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Content tagged with “French” (Page 5)

Roasted Garlic
With its mellow, almost buttery flavor and texture, roasted garlic is a surefire way to perk up low-fat dishes.
Chocolate Madeleines
French novelist and notorious shut-in Marcel Proust was passionate about the plump little cakelike cookies called...
Creamy Goat Cheese Sauce
Serve this creamy goat cheese sauce over steamed asparagus.
Apple Cider Granita
Fresh apple cider and apple brandy make a simple granita that's the perfect ending to a fall meal.
Creamy Cremini Mushroom Soup
Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called...
Smoked Salmon & Spinach Roulade
This colorful roulade starts with a quick spinach cake that's rolled around a creamy filling and smoked salmon. It...
Fillet of Sole Florentine
Rolling fish fillets around a spinach filling and topping them with a lightened Mornay sauce makes an easy, elegant...
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...
Quick French Onion Soup
French onion soup is a favorite but it usually isn't substantial enough to make a complete meal. We've solved...
Lamb, Fig & Olive Stew
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France:...
Orange-Roasted Duck
The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It's an irresistible treat for...
Pear, Apple & Cranberry Tarte Tatin
This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other...
Chicken in Garlic-Vinegar Sauce
Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet...
Braised Beef & Mushrooms
Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skipped...
Pork Chops au Poivre
Turn your dining room into a French bistro when you dress up pepper-crusted pork chops with a rich, creamy brandy sauce...
Ragout of Pork & Prunes
Pork shoulder is an inexpensive and juicy cut that lends itself to roasting, grilling and braising. Here it's...
Quick Chicken Cordon Bleu
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or...
Quick Chicken Cordon Bleu for Two
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or...
Chocolate Coconut Meringues
These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not...
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...
Pears Royale
Crème de cassis and white wine make up the fruity apéritif known as kir royale. For this recipe, the black currant...
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...
Salade Niçoise Nouvelle
Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted...
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