French kitchen
Coq au Vin with Mushrooms
Coq au vin becomes much easier to manage when the chicken and the sauce are treated as two related jobs.
A kitchen worth exploring
French recipes
Learn the little techniques behind golden pastry, rich sauces and elegant home cooking.
Choose your starting point
This collection puts patient stovetop stages beside carefully controlled oven dishes. Onion soup depends on steady browning; braises need tenderness before sauce reduction; quiche and custard need a check of the center rather than the color of the surface. Read the dish size and cooling or chilling requirement before starting pastry or dessert.
Roasted Vegetable RatatouillePlan 1 hr 35 min · ingredients and methodDelicate French CrêpesPlan 1 hr 10 min · ingredients and methodSlow-Braised Beef BourguignonAbout 3 hr 35 min · ingredients and methodPrevent Soggy Pastry: Wet Fillings, Blind Baking and CoolingKitchen foundations · Practical kitchen guideHow to Substitute Ingredients Without Losing the Recipe’s PurposeKitchen foundations · Practical kitchen guide
10 recipes to explore
French kitchen
Roasted Vegetable Ratatouille
This roasted ratatouille aims for tender vegetables that still have their own shape.
French kitchen
Quiche Lorraine
A good slice of quiche Lorraine needs a dry pastry base and a custard that sets gently.
French kitchen
Deeply Golden French Onion Soup
French onion soup is mostly a lesson in patient onion cooking.
French kitchen
Slow-Braised Beef Bourguignon
Beef bourguignon rewards choosing the right cut and resisting the temptation to boil it faster.
French kitchen
Delicate French Crêpes
Thin crêpes are more about batter flow and pan movement than a complicated ingredient list.
French kitchen
Golden Croque Monsieur
Croque monsieur combines a crisp bread structure with a creamy topping, so success depends on restraint as much as richness.
French kitchen
Niçoise-Inspired Tuna Salad
This Niçoise-inspired salad is a composed meal, not a bowl of ingredients stirred until indistinguishable.
French kitchen
Vanilla Crème Brûlée
Crème brûlée asks for two very different textures: a cold smooth custard and a thin freshly caramelized shell.
French kitchen
Caramel Apple Tarte Tatin
Tarte Tatin is an upside-down tart in which apples and caramel cook beneath pastry before the whole arrangement is inverted.