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Content tagged with “French” (Page 5)

Tofu au Vin
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and...
Tofu au Vin for Two
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and...
Mushroom & Leek Galette
Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while...
Roasted Red Pepper Rouille
Rouille is a red chile pepper mayonnaise, traditionally served as an accompaniment to fish stews. Try this roasted...
Brandied-Prune Clafouti
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy....
Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Goat Cheese Mashed Potatoes
Tangy goat cheese and buttermilk team up in these flavorful mashed potatoes.
Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...
Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
Kale, Sausage & Lentil Skillet Supper
Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green...
Fresh Berry Gratin
The aroma of warm berries in this effortless tart is sublime.
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
Beef Stock
Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of...
Salade Niçoise Nouvelle
Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted...
Rhubarb-Orange Crepes
The slightly nutty flavor of buckwheat in the crepes pairs well with the tart rhubarb filling. If you like, top each...
Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.
Skewered Tuna Niçoise
The components of a salade Nicoise take on a delicious new dimension when grilled. Buy anchovies packed in olive oil...
Provençal Marinade
Try this rosemary and white wine marinade with lamb, pork or chicken.
Aïoli
Aïoli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh...
Lemony Watercress Mayonnaise
Here we flavor plain mayonnaise with watercress and lemon, perfect for tuna salad.
Tuna & Tomatoes Provencale
This tuna salad is perfect for those hot summer days when tomatoes are abundant and cooking is out of the question.
Grand Marnier Soufflé
A triple hit of orange—from marmalade, zest and liqueur—infuses this light souffle with warm citrus flavor.
Thick & Rich Hot Cocoa
Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is...
Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...
Cassoulet-Style Chicken Thighs
Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This...
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