Cuisine
12 recipes in french style gathered in one place.
Sources and contact
Each recipe links back to a named source, and contact details, policies, and source pages are easy to find.
Fast
Useful when you know the cuisine but want something quicker to start with.
Weekend
For recipes that reward a slower pace and a little more attention.
Sweet
Dessert when it exists, otherwise another easy way deeper into the same cuisine.
French
Provencal vegetable stew where each vegetable is browned separately before being simmered together with tomato, basil, and vinegar.
French
Slowly caramelized onions, rich stock, white wine, and toasted bread with melted Gruyere for the deep, savoury finish expected from classic French onion soup.
International
French 75 with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
Sidecar with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
Boulevardier with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
Mimosa with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
Kir Royale with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
French
A French braise where chicken cooks slowly with red wine, bacon, shallots, and mushrooms until the sauce turns dark, glossy, and deep.
French
A summery salad of potatoes, green beans, tuna, eggs, tomatoes, and olives, brought together by a sharp, savoury dressing.
French
Thin French pancakes where the batter rests before cooking so each crêpe turns out supple, light, and easy to fold.
French
A creamy dauphinois-style potato gratin where thin slices of potato bake slowly with milk, cream, garlic, thyme, and nutmeg until soft and golden.
French
A French tart with bacon, egg custard, Gruyere, and nutmeg where the filling should be just set and lightly puffed without turning dry.