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    You are in: Home / Cookbooks / French Food & Foto Fun!
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    24 recipes in

    French Food & Foto Fun!

    Oh my! Too many to choose from - where do I start??
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    This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.

    Recipe #186098

    For a hearty meal try this tasty recipe for a tender pork casserole deliciously flavoured with Dijon mustard.

    Recipe #237950

    Serve this with steamed potatoes, a green vegetable (glazed fennel is good); also make toasts from dry bread, and run garlic over the surface of the toasts. Put the meat and sauce over that.

    Recipe #233062

    A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Recipe #191313 & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!

    Recipe #191479

    This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".

    Recipe #186391

    Rich and creamy, it makes an impressive main course.

    Recipe #203744

    Here the peppery flavor comes entirely from the sauce and not from pressing the peppercorns into the meat as in most steak au Poivre versions. The creamy sauce is made with plenty of crushed peppercorns, but without brandy, a common ingredient in the French version of the sauce. Morton’s, the legendary steakhouse, suggests Kansas City bone-in steaks, also known as shell steaks, strip, and NY strip. The sauce recipe here makes more than what you’ll need, but it’s tricky to make much less than 2 cups. You can freeze the peppercorn base before the cream is added for future use. Recipe from Morton’s Steak Bible, a cookbook I highly recommend. NOTE: Peppercorn mixes are easy to find in supermarkets and specialty stores. If you have only black peppercorns, use them instead. NOTE: You can buy veal demi-glace in a small container, usually about 1 ½ ounces, in specialty food stores, some supermarkets and even some price clubs. One of the best is More Than Gourmet Demi-Glace Gold.

    Recipe #200490

    Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 "Cooking Light." Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls.

    Recipe #198617

    2 Reviews |  By katia

    I had this salad in a French bistro recently and I absolutely loved it. I love anything with arugula in it!

    Recipe #261769

    My husband lived in Quebec for two years, and took our family back to visit. We especially enjoyed the food from a corner grocery near our hotel. This is my attempt to reproduce it. Salade de Lentilles Trois Couleurs from La Epicerie Richard, 42 Desjardins, Quebec City. The original used a combination of green, brown, and red lentils. The three colors are pretty, but I usually make it with just green or brown. The red lentils don't hold their shape as well. The oignons rotis were listed in the original ingredients, but we couldn't translate it. It's good with the green onions.

    Recipe #202387

    This is a French classic that is a perfect comfort food, inspiration taken from Anthony Bourdain's Les Halles Cookbook.

    Recipe #168842

    This is a quick and rather rustic version for those of you who enjoy a bit more texture. I usually leave the potatoes unpeeled for greater ease and nutritional value, but you may peel them if you wish. Enjoy as is or garnish with a bit of creme fraiche.

    Recipe #211236

    A delicious, hearty soup for cold Fall evenings.

    Recipe #248085

    1 Reviews |  By JenPo

    Less rich, less fattening, but still very good. Can be used for cherries, apples, pears, and figs as well. This is a good use for not quite ripe plums

    Recipe #211211

    A modern rendition of a 17th century French classic. From Cook's Illustrated Magazine. Serve with boiled potatoes, buttered noodles or steamed rice.

    Recipe #256945

    French green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some good garlic bread and a chilled glass of wine. When I have great tomatoes, I slice them and serve the salad on top. It makes a nice side dish and is also very portable for picnics and beach dinners.

    Recipe #244159

    From allrecipes. I did a vegetarian version of this and loved it! You can also use dried lavender flowers (a few teaspoons) in place of the fresh sprigs.

    Recipe #256751

    1 Reviews |  By acerast

    I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.

    Recipe #228851

    A lovely brunch or side dish. The recipe was developed by a young Frenchman, Olivier Goubeau, who was residing at our home in Ohio for a summer a few years ago. He was camping for a time and first introduced it to me there, where he prepared it right over the campfire. Simple and refreshing!

    Recipe #185602

    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

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