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Content tagged with “French”

EatingWell Creme Fraiche
Traditional crème fraîche is a thinner, richer version of sour cream. Here we cut the fat by whisking sour cream and...
Lemon-Pepper Marinade
Lots of crushed black pepper and pungent Dijon mustard in this marinade adds loads of flavor to seafood, chicken or...
Mixed Berry Sauce
Frozen berries turn into a quick and simple sauce—a dash of crème de cassis makes it special.
Chicken & Asparagus with Melted Gruyere
For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just...
Coeurs a la Creme
If you like cheesecake, try this traditional French dessert molded into heart shapes.
Ratatouille
Bursting with fresh vegetables, this classic Provencal stew is wonderful with eggs, pasta or grilled fish.
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...
Provencal-Style Edamame Saute
Provence, in southeast France, has earned the culinary trademark a la Provencal for dishes prepared with plenty of...
Catfish Amandine
Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of...
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...
Apricot-Almond Clafouti
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake....
Tarragon Mayonnaise
Serve with steamed broccoli and potatoes.
Classic Lemon Tart
When life hands you lemons, make this bright, light lemon tart.
Poached Halibut with Herbed Vinaigrette
Gently simmering mild fish in a simple, fragrant broth—known in French cooking as a court-bouillon—is a wonderful way...
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