18 Simple Easy French Recipes Delicious

Bonjour, home cooks! Dreaming of bringing a taste of France into your kitchen without the fuss? You’re in luck! Our roundup of 18 Simple & Easy French Recipes is packed with delicious, no-fail dishes that promise to transport your taste buds straight to the heart of Paris. From cozy comfort foods to breezy weeknight dinners, these recipes are your ticket to a French culinary adventure. Let’s get cooking!

French Onion Soup

Amidst the chill of the evening, nothing comforts the soul quite like a bowl of French Onion Soup, its rich, caramelized onions swimming in a savory broth, topped with a golden, cheese-laden crouton. This classic dish, with its deep flavors and elegant presentation, is a testament to the beauty of simplicity in cooking.

Ingredients

• 4 tbsp unsalted butter
• 4 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1 tbsp all-purpose flour
• 6 cups beef stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 4 slices French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the sliced onions and sugar, stirring occasionally, until the onions are deeply caramelized, about 45 minutes. Tip: Lower the heat if the onions are browning too quickly.
3. Sprinkle the flour over the onions and stir to coat, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the beef stock and white wine, stirring constantly to prevent lumps.
5. Add the bay leaf and thyme, then season with salt and pepper to taste. Simmer for 30 minutes. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Preheat the oven to 350°F. Ladle the soup into oven-safe bowls, top each with a slice of toasted French bread and a generous amount of Gruyère cheese.
7. Place the bowls on a baking sheet and bake until the cheese is bubbly and golden, about 10 minutes. Tip: For an extra crispy top, broil for the last 2 minutes.

Out of the oven, the soup presents a harmonious blend of textures, from the silky onions to the crunchy, cheese-covered bread. Serve it steaming hot, allowing the cheese to stretch with each spoonful, for a truly immersive dining experience.

Ratatouille

Harmoniously blending the vibrant flavors of summer, Ratatouille is a classic French Provençal stewed vegetable dish that celebrates the garden’s bounty with each spoonful. Its layers of tender eggplant, zucchini, and bell peppers, simmered in a rich tomato sauce, offer a symphony of textures and tastes that are as nourishing as they are delightful.

Ingredients

• 1 large eggplant, cut into 1/2-inch cubes
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 red bell pepper, chopped into 1-inch pieces
• 1 yellow bell pepper, chopped into 1-inch pieces
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 4 large tomatoes, peeled and chopped
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the eggplant, zucchini, and bell peppers to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the tomatoes, salt, black pepper, and thyme. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, until the vegetables are tender and the top is slightly caramelized.
6. Remove from the oven and sprinkle with fresh basil before serving.

The Ratatouille emerges from the oven with a melt-in-your-mouth tenderness, the vegetables having absorbed the aromatic herbs and olive oil, creating a dish that’s both hearty and refined. Serve it alongside crusty bread to soak up the flavorful juices, or atop a bed of creamy polenta for a comforting meal that sings of summer.

Coq au Vin

Whisking you away to the rustic countryside of France, Coq au Vin is a classic dish that marries tender chicken with rich, velvety red wine sauce, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 4 chicken thighs
• 2 chicken drumsticks
• 1 cup all-purpose flour
• 4 slices bacon, chopped
• 1 cup red wine
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 bay leaf
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.
2. Season chicken thighs and drumsticks with salt and pepper, then dredge in flour, shaking off excess.
3. In a large oven-proof skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving fat in skillet.
4. Increase heat to medium-high, add chicken to skillet, and brown on all sides, about 3 minutes per side. Remove chicken and set aside.
5. Lower heat to medium, add diced onion, sliced carrots, and minced garlic to skillet, sautéing until softened, about 5 minutes.
6. Stir in tomato paste, thyme, and bay leaf, cooking for 1 minute until fragrant.
7. Pour in red wine, scraping up any browned bits from the bottom of the skillet, then add chicken broth.
8. Return chicken and bacon to skillet, bringing liquid to a simmer.
9. Cover skillet and transfer to preheated oven, baking for 45 minutes until chicken is tender.
10. Remove skillet from oven, stir in butter until melted and sauce is slightly thickened.

Now, the Coq au Vin presents a luxurious texture with the chicken falling off the bone, enveloped in a sauce that’s deep and complex. Serve it over a bed of creamy mashed potatoes or alongside crusty bread to soak up every last drop of the exquisite sauce.

Boeuf Bourguignon

Revered as the epitome of French comfort cuisine, Boeuf Bourguignon marries tender beef with a rich, wine-infused sauce, creating a dish that’s as hearty as it is sophisticated. This classic stew, with its deep flavors and aromatic herbs, is perfect for a cozy dinner that promises to impress.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/4 cup all-purpose flour
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf
• 1 cup pearl onions, peeled
• 8 oz mushrooms, quartered
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F.
2. Season beef with salt and pepper, then dredge in flour, shaking off excess.
3. In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
4. Add olive oil to the pot, then brown beef in batches, ensuring not to overcrowd the pot. Remove and set aside.
5. In the same pot, sauté onion, carrots, and garlic until softened, about 5 minutes.
6. Stir in tomato paste and cook for 1 minute.
7. Return beef and bacon to the pot. Add wine, beef broth, thyme, and bay leaf. Bring to a simmer.
8. Cover and transfer to the oven. Cook for 2 hours.
9. Add pearl onions and mushrooms. Cover and return to the oven for 30 more minutes.
10. Remove bay leaf before serving.

Every bite of this Boeuf Bourguignon offers a melt-in-your-mouth texture, with the beef enveloped in a velvety sauce that’s both robust and nuanced. Serve it over creamy mashed potatoes or with a crusty baguette to soak up every last drop of its luxurious sauce.

Quiche Lorraine

Savory and sophisticated, Quiche Lorraine is a timeless French classic that has found a beloved place in American kitchens. This delectable dish combines a buttery, flaky crust with a rich, creamy filling of eggs, cheese, and bacon, offering a perfect balance of textures and flavors for any meal.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 slices bacon, chopped
• 1 cup heavy cream
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 1 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup diced unsalted butter, blending until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Roll the dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie dish, trimming excess. Chill for 30 minutes.
5. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and parchment. Bake for 5 more minutes until lightly golden.
6. In a skillet, cook 6 slices chopped bacon until crispy. Drain on paper towels.
7. In a bowl, whisk together 1 cup heavy cream, 4 large eggs, 1/4 tsp salt, 1/4 tsp black pepper, and 1/8 tsp ground nutmeg. Tip: Whisk gently to avoid incorporating too much air, which can cause the filling to puff and then fall.
8. Sprinkle 1 cup shredded Gruyère cheese and the cooked bacon over the crust. Pour the egg mixture over.
9. Bake for 35-40 minutes until the filling is set and the top is golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.

Lusciously creamy with a crisp, golden crust, this Quiche Lorraine is a delight to serve warm or at room temperature. Pair it with a simple green salad for a light lunch or brunch that’s sure to impress.

Crepes Suzette

Unveiling the classic French dessert, Crepes Suzette, a harmonious blend of delicate crepes bathed in a luscious citrus-infused butter sauce, flambéed to perfection for a dramatic finish that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup Grand Marnier

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour and 2 large eggs until smooth.
2. Gradually add 1/2 cup milk and 1/2 cup water, stirring to combine. Mix in 2 tbsp melted unsalted butter and 1/4 tsp salt until the batter is smooth. Let rest for 30 minutes to allow the gluten to relax, resulting in tender crepes.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the center, tilting the pan to spread thinly. Cook for 2 minutes until the edges lift, then flip and cook for 1 more minute. Repeat with remaining batter.
4. In a separate pan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup granulated sugar, 1/2 cup fresh orange juice, and 1 tbsp orange zest. Simmer for 3 minutes until slightly thickened.
5. Fold each crepe into quarters and place into the sauce, turning to coat. Warm 1/4 cup Grand Marnier slightly, pour over the crepes, and carefully ignite to flambé. Shake the pan gently until the flames subside.

Just as the flames fade, the crepes emerge with a glossy sheen, their edges crisped by the caramelized sauce, offering a perfect balance of sweet and citrus notes. Serve immediately, perhaps with a scoop of vanilla ice cream to contrast the warm, boozy sauce.

Salade Nicoise

On a warm summer day, nothing quite compares to the vibrant flavors and textures of a classic Salade Nicoise, a harmonious blend of crisp vegetables, tender potatoes, and succulent tuna, all brought together with a tangy vinaigrette.

Ingredients

• 1 lb small red potatoes, halved
• 1/2 lb green beans, trimmed
• 4 large eggs
• 2 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1 can (5 oz) tuna in olive oil, drained
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the halved red potatoes in a pot of salted boiling water and cook for 10-12 minutes until just tender. Tip: Test with a fork; they should offer slight resistance.
2. Add the green beans to the pot during the last 4 minutes of cooking to blanch them. They should be bright green and crisp-tender.
3. Meanwhile, place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat to low and simmer for 9 minutes for perfectly set yolks.
4. Drain the potatoes and green beans, then rinse under cold water to stop the cooking process. Drain the eggs and rinse with cold water; peel and quarter them.
5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
6. Arrange the salad greens on a large platter. Top with potatoes, green beans, cherry tomatoes, olives, tuna, and eggs.
7. Drizzle the vinaigrette over the salad just before serving. Tip: For enhanced flavor, let the salad sit for 5 minutes after dressing.

Marvel at the contrast of textures, from the creamy eggs to the crisp green beans, all united by the rich, tangy vinaigrette. Serve this Salade Nicoise with a crusty baguette to soak up every last drop of dressing for a truly satisfying meal.

Potato Dauphinoise

Just when you thought potatoes couldn’t get any more indulgent, along comes Potato Dauphinoise, a dish that elevates the humble spud to new heights of creamy, garlicky goodness. This French classic, with its layers of thinly sliced potatoes bathed in rich cream, is the epitome of comfort food with a sophisticated twist.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with the unsalted butter.
2. In a large bowl, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg, whisking until fully blended.
3. Layer the thinly sliced potatoes in the prepared baking dish, then pour the cream mixture over them, ensuring all slices are evenly coated.
4. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
5. Let the Potato Dauphinoise rest for 10 minutes before serving to allow the cream to thicken slightly.

This dish emerges from the oven with a golden crust that gives way to layers of tender, creamy potatoes infused with the subtle warmth of nutmeg and garlic. Serve it as a luxurious side to roasted meats or as the star of a vegetarian feast, perhaps with a crisp green salad to balance its richness.

Chocolate Souffle

Yearning for a dessert that marries sophistication with indulgence? Our chocolate soufflé rises to the occasion, offering a cloud-like texture with a rich, molten center that’s sure to captivate any sweet tooth.

Ingredients

• 1/2 cup granulated sugar
• 4 oz bittersweet chocolate, chopped
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 4 large egg yolks
• 5 large egg whites
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. Preheat the oven to 375°F. Butter the inside of a 1-quart soufflé dish and coat with 1 tbsp of the granulated sugar.
2. Melt the chocolate and butter together in a double boiler over simmering water, stirring until smooth. Remove from heat.
3. Whisk the flour into the melted chocolate mixture until fully incorporated.
4. Gradually add the milk to the chocolate mixture, whisking constantly to avoid lumps.
5. Return the mixture to the double boiler and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat.
6. Stir in the egg yolks, one at a time, then add the vanilla extract and salt. Set aside.
7. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
8. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites until no streaks remain.
9. Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
10. Bake for 25-30 minutes, until the soufflé has risen and the top is set but the center is still slightly jiggly.

Zesty yet delicate, this chocolate soufflé boasts a crisp exterior that gives way to a luxuriously soft interior. Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream for a contrast in temperatures and textures.

Tarte Tatin

Savory and sweet collide in this classic French dessert, where caramelized apples meet buttery pastry in a harmonious flip. Tarte Tatin, with its rustic elegance, is a testament to the beauty of simplicity and the magic of caramel.

Ingredients

• 6 medium apples, peeled, cored, and halved
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 sheet puff pastry, thawed

Instructions

1. Preheat oven to 375°F (190°C).
2. In a 10-inch ovenproof skillet, melt butter over medium heat. Add sugar and vanilla extract, stirring until sugar dissolves and mixture turns a deep amber color, about 5 minutes. Tip: Watch closely to prevent burning.
3. Arrange apple halves, cut side up, in the skillet, packing them tightly. Cook over medium heat for 15 minutes, until apples begin to soften and caramel thickens. Tip: Do not stir; gently shake the skillet to ensure even cooking.
4. Roll out puff pastry to fit the skillet. Place over apples, tucking edges inside. Bake for 25 minutes, until pastry is golden and puffed. Tip: Place a baking sheet underneath to catch any drips.
5. Let cool for 5 minutes, then invert onto a serving plate. Serve warm.

Perfectly balanced between the crispness of the pastry and the softness of the apples, this Tarte Tatin offers a delightful contrast in textures. For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a dollop of crème fraîche.

Cassoulet

Mastering the art of cassoulet, a rustic yet sophisticated French bean stew, begins with selecting the finest ingredients and embracing the slow-cooking process that transforms them into a harmonious blend of flavors and textures.

Ingredients

• 2 cups dried white beans
• 1 tbsp olive oil
• 1 lb pork shoulder, cubed
• 4 cloves garlic, minced
• 1 large onion, diced
• 2 carrots, sliced
• 4 cups chicken stock
• 1 lb duck confit
• 1 lb Toulouse sausage
• 1 tbsp tomato paste
• 2 sprigs thyme
• 1 bay leaf
• 1 cup breadcrumbs

Instructions

1. Soak the dried white beans in water overnight, then drain and rinse.
2. Preheat the oven to 300°F.
3. Heat olive oil in a large Dutch oven over medium heat. Add pork shoulder and brown on all sides, about 5 minutes.
4. Add garlic, onion, and carrots to the pot, sautéing until softened, about 3 minutes.
5. Stir in the soaked beans, chicken stock, duck confit, Toulouse sausage, tomato paste, thyme, and bay leaf. Bring to a simmer.
6. Cover and transfer to the oven. Bake for 2 hours, stirring occasionally.
7. Remove the lid, sprinkle breadcrumbs over the top, and bake for an additional 30 minutes until the top is golden and crusty.
8. Let the cassoulet rest for 10 minutes before serving to allow the flavors to meld.

Perfectly executed cassoulet boasts a creamy bean texture, rich meaty flavors, and a satisfyingly crispy top. Serve it straight from the Dutch oven for a dramatic presentation that highlights its rustic charm.

Steak au Poivre

Just when you thought steak couldn’t get any more indulgent, along comes Steak au Poivre, a classic French dish that elevates the humble cut of beef with a luxurious peppercorn crust and a velvety cream sauce. This dish is a testament to the beauty of simplicity, where quality ingredients and precise technique come together to create something truly extraordinary.

Ingredients

• 2 (8-ounce) beef tenderloin steaks, 1 inch thick
• 2 tablespoons whole black peppercorns, coarsely crushed
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/4 cup brandy
• 1 cup heavy cream

Instructions

1. Pat the steaks dry with paper towels to ensure a good sear.
2. Press the crushed peppercorns and salt evenly onto both sides of the steaks.
3. Heat a large skillet over medium-high heat and add the butter and olive oil, swirling to coat the pan.
4. Once the butter stops foaming, add the steaks and cook for 4 minutes on the first side without moving them to achieve a perfect crust.
5. Flip the steaks and cook for an additional 3 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
6. Transfer the steaks to a plate and tent loosely with foil to rest.
7. Pour off excess fat from the skillet, then return to medium heat and add the brandy, scraping up any browned bits with a wooden spoon.
8. Allow the brandy to reduce by half, about 1 minute, then stir in the heavy cream.
9. Simmer the sauce until it thickens slightly, about 2 minutes, then return the steaks to the skillet to coat with the sauce.

Now, the Steak au Poivre is ready to dazzle with its bold peppery crust and the rich, creamy sauce that clings to every bite. Serve it alongside a crisp green salad or over a bed of buttery mashed potatoes for a meal that’s as elegant as it is satisfying.

Pissaladiere

French in origin yet universally appealing, Pissaladiere is a savory tart that marries the sweetness of slowly caramelized onions with the briny punch of anchovies and olives, all atop a crisp, golden crust. Perfect for a sophisticated appetizer or a light meal, this dish is a testament to the beauty of simple ingredients transformed through patience and care.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 2 tbsp olive oil
• 2 lbs yellow onions, thinly sliced
• 1/4 cup olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 anchovy fillets
• 1/2 cup Niçoise olives, pitted

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup warm water and 2 tbsp olive oil, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, heat 1/4 cup olive oil in a large skillet over medium-low heat. Add 2 lbs thinly sliced yellow onions, 1 tsp thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 40 minutes until the onions are deeply caramelized.
4. Preheat the oven to 375°F. Roll out the dough on a floured surface to fit a 9×13-inch baking sheet. Transfer the dough to the sheet, pressing it into the corners.
5. Spread the caramelized onions evenly over the dough. Arrange 10 anchovy fillets and 1/2 cup Niçoise olives on top in a decorative pattern.
6. Bake for 25-30 minutes until the crust is golden and crisp.
7. Allow the Pissaladiere to cool for 5 minutes before slicing. Serve warm or at room temperature.

A harmonious blend of textures and flavors, the Pissaladiere offers a crisp crust that gives way to the soft, sweet onions, with the anchovies and olives providing a salty contrast. For an extra touch of elegance, garnish with fresh thyme sprigs before serving.

Bouillabaisse

Marvel at the rich, aromatic depths of Bouillabaisse, a classic Provençal fish stew that embodies the essence of coastal France with its luxurious blend of fresh seafood, fragrant herbs, and a saffron-infused broth.

Ingredients

• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 2 leeks, white part only, thinly sliced
• 4 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1/2 teaspoon saffron threads
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon orange zest
• 1 cup dry white wine
• 4 cups fish stock
• 1 pound mixed firm white fish (such as halibut or cod), cut into chunks
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound clams, scrubbed
• 1/2 pound large shrimp, peeled and deveined
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, leeks, garlic, and fennel, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the saffron, thyme, bay leaf, and orange zest, cooking for 1 minute until fragrant.
4. Pour in the white wine, bring to a simmer, and cook until reduced by half, about 3 minutes.
5. Add the fish stock, bring to a boil, then reduce heat to low and simmer for 20 minutes to blend flavors.
6. Season the fish chunks with salt and pepper, then add to the pot, simmering gently for 5 minutes.
7. Add the mussels, clams, and shrimp, covering the pot and cooking until the shells open, about 5 minutes. Discard any unopened shells.
8. Remove the bay leaf, adjust seasoning with salt and pepper, and sprinkle with parsley before serving.

Outstanding in its complexity, this Bouillabaisse offers a harmonious blend of tender seafood and aromatic broth, best enjoyed with a crusty baguette to soak up every last drop of its flavorful essence.

Clafoutis

Hailing from the rustic kitchens of France, clafoutis is a dessert that marries the simplicity of a pancake with the elegance of a custard, traditionally studded with cherries for a burst of fruity sweetness.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp unsalted butter, melted
• 1 1/2 cups fresh cherries, pitted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with the melted butter.
2. In a blender, combine the milk, eggs, sugar, flour, salt, and vanilla extract. Blend until the mixture is smooth and free of lumps, about 1 minute.
3. Pour the batter into the prepared pie dish, then scatter the pitted cherries evenly over the top.
4. Bake for 45-50 minutes, or until the clafoutis is puffed and golden brown around the edges, and a knife inserted into the center comes out clean.
5. Allow the clafoutis to cool for at least 10 minutes before serving. It will deflate slightly as it cools, which is normal.

Golden and slightly custardy in the center with a delicate, cake-like edge, this clafoutis is a delightful contradiction of textures. Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Profiteroles

Venture into the world of French patisserie with these light, airy profiteroles, a dessert that marries crisp choux pastry with lush, creamy fillings, all draped in a glossy chocolate ganache. Perfect for elevating any occasion, these bite-sized delights promise a symphony of textures and flavors that are as visually stunning as they are delicious.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter. Bring to a boil over medium heat.
3. Add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
4. Transfer the dough to a mixing bowl and let cool for 5 minutes. Tip: Cooling the dough slightly prevents the eggs from cooking when added.
5. Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and shiny.
6. Pipe or spoon the dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart. Tip: Wet your finger to smooth any peaks for even baking.
7. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for an additional 15 minutes, until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
8. Turn off the oven, prick each profiterole with a toothpick, and let them dry inside for 10 minutes with the door slightly ajar.
9. For the filling, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form. Pipe into cooled profiteroles.
10. For the ganache, heat 1/2 cup heavy cream until simmering, then pour over 1 cup semisweet chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle over filled profiteroles.

Each profiterole offers a delightful contrast between the crisp shell and the soft, vanilla-kissed cream inside, all harmonized by the rich, velvety chocolate topping. For an extra touch of elegance, serve them on a platter dusted with powdered sugar and garnished with fresh berries.

French Apple Tart

Gracefully layered with thinly sliced apples atop a buttery, flaky crust, the French Apple Tart is a testament to the beauty of simplicity in baking. This classic dessert, with its golden hues and delicate flavors, promises to elevate any dining experience, offering a perfect balance of sweetness and tartness.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 4 medium apples, peeled, cored, and thinly sliced
• 1/4 cup apricot jam
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 3 tbsp ice water, stirring until the dough comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch tart pan, pressing gently into the bottom and sides. Trim excess dough.
7. Arrange 4 thinly sliced apples in concentric circles over the dough, slightly overlapping the slices.
8. Bake for 45 minutes, or until the crust is golden and the apples are tender. Tip: Rotate the tart halfway through baking for even browning.
9. In a small saucepan, warm 1/4 cup apricot jam with 1 tbsp lemon juice over low heat. Brush over the baked tart for a glossy finish. Tip: Strain the jam for a smoother glaze.

The French Apple Tart emerges from the oven with a crisp crust and tender, caramelized apples, its flavors deepened by the apricot glaze. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an indulgent contrast.

Lentil Salad with Goat Cheese

Radiating with vibrant colors and textures, this Lentil Salad with Goat Cheese is a harmonious blend of earthy lentils, creamy goat cheese, and a medley of fresh vegetables, all brought together with a zesty vinaigrette. Perfect for a light lunch or as a sophisticated side, it’s a dish that promises to delight the senses with every bite.

Ingredients

• 1 cup dried green lentils
• 4 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp black pepper
• 1/2 cup diced red onion
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 2 oz goat cheese, crumbled

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils, 4 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let cool to room temperature.
4. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and 1/4 tsp black pepper until emulsified.
5. In a large mixing bowl, combine the cooled lentils, 1/2 cup diced red onion, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley.
6. Pour the vinaigrette over the lentil mixture and toss gently to combine, ensuring all ingredients are evenly coated.
7. Transfer the salad to a serving dish and sprinkle with 2 oz crumbled goat cheese just before serving.

Fluffy yet firm lentils provide a satisfying base, while the goat cheese adds a luxurious creaminess that contrasts beautifully with the crisp vegetables. For an extra touch of elegance, serve this salad on a bed of arugula or alongside grilled salmon for a complete meal.

Conclusion

Ready to bring a taste of France into your kitchen? This roundup of 18 simple and easy French recipes is your ticket to delicious, fuss-free cooking. Whether you’re a seasoned chef or just starting out, these dishes promise to delight. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Bon appétit!

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