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    You are in: Home / Cookbooks / France is French
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    249 recipes in

    France is French

    French entrées are served at the start of the meal. If you have ever dined in a French restaurant, you are familiar with the French love for courses. I love going to Paris. I grew up speaking French so I have a certain kinship to the culture there and I just think it's a beautiful place. I have some very close friends there too. I usually stay at L'Hotel Amour and the restaurant there is one of the best in the city, in my opinion. But Bistrot Paul Bert! You Tell a Parisian that you loved Paul Bert and the inevitable reaction is something like, “Of course, that’s everyone’s favorite restaurant.” It is just the archetype of an awesome bistro. If you could only have Cassoulet or Andouillette once in your life, this would be the place to do it. Old school bistro décor, a festive vibe and an epic selection of wines both nature and conventional.
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    3 Reviews |  By awalde

    You don’t need to buy expensive salmon paté in delicates shops. This easy recipe is wonderful and really very fast to prepare.

    Recipe #482237

    2 Reviews |  By WiGal

    This is DH's great-grandmother's recipe who came from Sweden. Buy fresh cardamon, remove husk, put seeds into plastic bag, and use a hammer to smash on concrete floor-MIL's method. DH and I use an electric krumkake iron for 25 to 30 seconds depending upon how dark you prefer. This makes about 38 krumkakes, the original made 100. After you cool them on paper toweling, store them in a cool dry location, and do not seal the container too tightly. DH and I use a tiny ladle to pour the batter into krumkake iron-the ladle size is a tad bigger than 1/8 cup.

    Recipe #290794

    3 Reviews |  By awalde

    Juicy and tasty chicken with orange flavor. This recipe is the result of combination and remixing of recipes #388855 and #309422.

    Recipe #451454

    1 Reviews |  By awalde

    This particular Syrup can be used as special addition to drink or dessert or simply with mineral water.

    Recipe #460395

    2 Reviews |  By awalde

    This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany’s day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)

    Recipe #446616

    5 Reviews |  By awalde

    I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don’t have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

    Recipe #474282

    6 Reviews |  By awalde

    One of the favorites of my children. It's a really versatile recipe and feel free to adapt it to your ingredients. If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.

    Recipe #439828

    7 Reviews |  By awalde

    This is our favorite tuna salad. The flavor of capers and basil are essential for this recipe.

    Recipe #442852

    These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.

    Recipe #131091

    This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.

    Recipe #234424

    This makes a wonderful appetizer or tapa. The recipe is from French restaurant "Bistro 110" in Chicago.

    Recipe #185794

    15 Reviews |  By LAURIE

    French Dressing is my favorite, this is too!

    Recipe #53763

    21 Reviews |  By LAURIE

    Perfection simplified. A rich tasting soup that everyone will think you slaved over. Better than that you get at the fanciest place! The house will smell great too! Slightly freeze the onions for ease in slicing and less tears.

    Recipe #51538

    A family favorite. Freezes well.

    Recipe #347185

    A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

    Recipe #103152

    These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*

    Recipe #373346

    This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

    Recipe #105289

    2 Reviews |  By Derf

    An impressive simple dessert to top off a holiday dinner (and low cal too!)

    Recipe #13966

    This dish is very typical of southern France. Adapted from a recipe by Stephanie Alexander. After we made duck stew, we used the rendered duck fat for this recipe and it turned out well. Dont forget to scatter the salt and pepper as you go along.

    Recipe #105647

    4 Reviews |  By Derf

    Great taste!! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey

    Recipe #18972

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