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Content tagged with “French” (Page 5)

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...
Gingered Pumpkin Flans
A touch of fresh ginger adds dimension to these pumpkin flans.
Roasted Red Pepper Rouille
Rouille is a red chile pepper mayonnaise, traditionally served as an accompaniment to fish stews. Try this roasted...
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.
Brandied-Prune Clafouti
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy....
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