French Recipes

Bistro classics that reward patience: soups, stews and braises.

Coq au vin in a round dove-gray enameled cast-iron pot on a worn oak table: bone-in chicken thighs and drumsticks stained deep mahogany by the wine, half sunk in a glossy dark sauce with button mushrooms, glazed pearl onions, golden lardons and chopped parsley, with a bowl of boiled potatoes, a glass of red wine, a linen napkin and a spoon beside it

French

Coq au Vin: Classic French Chicken Braised in Red Wine

6 servings · 2 hr 30 min

Endives au jambon in an oval flame-orange enameled cast-iron gratin dish: whole cooked Belgian endives, each rolled in a slice of pale pink ham, side by side under a creamy béchamel with patches of browned Gruyère, one cut open to show the soft layered endive inside, beside a plate with a roll and mashed potatoes, two raw endives and a wedge of cheese behind

French

Endives au Jambon: Endive and Ham Gratin with Béchamel

4 servings · 1 hr 10 min

French onion soup in a white ovenproof crock on a plate, under a bubbling, browned Gruyère crust that spills over the rim

French

French Onion Soup with Caramelized Onions and Gruyère

6 servings · 2 hr 10 min