Content tagged with “French” (Page 9)

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...
Potato Galette
Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.
Bittersweet Chocolate-Orange Truffles
While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate...
Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.
Plum Custard Tart
Roasted plums and creamy custard fill this rich walnut crust with summer goodness.
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.
Creamed Spinach Gratin
This quick and easy gratin will surely become a dinnertime staple.
Peasant Salad
Crunchy textures and full-flavored ingredients like bacon and blue cheese turn a simple salad into a satisfying supper.
Leek & Gruyere Quiche
This vegetarian tart would be a nice main dish for a shower or brunch.
Chicken en Papillote
Steaming “en papillote” ensures that none of the nutrients are lost during the cooking process.
Cherry Clafoutis
Originating in the countryside around the town of Limoges, France, a clafoutis is a baked fruit pudding.
Chicken Forestiere
A la forestiere (“of the forest”) is characterized by deep, hearty flavors, usually including mushrooms. Our version is...
Moyo de Poulet Fumé
Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the...
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...
Lemon-Herb Mayonnaise
Adding yogurt to mayonnaise not only lowers the fat, it adds a refreshing tanginess. Spoon over grilled fish or chicken...
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.
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