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Content tagged with “French” (Page 7)

French Dressing
A homemade cousin of bottled French Dressing.
Fresh Fruit with Lemon-Mint Cream
Mint and lemon flavor this tangy cream; use it to top any fresh fruit.
Mini Molten Chocolate Cakes with Mocha Sauce
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done...
Chai Chocolate Pots de Creme
The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could...
Dark Chocolate Meringue Drops
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold,...
Zesty Rémoulade Sauce
Here's a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood.
Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...
Chicken Cassoulet
A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a...
Warm Arugula Salad with Chicken & Chèvre
Grown-up and sophisticated, this salad will make you happy you're not a finicky kid. For an even dressier spin,...
Red & White Salad
Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
Champagne Vinaigrette
Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender,...
Pear & Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It...
Lamb, Fig & Olive Stew for Two
Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: figs, green...
Pomegranate Duck
Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation...
Provencal Barley
Add garbanzo beans to this simple dish for a protein boost.
Grilled Shrimp Remoulade
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather...
Nouveau Niçoise
This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's...
Chocolate Crepes with Orange-&-Chocolate Sauce
If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.
Chocolate Mousse
Our mousse reformation, with only 248 calories and 6 grams of fat per serving, as compared to 485 calories and 40 grams...
Drunken Prunes
The oaky taste of Armagnac, a French brandy made in Gascony, has long been paired with prunes. While Armagnac is...
Canadian Bacon & Scallion Mini Quiches
Real men do eat quiche--or will when it's stuffed with Canadian bacon and cheese. Served over salad, these quiches...
Strawberry-Rhubarb Filling
Try this filling in crepes or as a sauce for pancakes or French toast.
Whole-Wheat Crepes
This basic crepe recipe is a tasty wrap for sweet and savory fillings.
Spiral Stuffed Turkey Breast with Cider Gravy
When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's...
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