Content tagged with “French” (Page 10)

Celeriac & Parsnip Mash
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with...

Meringues
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl...

Pears & Blue Cheese
Pears and blue cheese are a natural combination.

Broccoli-Cheese Pie
If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian...

Spring Green Salad with Rouille Dressing
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty,...

Chicken Fricassee with Tarragon
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream....

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...

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...

Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...