Marinated Salmon - Raw or marinated fish was a novelty introduced to the French table following the Nouvelle Cuisine revolution. The inspiration for these preparations is Scandinavian or Japanese, and they have been so well accepted by the French as to have become...
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1532.htm

New York Strip with French Fries - There are few dishes more frequently associated with classic bistro fare than the deliciously simple Steak Frites. To provide the best flavor and texture to pan-fried steak, the meat should be at room temperature at the start of cooking and the pan m
Recipe type: Beef, French, Potatoes, Steak, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe141.htm

Parsleyed Baby Squid - Traditionally the people of the Midi or the Basque coast would eat squid more readily than their compatriots further north. But in the past few years, thanks to a growing interest in the produce of the sea, these little cephalapods have gained ground
Recipe type: Appetizer, European, French, Main Dish, Seafood, Seafood, Squid, Squid
http://www.cooking.com/recipes/static/recipe1530.htm

Peppered Veal Chops - Veal is a delicate meat and the French like it quite white, unlike their Italian neighbors. Ideally, veal must be very young and very tender. Its rather insipid taste requires it to be enhanced with subtle sauces, such as the one in this recipe. In t
Recipe type: French, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1515.htm

Poached Tenderloin of Beef with Celery and Chanterelles - For a long time the French scorned English cooking because, they said, everything was boiled, not realizing that this basic cooking technique is also part of their own tradition. This delicious dish demonstrates to what extent this type of cooking al
Recipe type: Beef, French, Mushrooms, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1507.htm

Quick Chicken Cordon Bleu - Moist chicken and flavorful cheese sauce make this easy entree perfect for a special occasion. This is a free sample recipe of our forthcoming Quick-Smart(TM) premium recipe collection. Taste of Home's Fast Family Favorites features 300...
Recipe type: Main Dish, Chicken, French
http://chicken.allrecipes.com/AZ/QickChicknCrdnBl.asp

Roast Beef in Pepper Crust - The French word rosbif has, of course, come from the English. It simply means "roast beef," which the French eat rare and very tender. About thirty years ago, before such revolutionary chefs as Michel Guerard brought a breath of fresh air to French c
Recipe type: Beef, French, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1510.htm

Steamed Fillets of Sole with Parsley Sauce - The finest French sole comes from the Normandy coast on the English Channel; this is the younger sibling of the famous Dover sole. Whether served meuniere (floured and sautéed in butter) or Normandy style (with the addition of crème fraiche), it is..
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1535.htm

Stewed Loin of Veal - This recipe appears in La Maison Rustique, which was published in 1745. Since the Middle Ages, veal has been considered, like poultry, a meat for aristocrats, and for people of weak health. It was regarded as more digestible and finer than beef or ot
Recipe type: French, Stew, Veal, European, Main Dish, Meat, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1511.htm

Tuna Steak with Sweet Onions - This recipe has very ancient origins: a fairly similar version is to be found in the famous recipe collection of Apicius, the Roman gourmet. This method of preparing tuna exists almost right around the Mediterranean, in all the old Roman colonies.
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1536.htm