16 French Recipes Every Beginner Cook Should Master
Beef Bourguignon
There’s nothing bad about beef, butter, or wine, and the three are even better when mixed together in a stew like beef bourguignon. Although this classic dish fromBurgundytakes a while to cook, don’t be put off. The techniques involved are easy to master.
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French Recipes Every Beginner Cook Should Master
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Roast Chicken with Herb Jus
Adapted from ChefMohammad Islam’s roast chicken at Hollywood’sChateau Marmont, this recipe is juicy, flavorful, and a staple any home cook needs in his or her repertoire.
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Pistachio Financiers
The best thing aboutfinanciersis that the reward far outweighs the effort. These small, buttery almond cakes can be made in a pinch and stored overnight in an airtight container.
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蒸贻贝Tomato-Garlic肉汤
This three-step recipe will have you whipping up steamedmusselsin no time. The tomato-garlic broth is the real star here, as it’s filled with herbs like thyme and fragrant ingredients such as garlic.
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Leeks Vinaigrette
ChefPaul Kahan’s leeks vinaigrette can be paired with all sorts of dishes. This particular recipe calls for a fried egg and smoked prosciutto, which complements the acidity in the vinaigrette.
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Black Olive Tapenade with Figs and Mint
Jacques Pépin’s tasty tapenade combines two types of olives with dried figs and mint. This goes well as a sandwich spread, a side for crudité, or a topping for crostini.
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French Onion Soup with Whole Grain Cheese Toast
Perfect for a cold night,French onion soupis surprisingly simple to make. Essentially, you cook down all of the ingredients and then the key is topping your bowl with lots and lots of cheese.
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Raspberry Clafoutis
Traditionally, aclafoutisis made with cherries. Feel free to swap cherries back in or follow this easy recipe for a raspberry twist on a classic.
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Speedy Ratatouille with Goat Cheese
Although thisratatouillewon’t take long to make, you can keep it in your fridge for several days — if there are any leftovers, that is.
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Fromage Fort
Put leftover cheese to use with these crostini-likehors d'oeuvres. Simply blend cheese, garlic, and wine until creamy, spread on toast or crackers, and eatJacques Pépin's fast toasts are the ultimate way to use leftover cheese.
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Spiced Almond Tuiles
Tuiles are baked wafer cookies that are often served alongside a larger dessert. Here,Barbara Lynch’s version utilizes almonds and spices like cardamom and nutmeg.
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土豆和韭葱汤(奶油浓汤)
While traditional vichyssoise is chilled,Andrew Zimmern’s version calls for serving the soup hot. Both options yield a hearty and quintessentially French dish.
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Chicken Dijon
The recipe for this stew-like chicken dish comes fromMelissa Clark. With crème fraîche, mustard, and tarragon, the flavors are pretty much mind-blowing.
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Crepes with Creamy Caramel
Crepes seem harder to make than they actually are, and with this recipe, you’ll master the classic French dessert in no time. To take it up a notch,make your own caramelinstead of buying a jar (which is totally acceptable, too).
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Aioli
You’ll never need to buy aioli again after mastering this quick recipe for a homemade version. While classic aioli calls for garlic, oil, and sometimes egg, you can add inother seasoningsfor a different type of flavor. The concept of emulsification—binding two ingredients that wouldn’t naturally take to one another by whisking vigorously—is a basic technique that will take you far.
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Bouillabaise
Before you knock it for being too complicated, read throughChef Ethan Stowell’s recipe. Yes, there are a lot of ingredients in this Provençal seafood stew, but as Stowell says, "There are no real rules to this dish except to use what's fresh."Looking for more?Hereare 10 dishes every beginner cook should master.