French Recipes

Dutch oven of coq au vin with chicken, pearl onions, mushrooms and bacon

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.

9 French recipes

Bistro classics

  • Coq au Vin2 hr total | 6 servings

    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.

  • Bouillabaisse1 hr 15 min total | 6 servings

    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.

  • Moules Frites (Mussels and Fries)30 min total | 4 servings

    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.

Steak

  • Steak au Poivre30 min total | 2 servings

    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.

  • Steak Frites1 hr total | 2 servings

    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.

  • Bearnaise Sauce25 min total | About 1 cup

    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.

From Sandra Mills

  • French Onion Soup1 hr 10 min total | 4 crocks

    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.

  • Quiche Lorraine50 min total | 1 (9 inch) quiche

    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 Parisienne1 hr 20 min total

    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.

Common questions

What is a bistro?
A small, casual French restaurant serving hearty classics like steak frites, coq au vin and onion soup.
What wine should I cook with?
A dry wine you would happily drink, such as Pinot Noir for coq au vin or a crisp white for mussels.

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