Nina Friend is a New York-based writer who covers food, drink, travel, lifestyle, and sports. Nina’s work has appeared in Vogue, Air Mail, Bon Appétit, Cherry Bombe, Food & Wine, The BBC, and NBC Sports, among others.
Updated on August 19, 2022
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Though French cuisine often comes with a side of "that's-too-difficult-to-make-at-home," the basic methods — building a sauce, deglazing, braising, poaching — are quite simple and will carry you far. In fact, as F&W's Justin Chapple points out, "French technique has influenced how we cook at home so much, that you probably already know more than you think." (See: 13 Essential Tools for French Cooking). There are a ton of classic and approachable recipes out there for even the greenest cook. From aioli and bouillabaisse to clafoutis, here are the ABC's of French cooking.
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Fromage Fort
Chef Jacques Pépin's fast toasts are the ultimate way to use leftover cheese, by putting it to use with these crostini-like hors d'oeuvres. Simply blend cheese, garlic, and wine until creamy, spread on toast or crackers, and eat.
In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, cookbook author Melissa Clark cooks them quickly in batches, so they retain their flavor and texture.
The best thing about financiers is 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.
This three-step recipe will have you whipping up steamed mussels in no time. The real star here is the flavorful tomato-garlic broth — make sure to have plenty of garlic bread on hand for dipping.
Leeks Vinaigrette with Fried Eggs and Smoked Prosciutto
Chef Paul Kahan's leeks vinaigrette is a time-honored French classic, often served with a hard boiled egg. Kahan puts a twist on that dish by pairing his dressing with a fried egg and smoked prosciutto, which complements the acidity in the vinaigrette perfectly.
Chef 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.
While traditional vichyssoise is chilled, Andrew Zimmern's version calls for serving the soup hot. Both options yield a hearty and quintessentially French dish.
Cookbook author Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew — thickened with tangy crème fraîche — so that all the meat cooks at the same rate.
You'll never need to buy aioli again after learning to make this quick recipe for a homemade version. While classic aioli calls for garlic, oil, and sometimes egg, you can add in other seasonings for 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.
Julia Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.
While restaurants traditionally make the buttery, orange-flavored sauce for this famous French dessert tableside from start to finish, chef Jacques Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming.
Chef Ludo Lefebvre's bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour.
The beauty of this cookie-brittle hybrid is that you can make it with any croissant — homemade or store-bought. To ensure a crispy tuile, let the croissant slices bake until they are a deep, golden brown to give the sugar in the syrup time to caramelize and harden to the perfect texture.
In France, the modern meaning of "entrée" on a restaurant menu is the small course that precedes the main course in a three-course meal, i.e., the course which in British usage is often called the "starter" and in American usage the "appetizer".
The typical French dinner menu is salade verte (green salad) followed by viande avec garniture (meat with vegetables), fromage, and dessert. You may also see potage (soup) and hors d'oeuvres (appetizers) as a first course.
Boeuf Bourguignon is a French stew made with beef braised in beef stock and red wine, naturally from the Burgundy region. Carrots, garlic, onions and a bouquet garni (fresh herbs tied together) are cooked slowly resulting in a hearty beef stew.
Baguettes and other breads, meat, and cheese comprise the main basis of meals throughout the country, and each component has its own rich history and etiquette. Today, bread remains at the core of many meals, and bakers even bake twice per day to ensure there are fresh loaves for both lunch and dinner.
A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.
The 3 Classes of French Cuisine: Haute Cuisine, Provincial Cuisine, and Nouvelle Cuisine. French cuisine has a storied past and a global reputation for excellence. While the nuances are vast, three main classes stand out: Haute cuisine, Provincial cuisine, and Nouvelle cuisine.
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