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Classic French Vinaigrette

Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.

Author: Martha Stewart

Beurre Blanc

This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also...

Author: Martha Stewart

Food Processor Quick Puff Pastry

Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his...

Author: Martha Stewart

Emeril's Maitre D'Hotel Butter

Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.

Author: Martha Stewart

Michel Roux's Tomato Vinaigrette

Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette,...

Author: Martha Stewart

Red Wine Shallot Sauce

Author: Martha Stewart

Steak Frites Herb Butter

Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.

Author: Martha Stewart

Mustard Vinaigrette

Author: Martha Stewart

Easy Tarragon Vinaigrette

Author: Martha Stewart

Roquefort Vinaigrette

Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try:...

Author: Martha Stewart

Pate Sucree for Pies and Galettes

Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum...

Author: Martha Stewart

Pate Brisee for Sour Cherry Slab Pie

Use this recipe to make our Sour Cherry Slab Pie.

Author: Martha Stewart

Beurre Rouge

Use to make Potato-Wrapped Halibut.

Author: Martha Stewart

Kerry's Bearnaise Sauce

Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often...

Author: Martha Stewart

Classic Vinaigrette

This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing.Also Try: Roquefort Vinaigrette,...

Author: Martha Stewart

Deep Dish Pate Brisee for Raspberry Rhubarb Lattice Pie

Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.

Author: Martha Stewart

Ravigote Vinaigrette

Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.

Author: Martha Stewart

Cranberry Coulis for Cranberry Semolina Pudding

Use this recipe to accompany our Cranberry Semolina Pudding.

Author: Martha Stewart

Veloute

Author: Martha Stewart

Macaron (French Macaroon)

This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected...

Author: Liz

Poulet aigu de Tarragon

A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a ginger cream sauce and arranged over steamed asparagus. Wonderful...

Author: Andy Toh

Fougasse with Rosemary and Seeds

This classic French flatbread from the region of Provence is shaped into an oval then scored so it looks an ear of wheat when baked.

Author: Martha Stewart

Caramelized Onion Galette

Dijon mustard gives this dish - which can serve as a starter or a side - a kick.

Carrot Coulis

Author: Martha Stewart

Beef and Vegetable Ragout

Lean version of traditional French stew. Serve over wide noodles.

Author: KIMVANCE

Mango Frappe

Pureed mango teams with orange and lime juices to make a refreshing slushy drink.

Author: Joanna

Bordeaux Caneles

This delicious custard-like dessert is a specialty from Bordeaux, France. You'll need 25 fluted dessert (cannele) molds.

Author: AnneFrancoise

Mango Frappe

Pureed mango teams with orange and lime juices to make a refreshing slushy drink.

Author: Joanna

Creme Anglaise for Caramel Topped Semolina Cake

Serve Dorie Greenspan's delectable creme anglaise with her Caramel-Topped Semolina Cake from her book "Around My French Table."

Author: Martha Stewart

Sole Meuniere (Sole in Lemon Butter Sauce)

This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults...

Author: luluweezie

Horseradish Sauce

This recipe for horseradish sauce comes from chef Anne Willan. It pairs well with any number of our steak dinner recipes.

Author: Martha Stewart

Sole Meuniere (Sole in Lemon Butter Sauce)

This classic French method of cooking fish is actually super easy and fast, and every time I make it the reviews are outstanding from children and adults...

Author: luluweezie

French Apple Tart (Tarte de Pommes a la Normande)

My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special...

Author: Peter Lovering

Tarte aux Moutarde (French Tomato and Mustard Pie)

Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family...

Author: Snackybits

John Barricelli's Pate A Choux

Author: Martha Stewart

Old Edith's Hot Mayonnaise Sauce

Author: Martha Stewart

Poulet au Vin Rouge "Chicken with Red Wine"

This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.

Chef John's Coq Au Vin

I like to use bone-in, skin-on chicken thighs instead of an old rooster for my coq au vin. Like all braised dishes, tougher cuts with lots of connective...

Author: Chef John

Poached Salmon with Hollandaise Sauce

Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.

Author: luna

Roux

Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.

Author: Martha Stewart

Beef and Vegetable Ragout

Lean version of traditional French stew. Serve over wide noodles.

Author: KIMVANCE

Lucinda's Pate Brisee

This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.

Author: Martha Stewart

Chicken Gruyere with Sauteed Mushrooms

Chicken breasts are browned in butter, then baked with mushrooms, onion, and white wine. The finishing touch is an exquisite layer of melted Gruyere cheese...

Author: Allrecipes Member

Coq Au Vin, My Way

Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to...

Author: CLWEST47

Coq Au Vin, My Way

Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to...

Author: CLWEST47

Parchment Salmon Packages with Asparagus

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...

Author: Lizzie Mac

Coq Au Vin, My Way

Traveling through France, I sampled all I could in French cuisine. There were many delightful meals, but my favorite was Coq Au Vin. When I returned to...

Author: CLWEST47

Parchment Salmon Packages with Asparagus

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...

Author: Lizzie Mac

Parchment Salmon Packages with Asparagus

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...

Author: Lizzie Mac

Parchment Salmon Packages with Asparagus

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment...

Author: Lizzie Mac