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Content tagged with “French” (Page 6)

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....
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...
Festive Apple Galette
“Galette” is just a French name for a rustic tart; apples star in this version. It is easy to make and forgiving to...
Dark Chocolate Meringue Drops
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold,...
Spring Vegetable Ragout
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed...
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...
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...
Baked Cod Casserole
Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top...
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.
Rustic Pear Tart
Who says you can't have your tart and eat it, too? This deceptively simple fall dessert is made for special...
Tarragon Pesto
The French flavor of tarragon inspires this pesto, which is wonderful stirred into a simple fish or chicken soup and...
Warm Salad with Chicken Paillards & Chèvre
Try this elegant salad when you're in the mood for a sweet, peppery, salty, rich-tasting dinner salad. For an even...
Creamy Tomato Bisque with Mozzarella Crostini
We use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-...
Nut Praline Topping
An appealing make-ahead garnish, nut praline adds welcome crunch and flavor to ice cream sundaes. It's...
Chilled Snap Peas with Creamy Tarragon Dressing
Crisp chilled snap peas with creamy tarragon dressing make a nice alternative to a lettuce-based salad. The dressing...
Grilled Shrimp Remoulade
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather...
Fruit-Filled Crepes
This dessert or special brunch dish is great for entertaining because it can be made in advance and popped in the oven...
Beet Bliss
This healthy and pretty beet salad recipe is dressed with a tangy-sweet maple-mustard vinaigrette. Use the leftover...
Windward Islands Rum Punch
This is the classic aperitif of the French Antilles. Old men sit in cafes on city squares, sipping their 'ti punch...
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...
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