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Content tagged with “French” (Page 9)

Classic Lemon Tart
When life hands you lemons, make this bright, light lemon tart.
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...
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...
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.
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...
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...
Double Raspberry Soufflés
These picture-perfect individual soufflés make an impressive dessert that is remarkably low in fat and calories....
Pear-Cranberry Cobbler
The French-toast-like topping makes this sweet and tart “cobbler” appropriate for breakfast, brunch or dessert. 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...
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