Advertisement

Content tagged with “French” (Page 10)

Slow-Cooked Provençal Beef Stew
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner...
Farro with Pistachios & Herbs
Here we stir fresh parsley and crunchy pistachios into farro for a simple side dish. Serve this simple grain right in...
Brussels Sprouts with Chestnuts & Sage
Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the...
Mississippi Spiced Pecans
Make plenty of these mildly sweet and salty nuts—they are great to have on hand over the holidays.
Basque Vegetable Rice
Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as...
Orange-Scented Custard Sauce
Steeping orange zest in the milk boosts the flavor of this virtually fat-free sauce, based on a classic crème anglaise.
Lemon-Herb Mayonnaise
Adding yogurt to mayonnaise not only lowers the fat, it adds a refreshing tanginess. Spoon over grilled fish or chicken...
Plum Custard Tart
Roasted plums and creamy custard fill this rich walnut crust with summer goodness.
Peas & Lettuce
A lovely exaggeration of the French technique of cooking peas with a little lettuce, this light springtime dish goes...
Smoked Salmon Salad Niçoise
This twist on a classic salade Nicoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-...
Apricot-Almond Clafouti
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake....
Braised Lamb with a Garden-Vegetable Medley
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that...
Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit...
French Country Beef Stew
In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the...
Rich Chicken Stew
A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been...
Pomegranate Poached Pears
Pears are simmered in a blend of tart pomegranate juice and sweet dessert wine with gorgeous garnet-red results. The...
Celeriac & Parsnip Mash
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with...
Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...
Tarragon Tartar Sauce
EatingWell's version of the classic, this can accompany just about any sautéed, broiled or grilled fish.
Light Salade aux Lardons
This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's...
Ginger-Orange Glazed Cornish Hens
When you crave roast chicken but don't have time to roast a whole bird, consider Cornish hens. The split hens cook...
Roasted Ratatouille with Eggs & Cheese
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is...
Twice-Baked Goat Cheese Soufflés on a Bed of Mixed Greens
If you'd love to wow your guests with a soufflé, but can't stand the last-minute heat, this is your recipe....
Bittersweet Chocolate-Orange Truffles
While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate...
Coffee Crème Caramel
Slow baking in a water bath is the key to creating this creamy, smooth custard made from low-fat milk and eggs. Feel...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner