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Content tagged with “French” (Page 5)

Brandied-Prune Clafouti
Clafouti is a rustic French dessert where a thick batter is poured over fruit and baked in the oven until puffy....
Grand Marnier Soufflé
A triple hit of orange—from marmalade, zest and liqueur—infuses this light souffle with warm citrus flavor.
Chocolate-Hazelnut Truffles
Chopped pitted dates are the secret ingredient in these healthy chocolate-hazelnut truffles.
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.
Roasted Red Pepper Rouille
Rouille is a red chile pepper mayonnaise, traditionally served as an accompaniment to fish stews. Try this roasted...
Lemon-Herb Mayonnaise
Adding yogurt to mayonnaise not only lowers the fat, it adds a refreshing tanginess. Spoon over grilled fish or chicken...
Old-Fashioned Fruit Crumble
Cream Cheese Pound Cake
Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought...
Real-Man Quiche
We've loaded this meaty pie with a whole pound of turkey sausage and given it a fabulous, flaky phyllo crust. Real...
Smoked Salmon Tartare
Smoked salmon gets an added crunch when served on radish slices.
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