoulet Chicken

    • In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat;...
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    Chicken Flambe with Pastis

    • Place fennel and carrots in small roasting pan; drizzle with half of the oil and sprinkle with half each of the salt and pepper. Roast in 400°F...
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    Chicken Parisienne Casserole

    • This is a rich, tasty dish that we usually serve with creamy mashed potatoes and a green vegetable. It can also be used as a delicious pot-pie...
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    Chicken Provencal

    • This recipe, which she first tasted in France, brings the magic of Provence to any party.
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    Chicken with White Wine and Fresh Herb Sauce

    • Serve with: Grilled or broiled tomatoes, peas or beans and French bread or a simple side starch. In this dish you can't beat the classic French...
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    Chilly Cauliflower Vichyssoise

    • Add cauliflower to this French favourite and you still have the creamy cool colour plus a boost of delicate cauliflower flavour.
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    Choux Pastry Profiteroles filled with Ice Cream, Served with Chocolate Sauce

    • Choux Pastry: Preheat oven to 400°F (200°C) In heavy saucepan, combine water, butter and salt; bring to full boil. Remove from heat. Add...
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    Classic Chocolate Souffle

    • Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé...
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    Cooked Brandied Mushrooms

    • In skillet, heat oil over medium heat; fry shallot and garlic until softened, about 2 minutes. Add mushrooms, parsley, brandy, salt and thyme;...
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    Coq Au Vin Soup

    • We've tweaked the classic French dish by turning it into a hearty soup that's faster and easier than the traditional braised recipe. If you don't...
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    • Versatile cr?s marry well with either sweet or savoury fillings.
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    Creme Brulee

    • This creme brulee recipe is a decadent treat for your sweet tooth. Show off some custard flair and prepare a classic creme brulee for your next...
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    Crepes Suzette

    • A definite classic, this French dessert needs only a garnish of orange segments and sprigs of mint to serve.
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    Easy Ham and Canadian Swiss Cheese Souffle

    • Oven Roasted Tomatoes: In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, oil, vinegar, salt, basil and hot pepper flakes. Set...
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    Eggs Florentine

    • In classic French cuisine, Florentine is a term used for a dish that contains spinach and — usually — Mornay or cheese sauce.
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    Epi de Ble

    • Épi, or épi de blé, is a baguette that resembles a sheaf of wheat, which is traditionally served during harvesttime. To get the flavourful...
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    Free-Form Open-Faced Potato Tart

    • Preheat oven to 400°F (200°C). In bowl, stir together flour, salt and cayenne. Using pastry blender or 2 knives, cut in butter and shortening...
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    French Almond Macarons

    • These darlings of every French pastry shop are worth the effort and fuss for which they are famous. For best results, make them when the weather is...
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    French Lemon Tart

    • Pâte Sablé: In food processor, pulse flour, icing sugar and salt ; pulse in butter until in fine crumbs. Add yolks; pulse just until clumped...
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    Frozen Grapefruit Mousse

    • This mousse can be made a few days ahead and popped into the freezer. Then unmould and garnish with fresh fruit for a pretty Mother's Day treat.
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    Goat Cheese and Zucchini Crustless Quiche With Grilled Corn Salad

    • Quiche often made its way onto my family's weekend menu as I was growing up in France. This crustless version is a welcome twist during summer,...
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    Gratin Dauphiniois

    • These French make-ahead scalloped potatoes are rich and glorious.
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    Gratin of Swiss Chard Stems

    • Preheat oven to 450°F (230°C). Remove leaves from Swiss chard and reserve for another use. Trim 1/4 inch (5 mm) off bottom of stems and...