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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Chicken braised in white wine with bacon, mushrooms and shallots, served with honey-roasted carrots dressed in a mustard vinaigrette and scattered with hazelnuts. A white-wine take on the French classic, rich but bright.
A lasagna of al dente sheets layered with a shallot and tomato paste chicken filling thickened with a cornstarch slurry, a nutmeg béchamel, ricotta and mozzarella, baked covered and then broiled.
This is Papy's recipe for a creamy French salad dressing. Rather, it's bright and a bit tangy. Toss with leafy leaves for an instant French Salad, make Papy's lovely French Bistro Baby Gem Salad, or drizzle over steamed greens to make them instantly more delicious. It would also be fabulous for a pasta salad or potato salad! Makes 6½ Tbsp (just over 1/3 cup), enough to dress a side salad for 4 to 5 people.
Savoury vegetarian pancakes are great for brunch or lunch as they are super-cheap and easy to make. Bring a taste of Northern France to your kitchen with this marvellous mushroom pancake recipe! Each serving provides 512 kcal, 25g protein, 43g carbohydrates (of which 12g sugars), 26g fat (of which 14g saturates), 4g fibre and 1.7g salt.
Croque madame is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference! This recipe makes a lot of yeast extract butter. It can be kept until the use by date on the packet of butter. You can also reduce the amount to make less, if you don't want to reserve it for later.
Buckwheat crozet pasta baked in a creamy wine sauce under Roquefort and Reblochon, topped with garlic croutons and served with a lemon-dressed lettuce salad.
Crème brûlée is a fancy, popular French dessert recipe. With its rich, creamy vanilla-flavored custard and sweet, caramelly, crispy top, it's perfect for special occasions.
Cream infused with a vanilla pod is stirred into sugared egg yolks, baked in a water bath until just set with a wobble, chilled, and topped with caramelised sugar.
Three crisp strips of puff pastry are layered with lemon curd cream and cherry jam, and the top strip is iced and feathered with warmed jam before slicing.
FrenchCakes and baking1 hrServes 6–8300 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Beef cheeks braised for hours in red and white wine with bacon, tomatoes and warm spices until they fall apart, served with glazed pearl onions, Chantenay carrots and mashed potato.
A square of puff pastry on a sugared base, folded at the edges and covered with overlapping gala apple slices, baked crisp and served with vanilla ice cream.
Eggs baked in garlic- and rosemary-steeped cream under a blanket of Gruyère, with crisp toasted sourdough for dipping. The whites set softly while the cream stays silky and fragrant with nutmeg.
A dark, honey-rich French spice cake perfumed with cinnamon, ginger, cloves, nutmeg, and a whisper of black pepper, crowned with candied orange slices in a shining orange glaze.
Pan-fried white fish fillets kept warm while a French white wine and cream sauce is reduced in the same pan and finished with cold butter whisked in cube by cube until glossy, then spooned over the fish with parsley.
Parisian flan: a deep puff pastry shell blind-baked in a springform pan and filled with a thick vanilla custard made from infused milk, egg yolks and cornflour, chilled until it slices cleanly but stays soft and creamy inside.