Updated
Classic French bistro cooking, made for home kitchens: coq au vin braised in red wine, the Provencal fish stew bouillabaisse, a pot of moules frites, and the great steak dishes, steak au poivre and steak frites with bearnaise.
Sandra Mills, a Le Cordon Bleu-trained cook, contributed several French-inspired recipes to the site; you will find her French onion soup, quiche Lorraine and chicken Parisienne here too.
Chicken thighs and drumsticks braised in red wine with bacon, mushrooms and pearl onions until tender, in a rich, glossy sauce. A Burgundy classic. Serves 6.
The Provencal fisherman's stew: white fish, shrimp and mussels simmered in a saffron, fennel, tomato and orange broth, served with toasts and garlicky rouille. Serves 6.
Mussels steamed in white wine, garlic, shallots, butter and parsley, served with crisp fries and mayonnaise for dipping. The Belgian and French bistro classic. Serves 4.
Hollandaise Sauce15 min total | About 3/4 cup, enough for 4 servingsClassic hollandaise sauce of egg yolks, lemon and warm butter whisked over gentle heat until thick and silky, for eggs Benedict, asparagus, salmon and steak.
Red Wine Braised Lamb Shanks3 hr 10 min total | 4 servingsLamb shanks browned and braised in red wine with tomatoes, garlic and rosemary for 2 1/2 hours until falling off the bone, served over mashed potatoes or polenta. Serves 4.
Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
A seared strip steak topped with herb butter, served with crisp twice-fried French fries and a garlic aioli. The Paris bistro classic at home. Serves 2.
The classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
Thick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.
An easy French onion soup of sauteed onions, beef bouillon and Bovril, reduced by half and baked in crocks under toasted French bread and melted mozzarella. Serves 4.
A classic Quiche Lorraine with bacon, onion, Gruyere or Swiss and Parmesan in a nutmeg-scented egg custard, baked in a partly baked 9-inch crust. Serve as an hors d'oeuvre or main course.
Chicken browned in olive oil, finished in a sauterne wine and chicken stock sauce with button mushrooms, baked at 375°F and garnished with green grapes.
Boneless chicken breasts rolled around Swiss cheese and ham, browned in butter, simmered in white wine and finished with a silky cream sauce. Serves 6.
Duck breasts with scored skin rendered slowly in a cold-start skillet until crisp, cooked to a rosy center and served with a quick cherry and red wine pan sauce. Serves 4.
Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
Thinly sliced carrots simmered in butter with onion or shallots, thyme, a little sugar, salt and pepper until tender. Serves 4.
Individual dark chocolate cakes with a molten center hidden inside, made without eggs or dairy. Makes 4.
Most of these dishes rest on two bistro techniques. The first is the pan sauce: sear the meat, pour a little wine or broth into the hot pan to lift the browned bits, reduce it, and swirl in cold butter, as in steak au poivre, filet mignon with red wine sauce and chicken Parisienne. The second is the slow braise in wine, which is what turns chicken into coq au vin.
A short list of ingredients does most of the work: shallots, butter, Dijon mustard, dry white and red wine, fresh thyme and parsley, and a little brandy or Cognac for the au poivre.
For a bistro steak night, start with French onion soup and follow with steak frites and bearnaise. For a seafood night, serve moules frites or bouillabaisse with crusty bread. For dessert, chocolate lava cakes.
