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Content tagged with “French” (Page 8)

Dark Roast Creme Brulee
Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version...
Glazed Mini Carrots
Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side...
Rustic Berry Tart
The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a...
Mustard-Crusted Salmon
This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the...
Quick Cassoulet
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and...
Honey-Lavender Plum Gratin
Infusing milk with lavender buds perfumes the honey-sweetened custard, creating an unusual, lovely backdrop for juicy...
Mango Brulee
This simple but elegant dessert brings a taste of the tropics to your table.
Remoulade Sauce
This is a classic mayonnaise-based sauce that we've lightened using a combination of reduced-fat mayonnaise and...
Light Lemon Sauce with Herbs
Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give...
Oven-Poached Salmon Fillets
Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you...
Tarragon Chicken
This creamy sauce is a classic with chicken - and while tarragon is the traditional herb, thyme or rosemary would also...
Provencal Chicken
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner...
French Silk Pie
Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to...
Potato Galette
Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.
Dark Chocolate Meringue Drops
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold,...
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...
Saute of Turkey Cutlets with a Ragout of Mushrooms
Ragout is French word meaning "something that wakes up the appetite or the senses." The combination of wild...
Raspberry-Almond Crumb Tart
You can quickly make the crust for this tart in the food processor and then press it into the pan—no need to dig out a...
Tomato Gratin
A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn't...
Quick French Onion Soup
Bring the allium family—onions, leeks, garlic—together in this simpler and heartier version of French onion soup. If...
Cheese & Scallion Puff
This savory egg and cheese puff is more akin to a pudding than a soufflé, so don't dismay when it loses some of...
Coffee-Cognac Coupe
A quick cognac-infused coffee sauce tops scoops of frozen yogurt in this adult sundae.
Vanilla Sauce
Infusing this simple custard sauce with a vanilla bean adds rich flavor. Try it on your favorite summer shortcake or...
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-...
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